Happy Australia Day to my fellow Aussies!
Traditionally, Australia Day celebrations include a barbecue, picnic or day at the beach with family and friends. Yes, it really is that stereotypical! But since I’m living in the UK, Australia Day for me will involve… the pub. Hooray!
Not usually one to flaunt my Australian-ness loud and proud (I secretly wish I was British… don’t tell my Mum!), today I will be embracing my heritage by heading to an event at a local bar to spend the entire day surrounded by folk drinking Toohey’s Extra Dry, eating pies and listening to Triple J’s Hottest 100.
Before the pub, I’m off to my friend’s house for what we’re pretending is a ‘champagne breakfast’ but may or may not deteriorate into something slightly less classy…
As I had a bunch of bananas laying around, I decided to bake some muffins to take along. And well, I don’t mean to gloat but I’m pretty sure these are some of the tastiest muffins I have ever
made eaten. They are big, moist (sorry!) and super soft. And they’re vegan! Hoorah! As the muffins are big, they didn’t quite make a full batch of 12, so I ended up making two lots of the mix below.
Vegan Banana Muffins
Adapted from Vegweb
1 1/2 cups plain flour
1 teaspoon bicarb soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
4 small bananas, lightly mashed
1/4 cup light brown sugar
1/3 cup apple sauce
3 tablespoons canola oil (or other suitable baking oil – I used Carotino)
2. In large bowl, mix together flour, bicarb soda, baking powder, cinnamon and salt.
3. In separate bowl, beat together bananas, sugar, apple sauce and oil.
4. Stir banana mixture into the dry mixture until just combined.
5. Spoon batter evenly into prepared paper cases. Bake for 15-20 minutes, until muffins turn golden and toothpick inserted into centre of muffin comes out clean. NOTE: Do not overcook as muffins will become dry and chewy.