SUPER-MOIST VEGAN BANANA BREAD MUFFINS
No one will know they're vegan! Straightforward, simple, and just like your favorite banana bread - but in muffin form.
Provided by Kare for Kitchen Treaty
Time 33m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with non-stick cooking spray or vegetable shortening.
- In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
- In a large bowl, whisk together the flours, baking soda, and salt.
- In a medium bowl, mash the bananas. Stir in the brown sugar, applesauce, vegetable oil, vanilla extract, and flax/water combination.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir just until the ingredients are incorporated. Batter will be thick.
- Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.
- Sprinkle remaining 2 teaspoons flax meal over the tops.
- Bake for 18 - 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
- Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.
- These muffins keep for 3 - 4 days in an airtight container at room temperature, or freeze in a zipper bag.
Nutrition Facts : Calories 195 kcal, Sugar 13 g, Sodium 143 mg, Fat 7 g, SaturatedFat 5 g, Carbohydrate 32 g, Fiber 3 g, Protein 3 g, ServingSize 1 serving
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YCM7
[email protected]These muffins are so easy to make, even my kids can help. We love making them together on the weekends.
Victor Hines
[email protected]I'm allergic to nuts, so I substituted the walnuts in this recipe with chopped dried cranberries. They were delicious!
Evar Kurd
[email protected]I've made these muffins gluten-free by using gluten-free flour. They turned out just as good as the regular version.
James Black
[email protected]These muffins are a great way to get your kids to eat more fruit. My kids love them!
Emmanuel Ogbuagu
[email protected]I love the addition of cinnamon in these muffins. It gives them a warm and cozy flavor.
Bashir Jumah
[email protected]These muffins are the perfect way to use up overripe bananas. They're so moist and flavorful.
Malik badam
[email protected]I'm not a huge fan of bananas, but I thought these muffins were really good. The banana flavor is subtle and not overpowering.
Badar Kamal
[email protected]I wasn't sure how these muffins would turn out since I'm not a vegan, but I was pleasantly surprised. They're really delicious and moist.
Rahim shah Khan wazir
[email protected]These muffins are perfect for a quick and easy breakfast. I love that I can just grab one and go.
JAMli MDJAMli
[email protected]I love that these muffins are vegan! They're a delicious and healthy way to start my day.
Huzaifa Mohsin
[email protected]The muffins were a bit too dense for my taste. I think I'll try adding some more baking powder next time.
Benjamin Mathews
[email protected]I've made these muffins several times now and they always turn out great. They're so easy to make and they're always a hit with my family and friends.
Patrick Adjei
[email protected]These muffins are incredibly moist and flavorful! I love the subtle sweetness from the bananas and the hint of cinnamon. They're perfect for a quick breakfast or snack.