This recipe was originally for a loaf cake style but the amount of flour meant it wouldn’t rise much so I thought it might work better as small muffins and it did. I doubled the recipe to make 12 muffins. They don’t rise a lot but filling them about 2/3 of the way will ensure you get a decent result.
There’s no butter either; I used sunflower oil and instead of golden caster sugar, I used organic, non refined coconut sugar which gave the muffins a rich golden colour when baked.
