Made these moist and fluffy muffins this morning. Warm and inviting, they are perfect for a rainy day. Give 'em a try.
(Tip: When bananas are very ripe, peel and place in zipper storage bags. Store in the freezer until needed.)
Vegan Banana Muffins (yields 6 muffins)
Dry Ingredients:
1 cup Whole Wheat Pastry Flour
1/2 tsp Baking Powder
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Sea Salt
Wet Ingredients:
1/2 tsp Baking Powder
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Sea Salt
Wet Ingredients:
1 tsp Ener-G Egg Replacer + 2 tbs Water
2 tbs Canola Oil
1/4 cup Sugar
1/4 cup Soy Milk
2 very ripe Bananas, mashed
1 tbs Unsweetened Apple Sauce
1/2 tsp Vanilla Extract
2 tbs Canola Oil
1/4 cup Sugar
1/4 cup Soy Milk
2 very ripe Bananas, mashed
1 tbs Unsweetened Apple Sauce
1/2 tsp Vanilla Extract
Preheat oven to 350ºF. Sift together dry ingredients into a small bowl. Stir egg replacer and water, reserve. Pour oil and sugar into a medium bowl and beat with a wire whisk until well incorporated. Whisk in soy milk, egg replacer, bananas, apple sauce and vanilla. Fold in dry ingredients. Evenly distribute batter into a greased muffin pan, filling each well about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
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