Vegan banana mini muffins

Lovely mouthful-sized muffins!

Ingredients

8 oz self-raising flour

1 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

Pinch of salt

4 oz coconut oil, melted

4 fl. oz almond milk, slightly warmed

2 tsp vanilla extract

8 oz caster sugar

3 tbsp light brown sugar

3 small ripe bananas, mashed

For coating

5 tbsp caster sugar

1 tbsp cinnamon

Method

1. Preheat the oven to 200°C and line mini  muffin tins with 36 paper cases.
2. In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
3. In a separate bowl, combine the melted coconut oil and almond milk (warmed slightly for about 20 seconds in the microwave - this prevents the coconut oil from re-solidfying), plus the vanilla and sugars, whisking to combine.
4. Fold the bananas into the wet mixture.
5. Make a well in the dry ingredients and pour in the wet mixture. Stir until just incorporated, making sure to get all the dry bits from the bottom of the bowl, but don't overmix or the muffins will be tough.
6. Spoon the batter into the muffin cases, making sure not to fill the more than ¾ full.
7. Bake for 10 minutes until risen and a cake tester comes out clean. Allow muffins to cool in the tin for about 10 minutes before carefully turning out onto wire racks to cool completely.
8. Once the muffins are cool enough to handle, stir together caster sugar and cinnamon in a shallow bowl, and roll the muffins in it.