BANANA NUT MUFFINS

Banana Nut Muffins (Egg-Free)

These muffins are light and fluffy, easy to make and so much healthier than store bought! They’re perfect for a snack or breakfast on the run.

INGREDIENTS

• 2 cups (270g) flour

• 3 teaspoons (12g) baking powder

• 1 teaspoon (5g) salt

• 1/4 cup (50g) organic cane sugar

• 1 cup overly ripened bananas (3-4 medium bananas)

• 1/2 cup vegan butter (melted)

• 1/4 cup pure maple syrup

• 1/2 cup unsweetened apple sauce

• 1 teaspoon vanilla

• 3/4 cup (80g) chopped pecans or walnuts

METHOD

1. Preheat oven to 350°F and very lightly coat muffin tin with vegan butter.

2. In a medium bowl, whisk together the flour, baking powder, salt and cane sugar and set aside.

3. On a plate, mash the bananas with a fork and set aside. And melt the vegan butter in a small pot and set aside.

4. In a large bowl, whisk together the melted vegan butter, pure maple syrup, unsweetened apple sauce, vanilla and the mashed bananas.

5. Now, add the dry ingredients to the wet ingredients and using a rubber spatula, gently fold together until just blended. Try not to overmix or you’ll have dense muffins.

6. Gently stir in pecans or walnuts. 

7. Evenly distribute (about 3/4 full each) in a 12 cup muffin tin and bake for 35-45 minutes or until a toothpick comes out clean. Once done, flip muffin tin upside down to release muffins onto a wire cooling rack and allow to cool. Enjoy!!!

Makes 12 muffins