I’m now making muffins in batches of nine to fit my ‘Air Roaster’. I didn’t expect this gadget to be as useful as it has proved to be. Quick, clean and efficient. These muffins are dairy free, egg free and oil free but they still taste like real muffins.
Banana, pear and ginger muffins
Prep time
Cook time
Total time
Banana, pear and ginger muffins Recipe Type : Vegan baking Author: Rachel Knight Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 9 muffins
Serves: 9 muffins
Ingredients
- 250g wholemeal flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground ginger
- 80g crystallised ginger chopped into 5mm cubes
- 200g ripe banana (two medium bananas)
- 100g pear (cored but unpeeled)
- 60g treacle
- 1 tbsp apple cider vinegar
- 1 tbsp chia seed
- ½ cup plant milk
Instructions
- Measure the flour into a large mixing bowl
- Sift in the baking soda, baking powder and ground ginger.
- Add the crystallised ginger and mix well
- Put the remaining six ingredients in a food processor
- Blend well until smooth
- Pour the liquid ingredients into the dry ingredients
- Spoon into a 9-hole silicon muffin pan
- Bake for 30 minutes at 180 degrees C.
- Allow to cool for ten minutes in the pan before releasing.