Fluffy and Moist Vegan Red Currant Muffins

I always wanted to make vegan muffins that taste like real muffins, without any compromise. I've tried many recipes, but the result wasn't really satisfying. They were either too dense and moist or too dry.
 It took me a while to tweak this recipe. 
I have to admit, it's not the healthiest dessert I've done (although I used only organic ingredients), but I'd rather eat 90% healthy wholesome meals, make 10% exceptions and enjoy my life ;)
So here is my favorite red currant muffin recipe, you can substitute red currants with any other berries. I'm sure it will taste good as well. Hope you'll enjoy!

Serves: 10 muffins

Ingredients:

1ยฝ cup whole wheat pastry flour
ยพ cup cane sugar
ยฝ tsp salt
2 tsp baking powder
โ…“ cup softened vegan butter (such as Earth Balance)
1 mashed banana
ยฝ cup non-dairy milk  
1 tsp pure vanilla extract
1 cup fresh red currants

Instructions:

Preheat oven to 375ยบF (190ยบC). Grease 10 muffin cups with coconut oil.

Mix vegan milk, sugar, mashed banana, vegan butter and vanilla extract.

Sift flour and baking powder over the moist mixture and stir until well incorporated.

Fold in red currants.

Divide the batter between the 10 muffin cups, they should be about ยพ full.

Bake for about 20-25 minutes in the preheated oven, or until a toothpick comes out clean.