Dry Ingredients:

225g whole wheat flour
100g cup whole wheat pastry flour
2 tbsp cornflour
1 1/2 tsp bircarbonate soda
1 tsp baking powder
1 tsp ground cinnamon (HE370, HE139)
1/4 tsp sea salt
1/4 tsp ground mace

Wet Ingredients:

2 ripe mashed bananas
240ml soya milk / oat milk / rice milk
60 ml or to taste  Agave syrup
60 ml unsweetened apple juice concentrate or apple and blackcurrant concentrate (JU214, JU240)
1 tbsp blackstrap molasses
1 tsp vanilla extract
1 tsp grated lemon rind (or 1/2 teaspoon lemon extract)

Extra Ingredients:

60g chopped walnuts (optional)
40g chopped dates
40g chopped mixed dried fruit

Method

Preheat the oven to 200 degrees C or gas mark 6. Line a 12-cup muffin pan with muffin cases, or grease with some oil or vegan spread. Sift the dry ingredients together in a large bowl. Stir in the walnuts, dates and dried mixed fruit. Whisk the wet ingredients in a separate bowl (or blend in food processor). Pour wet mixture into dry ingredients. Stir just until mixed, about 12 times should do it, the trick to a light fluffy muffin is to not over-stir the mixture. Spoon the batter equally into the prepared tin. Fill each cup nearly to the top. Bake 15-20 minutes. Cool muffins at least 10 minutes before removing from tins. Recipe makes 12 muffins.