I made these muffins on a whim one morning when I needed an baby and mumma friendly snack (but is also serving as a great lunch box filler for daycare!).
The recipe is adapted from a great Deliciously Ella banana bread recipe I’m also addicted to making!
It incorporates my new favourite vegan baking binder, aquafaba! What is aquafaba you ask? It’s the liquid leftover from cooked chickpeas. You can cook your own chickpeas and reserve the leftover cooking liquid, but the easiest and most reliable method is to simply drain the liquid from a tin of chickpeas.
This recipe is super versatile and adding a handful of blueberries, raisins, or chocolate chips to the batter before spooning into the muffin tray will take them to the next level and mean you don’t get bored of plain banana flavour if you make these a few times (and I know you will!).
Banana, Apple & Cinnamon Muffins
Light, fluffy and perfect for an after-school snack or lunchbox filler, these muffins will be a regular weekly bake for sure!
Preheat the oven to 180 degrees and line a muffin tray with liners, or grease your muffin tin.
In a large bowl, combine all dry ingredients and mix.
In a smaller bowl, mash bananas and then add sweetener, aquafaba and vinegar.
Add wet ingredients to the dry and mix until combined. Be careful not to over mix or they won't rise as much.
OPTIONAL: add a handful of raisins, blueberries or chocolate chips to the batter before spooning into the muffin tray!
Spoon mixture into muffin tray and then top with a thin slice of apple and a sprinkle of cinnamon.
Place in the oven for 20-22 minutes until lightly browned and springy to the touch.
Eat these warm, or let cool and pack into lunchboxes the next day.
These will stay fresh and fluffy for up to 3 days in an airtight container in the fridge.