Vegan muffin

Dairy- and egg-free wholemeal muffins

You will need (makes 9):
1 1/2 cup wholemeal spelt flour (Doves Farm)
2 scant tsp baking powder
pinch of bicarbonate of soda
1 ripe banana (with tiny brown spots on the skin)
1 pinch of salt
1 tbsp xylitol
1/3 cup coconut oil, melted
1/3 cup plant milk
1 tsp lime juice
1 tsp ground linseed
pinch of cinnamon
1 tbsp desiccated coconut

pistachio, unsalted, toasted and chopped
1 tbsp desiccated coconut

1. Mix ground linseed with 1 tbsp water and let it stand for a few minutes.
2. Shell the unsalted pistachios and lightly toast them in a dry pan. When cool, roughly chop.
3. In a big mixing bowl mix the dry ingredients together: flour, baking powder, bicarbonate of soda, salt, xylitol, cinnamon and desiccated coconut.
4. Mash the banana, add oil and plant milk. Whisk for a few minutes.
5. Add linseed and lime juice to the flour and slowly add the wet mixture using a spatula to incorporate all the ingredients.
6. Scoop batter into muffin cups, sprinkle with desiccated coconut and chopped pistachio, and bake in a preheated oven at 190 C for about 25 to 30 mins. Let them cool on a wire rack. Enjoy!

Allergy: Gluten, Nut. No dairy. No egg. No sugar. Wholemeal.