Yesterday my husband comes to me asking if we have everything for banana bread because we had 3 very over rip bananas that were going to go to waste. I decided why not make banana-nut muffins so much easier to grab and go.
Banana-nut Muffins
1 and 3/4 cup self rising flour
1 tablespoon baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup natural sugar
3 very ripe bananas, mashed (about 1-1/4 cups)
1/2 cup unsweetened soymilk
1 unsweetened applesauce cup (you know those ones you pack in lunches or ¼ cup applesauce)
2 tbsp. agave nectar
1/4 cup chopped walnuts
Preheat the oven to 400F and spray a 12 cup muffin pan with non-stick spray. In a bowl mix together the flour, baking powder, salt, and cinnamon. In another bowl, mash the banana with the sugar, soymilk, apple sauce, and agave nectar.
Pour the banana mixture into the flour mixture and stir just until combined. Fold in the walnuts, and pour into 12 muffin cups- I like to use an ice cream soup. Bake for 15-20 minutes, until a toothpick comes out clean.
Banana-nut Muffins « Cooking For a Vegan Lover's Blog
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Yummy! I love banana nut muffins. It’s like portable banana bread.
Mmm I like banana muffins but I’ve never had banana nut muffins so I think I’m going to have to try them! Yum!