Makes 12. Preheat oven to 450F.
Prepare your muffin tin with parchment muffin liners. If you have a 4 oz portion scoop, now’s the time to put it to good use.
In a medium bowl:
- 2 roughly mashed bananas
- 1 TBS ground cinnamon
- 3/4 tsp ground clove
- 2 tsp vanilla
- 4 drops lemon oil/flavour (optional)
- 1/4 tsp pure powdered stevia extract, or the equivalent of 1/2 cup sugar or alternative, based on your preference
- 1/4 cup oil
- 1/2 cup water
- 8 large eggs
Whisk together. Add
- 1 cup LOVE MY BUNS baking mix and whisk to combine. (Batter should have the consistency of hummus and will thicken slightly as it sits. If it is too thick, add a little more water, one TBS at a time, if too runny, add a little more baking mix, one TBS at a time)
- 3 TBS apple cider vinegar or other vinegar/lemon/lime juice.
Working quickly, whisk in the AVC and portion the batter into 6 muffin cups.
Place on top third rack in the oven, reduce temperature to 400F, and bake 20 minutes, turn off oven but finish baking another 5 minutes, or until tops spring back to the touch.
Remove muffins to cool on a cooling rack. If you can resist eating them all right away, refrigerate for up to 10 days. They freeze well, too.