Vegan Banana Muffins
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With so much talk about high egg prices I thought it was a good time to share this recipe for banana muffins that require no eggs. I first made them years ago for my vegan niece and her boyfriend. Bananas are often listed as an egg substitute in recipes. I’ve been experimenting with egg substitutes and will be posting more recipes soon. The recipe makes a lot of muffins, but you can easily cut it in half, or just plan on freezing some.
Vegan Banana Muffins
3 c. flour
1 c. brown sugar
2 t. baking powder
2 t. cinnamon
1 t. nutmeg
1 t. baking soda
1 t. salt
2 c. mashed bananas
1 c. oil
1 c. almond milk
2 t. vanilla
Preheat oven to 350 degrees. Line 24 muffin pans with paper liners, or grease lightly. Set aside. Combine dry ingredients in large bowl and set aside. In medium bowl combine bananas with oil, milk and vanilla until smooth. Make a well in dry ingredients and pour in banana mixture. Stir until smooth, but don’t over mix. Spoon batter into muffin tins, filling just over half full. Bake 28-30 minutes, or until tester comes out clean. Cool a little before serving. Makes 24. Freeze well.