We found a vegan banana bread recipe, and loved it, so we tweeked it to make it our own. We replaced the oil with apple sauce, and decided to make them into muffins rather than a loaf. This makes them lower in fat and portion controlled.
Bake Time: 35 minutes
Makes: 19 muffins
2 cups all-purpose flour
3/4 cups white granulated sugar
1/2 cup dark brown sugar, packed
3/4 t. baking soda
3/4 t. salt
3/4 t. cinnamon
1/2 cup plain soy milk or almond milk
1 t. apple cider vinegar
2 cups mashed banana, from 6 ripe bananas (medium)
½ cup apple sauce
2 T. maple syrup
1 t. vanilla extract
1 cup chopped walnuts
Preheat the oven to 350 F.
Line a muffin pan with silicon muffin liners (if you don’t have silicon, paper wrappers sprayed are fine).
In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for 2 minutes.
Add the mashed banana, apple sauce, maple syrup, and vanilla extract, whisking until well combined.
Add the dry ingredients to the wet, mixing until just combined (do not overmix!).
Fold in the walnuts.
Bake for about 35 minutes. Use a toothpick to check the center. Allow the muffins to cool on a wire cooling rack before serving. Serve warm, if serving these on day two, microwave them for 10 seconds to warm them up.