Yay! It seems like I’m not the only one with a soft spot for autumn/fall.
To celebrate all the autumn-love, here are some muffins!
Gingery Banana Muffins
2 bananas, mashed
2 t vanilla
1/4 C vegetable oil
1/4 C blackstrap molasses
1/4 C maple syrup
1 t egg replacer
1 t baking powder
2 C SR flour
1 t allspice
1 t ginger
1 t cinnamon
walnuts to top muffins (optional)
Preheat oven to 160 C/ 325 F and lightly oil a 12-muffin tray.
Combine bananas, vanilla, oil, molasses and maple syrup in a large bowl.
In a smaller bowl mix together remaining ingredients with a fork.
Fold dry ingredients into banana mixture until just combined.
Spoon into prepared muffin tray and lightly press a walnut into centre of each one.
Bake for 20-25 minutes or until cooked in centre. Leave muffiins in tray for 5 minutes and then turn on to wire rack to cool. Makes 12.
P.S. I used equal parts molasses and maple syrup as sweetener because I love that caramelly taste in a muffin, but you could easily replace them with 1/2 C white or brown sugar, or replace the molasses with golden syrup or treacle. Easy peasy.