What’s cooking in the kitchen tonight: banana, sultana and coconut muffins. Best ever, thanks Bern!
From “How it all vegan
anything-goes, fruit-filled muffins

2 cups flour (I split wholemeal and plain for extra grunt)
½ tsp salt
3 tsp baking powder
½ cup sweetener (honey, syrup, apple juice concentrate, rice malt, date
2 eggs
¼ cup oil
¾ up milk – add 1 tsp vinegar to milk or use buttermilk
1½ cups fruit fresh or frozen (a great way to use up aging bananas)

Oven 180 degrees. Large bowl, stir flour, salt baking
powder. Add sweetener, eggs, oil, milk and fruit. Stir together till just
mixed. Scoop into oiled muffin tins and bake 35-40mins. Makes 6 big muffins or gazillions (ok, 20) little tiny baby muffins, baked for around only 15 minutes.
Because of the fruit, these muffins don’t keep that well. They can also be used
as a vehicle for adding healthy oil to a diet.