No refined sugar, Eggless

Preheat Oven 180°c

Grease & flour a Muffin tray

Ingredients Dry:

250g plain flour* (you can swap for gluten free)

85g Date or coconut sugar (or unrefined sugar of your choice)

1½ tsp baking powder

1 tsp baking soda

½ tsp salt

2 stems finely sliced rhubarb (about 1-1½ cups in total including  some you can set aside for topping the muffins).

Ingredients wet:

200 ml non-dairy milk such as soy or almond

50 ml olive oil

1½–2 overripe bananas depending on size

Method

1. Put the dry ingredients into a bowl and ensure everything is mixed thoroughly.

2. Put all the wet ingredients into a food blender & blend until smooth.

3. Mix the wet liquid into the dry ingredients. Mix until completely combined.

4. Spoon the mixture using a tablespoon into the prepared muffin tray. Depending on the size of your muffin tray you should have 10-12 muffins.

5. Sprinkle a few pieces of rhubarb onto the muffins from the small amount you set aside for topping.

6. Bake in the oven for 20-25 minutes or until a skewer comes out clean when inserted.