In vegan baking, binding material is needed to unite all the ingredients, which is a role usually played by eggs in baking. Usually applesauce does the trick as a substitute, but in this recipe it is not necessary because the bananas themselves are binding material. Coconut oil helps in the final formulation of the batter because it hardens and stabilizes in the cooling.
Ingredients for 12 muffins:
5 Cooked ripe bananas
80 ml (3/1 cup) canola oil
80 ml (3/1 cup) coconut oil
150 g (4/3 cup) cane sugar
2 1/2 Cups (full spelt flour 320 g)
1 Spoon of baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon of salt
1 cup dried Cranberries for tanginess and texture
Sugar powder for serving
Nougat sauce for serving (optional, see recipe)
Preheat oven to 180 degrees and oil well.
Mix the bananas in a mixer bowl for a uniform mash. Add both types of oil and sugar and mix until uniform texture is obtained. Add dry ingredients gradually and mix until obtained homogeneous mixture. Add cranberries and mix.
Pour the batter in small sips into the muffin tin up to ¾ of their height and bake for about 10 minutes. Rotate the pan and bake for another 10 minutes until a toothpick stuck in the center of the muffins comes out with crumbs. Cool and sprinkle over powdered sugar or sauce
Refrigerate for up to 5 days.
A sauce with a deep nutty flavor that fits as a coating for each cake.
Preparation: (To create a jar of 300 ml)
bring to a boil 100 grams of nougat paste (in specialized baking shops) and a glass of rice milk, reduce the flame and simmer for 7-10 minutes while stirring until thick sauce is obtained.
These can be kept in a refrigerator for up to a week, just heat a little in the microwave or on low flame before serving.