 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
My own variation on Banana-Buttermilk Muffins - I substituted a few things to make it vegan. Ingredients:
3/4 cup whole wheat flour |
3/8 cup whole wheat flour |
1/4 cup sugar (i used turbinado) |
1 teaspoon aluminum free baking powder |
1/2 teaspoon baking soda |
1/2 cup low-fat soymilk |
1 tablespoon white vinegar |
1/2 cup mashed overripe banana |
1 tablespoon unsweetened applesauce |
1/2 tablespoon ground flax seed |
1 1/2 tablespoons water |
1 teaspoon vanilla |
1/4 cup chopped pecans |
Directions:
1. Preheat the oven to 375 degrees.
2. In a large bowl, mix the flour, sugar, baking powder, flaxseed, and baking soda.
3. In a seperate medium bowl, whisk together the water, banana, soymilk, applesauce, and vanilla.
4. Pour the wet mixture over the dry, stirring until just combined.
5. Spoon the batter into the cups of a non-stick muffin tin, filling a little more than 3/4 full.
6. Sprinkle the tops evenly with the pecans, gently pressing them into the batter to make sure they stick.
7. Bake until lightly brown on the sides - about 15 minutes.
8. Allow to cool in the muffin tin on a wire rack for 15 minutes.
9. Remove the muffins from the tin and let cool completely on the wire rack.
|
|