Oil and Egg-Free Soy Milk Banana Muffins

1. 1

   Place the powdered ingredients into a large bowl and mix around and around with a whisk.

2. 2

   Preheat the oven to 180C.

3. 3

   Slice the banana into 3 mm thick slices and set aside 6 slices to use as decoration.

4. 4

   Put the bananas into a bowl and mash them.

5. 5

   Stir with a whisk until they become creamy.

6. 6

   Add the maple syrup and soy milk.

7. 7

   Mix until smooth.

8. 8

   Add the Step 2 banana mixture to the powdered ingredients from Step 1 all at once.

9. 9

   Use a rubber spatula to roughly mix them in.

10. 10

    Pour the batter into the parchment paper-lined muffin tin.

11. 11

    Top with the bananas set aside for decoration.

12. 12

    Bake for 25 minutes in an oven preheated to 180C and they're done.

13. 13

    (If you are making these without maple syrup) Add 60 g of raisins and change to soy milk to 150 ml.

14. 14

    They will look like this when cut.

15. 15

    These muffins are great for those who enjoy a simple taste.

16. 16

    They're also great to serve as snack for small children.

* Per serving · 4 servings · Values may vary.

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