Vegan banana oat muffins

• Vegan

• Produce

  • 4 Bananas, small ripe

• Breakfast Foods

  • 50 g Rolled oats

• Canned Goods

  • 1 cup Coconut milk

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 110 g Brown sugar, dark
  • 1/2 cup Brown sugar
  • 120 g Flour, regular
  • 2 pinch Salt
  • 120 g Spelt/wholemeal flour

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 50 g Walnuts

Found on lazycatkitchen.com

Description

Directions

• Warm up the oven to 190° C.In one bowl, combine all dry ingredients apart from nuts. In another bowl combine all wet ingredients.Pour wet ingredients into the dry ones and stir until just combined – do not overmix. Fold in chopped walnuts.Grease standard 12 muffin tin with a bit of oil. Spoon the muffin mixture into the tin.Bake for about 25 minutes, exact time depends on an individual oven.To make caramel sauce, put sugar into a dry frying pan and let it dissolve gently on very low heat. Refrain from stirring it.Warm up coconut milk gently – this is not essential, but it will reduce splattering once you add coconut milk into dissolved sugar.Once sugar melts completely and the sugar turns to an amber colour (careful not to overdo it – caramel burns very quickly), whisk 1/4 cup of coconut milk into the sugar until combined.Warm it up again slowly until bubbles start to appear on the surface, then add the rest of coconut milk and a pinch of salt. Stir the mixture well, let it bubble for a bit and take off the heat. Let it cool before decorating muffins.