560g self raising flour
1 tsp bicarbonate of soda
1 tsp baking powder
250g caster sugar
1 large over-ripe banana, mashed.
350ml soya milk
320ml light rapeseed oil
2 tsp vanilla extract
10 medium fresh strawberries, roughly chopped.
120g icing sugar
2 tbsp soya milk
1/2 tsp vanilla extract
In a large bowl, mix together the flour, bicarbonate of soda, baking powder and caster sugar. Add the mashed banana, the milk, oil, vanilla and chopped strawberries, using a metal spoon, quickly mix everything together - until just combined. Don't mix the batter too much, it should still be a bit lumpy. Spoon the mixture evenly into the muffin cases.
Put the muffins into the now preheated oven and bake for around 20-25 minutes. Cool in the tray on a wire rack for 10 minutes or so.
While the muffins are cooling, make the vanilla glaze by mixing together the icing sugar, milk and vanilla in a bowl. If it is too firm for your liking then add a couple more drops of milk, or if it is too runny add a little more icing sugar.
Spoon a tablespoon of the glaze on to each warm muffin and then transfer the muffins in their cases to the wire rack to cool completely. Decorate with sliced strawberries or dried banana pieces.