Ingredients
DRY
3 cups wholemeal plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
WET
5 small (or 4 large) very ripe bananas, mashed well (or freeze ripe bananas, then when they thaw they turn very runny, perfect!)
3/4 cup white sugar
3/4 cup brown sugar
1/2 cup canola oil
small container vanilla soy yogurt (180gms)
3/4 cup soy milk
2 teaspoons vanilla
Directions
Preheat oven to 180 C. Spray baking muffin tin with some canola oil spray.
In a large cooking bowl, sift together dry ingredients. In a separate bowl, mix together wet ingredients. Bananas should be pretty smooth but leave a couple of lumps. Pour wet ingredients into dry and combine until dry ingredients are just moistened. Pour in to muffin tray and bake for 20 minutes (I rotate tray in oven after 10 minutes). Cool on baking rack.
Additions can include chopped dates or walnut pieces, choc chips or coconut.
Can also make banana bread, but it can be difficult to get it to bake evenly through.
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