Banana and currant muffins

Ingredients for 1 servings:

• 140 g wholemeal wheat flour or wholemeal spelt flour
• 2 tsp baking powder
• ¼ tsp salt
• 100 g muesli (oat and banana muesli)
• 10 g cane sugar
• 80 g sugar
• 60 ml oil, tasteless
• 75 g soy yogurt (yogurt alternative)
• 1 tsp lemon juice
• 70 ml water
• 1 small banana(s)
• 175 g currants, frozen or fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan, lactose-free, delicious sweet and sour muffins

Combine the flour, baking powder, and salt, then stir in the brown and regular sugars and the muesli. Peel the banana and cut it into small pieces. Add the water, lemon juice, oil, and yogurt. Use a masher to mash everything until smooth. Add to the flour mixture and mix well. Carefully fold in the drained frozen currants and spread the batter into a 12-hole muffin tin. Bake in a preheated oven at 180°C (convection oven) or 200°C (top and bottom heat) on the middle rack for about 20-25 minutes. These vegan, lactose-free, delicious sweet and sour muffins are a great addition to any home.