This is muffin uses ripe bananas instead of eggs as the binder. They are moist, slightly sweet, and full of nutritious ingredients. I found this recipe at a website called Veganbaking .net where you can share your ideas, post desserts, get the latest vegan baking news, and find delicious foods. Of course I changed some of the ingredients but for the original recipe go to:
VEGAN BAKING
Ingredients:
2 cups organic whole grain pastry flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut palm sugar (great for diabetics has low glycemic index)
1/2 cup ground flax seed
1/2 cups walnuts, roughly chopped and toast in small pan on stove for 4 minutes until fragrant
1 teaspoon ground cinnamon
3 ripe bananas, peeled and mashed
1 1/4 cups vegan milk (I used unsweetened almond milk)
1/4 cup organic canola oil
Directions:
Preheat oven 375 degrees and put cupcake liners in a 12-cup muffin tin and set aside.
In a med bowl, mix together flour, baking powder, salt, sugar, flax seed, walnuts, and cinnamon.
In a large bowl, take a fork and mash the bananas, add the milk and oil. Next, add the dry ingredients to the wet ingredients, with a large spoon stir to incorporate. Do not over mix. Use an ice scream scoop to put the batter in each cupcake liner. This will ensure each muffin will be the same size. Bake for 20 minutes and test with a toothpick to see if done. Remove from oven and place on wire rack and cool in muffin tin for 5 minutes, then remove from tin and place muffins on wire rack to finish cooling. Enjoy!
No comments:
Post a Comment