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Vegan Banana Nut Muffin Recipe

"Explore the Vegetarian Chef in YOU!"

Go Nuts! This vegan banana nut muffin recipe is another, egg-free, wheat free, dairy free, sugar free vegan muffin that will make you smile in the morning.

Ingredients:

  • 1½ Cups White Spelt flour
  • ½ Cup Kamut or Amaranth Flour
  • 1 Tbs. Soy Flour
  • 2/3 Cup Organic Vegan Sugar
  • 1 Tbs. Aluminum Free Baking Powder
  • ½ tsp. Sea Salt
  • ½ tsp. Ground Cinnamon
  • 1/3 Cup chopped Walnuts, Hazelnuts or Pecans
  • 1 tsp grated Lemon Peel
  • 1 ¼ Cups Mashed Ripe Banana
  • 1 Cup Eden Soy Milk Extra
  • ¼ Cup Canola or Corn Oil
  • 1½ tsp. Ener-G Egg Replacer or OrgraN No Egg
  • 2 Tbs. Spring or RO Water
Topping:
  • ¼ tsp. each Ground Ginger and Ground Cinnamon.
  • 2 Tbs. Organic Vegan Sugar

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Directions:

Preheat oven to 350º

  1. In a bowl, mix flours, organic vegan sugar, baking powder, and sea salt
  2. Stir in chopped nuts, lemon peel
  3. Make a well in the center of the dry ingredients
  4. Mix egg replacer with the water; whisk together with the oil and mashed banana
  5. Pour liquid into the well all at once
  6. Stir just until the dry ingredients are moistened - the batter will be lumpy
  7. Using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size (to the rim)
  8. Mix the fructose and spice together
  9. Sprinkle over the top of each muffin. Reserve remainder of the spice fructose mixture in a clean spice jar
  10. Bake for 20 - 25 minutes until golden
  11. Remove muffins from muffin tin at once
  12. Serve hot or set on a rack to cool

If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Gilding the Lily: Can be served with Soy Cream Cheese and jam

Recipes by Chef Bette


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