Banana Walnut Muffins

TIP: Set the hot muffin tin on a wet dishtowel for five minutes to loosen the muffins. Then, I like to gently lift the muffins and set them on their sides, still in the tin, to continue to cool.

Banana Walnut Muffins
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Ingredients
  1. 1 3/4 cups whole wheat flour or sprouted wheat flour
  2. 1 cup quinoa flour
  3. 3/4 cup (heaping) evaporated sugar cane juice (a solid) or granulated sugar
  4. 2 teaspoons baking soda
  5. 2 teaspoons baking powder
  6. 3/4 teaspoon cinnamon
  7. 3/4 teaspoon sea salt
  8. 2 egg replacers
  9. 5 medium very ripe bananas (about 2 cups mashed)
  10. 1/2 cup Almond milk
  11. 1/2 cup applesauce
  12. 3 tablespoons vegan sour cream
  13. 2 teaspoons vanilla extract
  14. 1 cup walnuts, coarsely chopped
Instructions
  1. Lightly grease muffin tins or add muffin liners.
  2. Mix all dry ingredients together in a bowl.
  3. Mash bananas on a flat plate with a large fork. Let sit for a few minutes, then add to the flour mixture. Add rest of wet ingredients and stir just until everything is combined. Do not overmix batter.
  4. Pour a 1/4 cup measure into the muffin tins until just 3/4 filled. Do not fill to the top as they will rise.
  5. Bake 375 about 20 minutes or until done (insert a cake tester or a toothpick and if it emerges clean, they are done).
  6. TIP: Set the hot muffin tin on a wet dishtowel for five minutes to loosen the muffins. Then, I like to gently lift the muffins and set them on their sides, still in the tin, to continue to cool.
Vegan Recipes http://veganrecipesforhealth.com/
Carol Fitzgerald
carobi5@icloud.com
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