When I lived in London, I fell in love with banana bread. I used to treat myself to a slice of it with a coffee in the afternoon and this often was a highlight of my working day. I used to tell myself that the banana content made it “practically a health food”.

When I ditched eggs, I was a tad worried that I may have to say goodbye to my banana bread addiction forever. Little did I know that bananas are in fact an excellent (natural and healthy) egg replacer. Not only do they hold everything together, they also keep the cake moist, add lots of natural sweetness and a lovely, wholesome flavour.

This recipe is for twelve highly portable vegan banana oat muffins. They are just as delicious as regular banana bread, but much more convenient when you are on the go. They are easy to put into your lunchbox, take with you when travelling or to give them away to your neighbours or friends when (in your baking frenzy) you have made way too many.
Although they are sweet and delicious on their own, they can be made even more indulgent with a caramel topping. When Duncan returns from his 2 hour run at the weekend,  they are just about his favourite thing to stick into his cakehole.