Vegan Banana Muffins

I first made these for my vegan niece and her boyfriend. Bananas are often listed as an egg substitute in recipes. I figured they should work well in these muffins, providing both flavor and moistness. The muffins came out great and you would never miss the eggs. I’ve been experimenting with vegan baking. It’s fun working with alternative ingredients.

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 – could use other non- dairy “milks”

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.