1.5 cup soymilk plus 2 teaspoons apple cider vinegar
2 medium bananas (fresh or frozen) (about 200 gm for peeled/frozen (slightly thawed)
1 tablespoon oil
2 tablespoons honey
2 cups minute oats (180 grams)
2 tablespoons tapioca starch or corn starch
2 teaspoons cinnamon
1/4 teaspoon salt
1.5 tsp baking powder plus .5 tsp. baking soda
2 tablespoons hemp hearts
60 grams raisins (about scant 1/3 cup)
Preheat oven to 375F. Makes 10 large size muffins using 1/3 cup batter per muffin. Makes 12 regular size muffins using 1/4 cup batter plus about 1 teaspoon per muffin.
Put apple cider vinegar into soymilk and stir till curdled. Stir in one tablespoon of oil, mashed bananas and honey.
Prepare muffin tin - either use nonstick parchment paper or grease each well with coconut oil.
In a large bowl measure in your 2 cups minute oats along with flour, tapioca starch OR cornstarch, baking powder, baking soda, salt, cinnamon, hempseeds and raisins. Mix together very well making sure no lumps of baking powder or baking soda remain.
Pour in all the liquid ingredients - soured soymilk, oil and bananas into the dry mixture. Mix together. Fill each well of muffin tin with about 1/3 cup batter each. If desired: Sprinkle tops with a mixture of about 2 tsp of hemp hearts and 1 tablespoon of coconut sugar. Bake at 375 for about 25 minutes. Remove from oven. Let sit for about 5 minutes - turn out onto cooling rack
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