BANANA NUT MUFFINS
Banana Nut Muffins (Egg-Free)
These muffins are light and fluffy, easy to make and so much healthier than store bought! They’re perfect for a snack or breakfast on the run.
INGREDIENTS
2 cups (270g) flour
3 teaspoons (12g) baking powder
1 teaspoon (5g) salt
1/4 cup (50g) organic cane sugar
1 cup overly ripened bananas (3-4 medium bananas)
1/2 cup vegan butter (melted)
1/4 cup pure maple syrup
1/2 cup unsweetened apple sauce
1 teaspoon vanilla
3/4 cup (80g) chopped pecans or walnuts
METHOD
Preheat oven to 350°F and very lightly coat muffin tin with vegan butter.
In a medium bowl, whisk together the flour, baking powder, salt and cane sugar and set aside.
On a plate, mash the bananas with a fork and set aside. And melt the vegan butter in a small pot and set aside.
In a large bowl, whisk together the melted vegan butter, pure maple syrup, unsweetened apple sauce, vanilla and the mashed bananas.
Now, add the dry ingredients to the wet ingredients and using a rubber spatula, gently fold together until just blended. Try not to overmix or you’ll have dense muffins.
Gently stir in pecans or walnuts.
Evenly distribute (about 3/4 full each) in a 12 cup muffin tin and bake for 35-45 minutes or until a toothpick comes out clean. Once done, flip muffin tin upside down to release muffins onto a wire cooling rack and allow to cool. Enjoy!!!
Makes 12 muffins