Banana is a wonderful egg replacement. Every time I bake relying on oil and rising agents it scares me a little, especially as I still do a lot of guess work when it comes to the length of time that something takes to cook. This means there is an inevitable point where I have to open the over door and take a peak, or poke a knife in. All the while losing precious heat and rise. This is probably the first muffin recipe where I have just pulled together the bits and bobs in the kitchen to create something. Something easy as well, as I only used one bowl for mixing (usually I make a terrible mess ^_^)!

Ingredients:

• 2 large ripe bananas
  The best bananas to use are those that have gone completely black on the outside but are still nice and yellow inside with no visible bruising.
• 1 cup loosely chopped dried apricots
• 1 cup flour
• 1/4 cup rapeseed oil
• 1/4 cup soy milk
• 1/4 cup maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Directions:

Make sure to heat up your oven to gas mark 4 and put some muffin cases in tins first. Mash up the bananas in a large bowl. Once mashed, move to the sides so there is a hold in the center. Toss in some apple cider vinegar and the soy milk. Add the rest of the wet ingredients and mix well. Then sift in the dry, and add the apricots. Mix until “just done”. Fill the cases just over half way an put in the oven for about 25 minutes. Make sure that you poke the muffins with a knife at the 25 min mark to see if it comes out clean. If not, give them a few minutes longer.

Tags: baking, muffins, recipe

This entry was posted on Tuesday, June 24th, 2008 at 7:51 pm and is filed under baking, ommnomnom, recipe, snack. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.