Wednesday, August 4, 2010

Banana Nut Muffins

My husband LOVES banana bread. I never used to like it, but this recipe has won me over. I found the non-vegan version in my recipe book from almost 10 years ago. So I veganized it and guess what? It's amazing! It's moist, fluffy and decadent. This is definitely not the most wholesome baked good, but really, it's not supposed to be... it's banana bread! Banana muffins, actually. And Vegan at that! Starbucks has nothing on these. Let me know if you agree, or not. :)

Vegan Banana Nut Muffins


2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar ( I used Florida Crystals Organic)
1/2 cup Earth Balance, cold
1 flax egg
1 cup mashed over-ripe bananas
5 tablespoons original almond or soy milk
1/2 cup pecans or walnuts

Preheat Oven to 350°. Prepare baking pan. You can make one 9x5 bread pan, 12 regular muffins or 6 jumbo muffins. I made 6 jumbo muffins. :)

Mix flour, baking soda, baking powder and salt. Sift or use a whisk and mix well.
In a large bowl, cream sugar and cold Earth Balance until smooth. Beat in the flax egg and bananas until creamy. Mix in flour mixture until just combined. Stir in milk and nuts.

Fill muffin tin 3/4 full, top with additional nuts if desired.

Bake until golden brown and toothpick comes out clean, about 45 minutes. If the tops start to brown before the muffins are baked through, move to the bottom rack.

pecan in the batter on the left, plain topped with walnuts on the right; both are incredible!


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