A Collection of My Favourite Vegan Recipes
(living document)
Banana Muffins (Vegan)
Ingredients
1 1/4 cups mashed banana 2 large or 3 small bananas
1 cup non-dairy milk
1/3 cup avocado oil
1 cup coconut sugar
2 teaspoons apple cider vinegar
1 tablespoon vanilla
1 3/4 cups organic rye or buckwheat flour
½ cup of almond flour
2 scoops Arbonne Vanilla Protein Powder
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup chopped walnuts or chocolate chips plus more for sprinkling on top
Instructions
Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil (optional).
Mash the bananas in a large mixing bowl. Measure to make sure you have about 1 1/4 cups mashed banana.
Mix the non-dairy milk and vinegar. Set aside.
Add the oil, sugar, and vanilla to the bowl and whisk with the bananas until well combined.
Add in the milk/vinegar mixture.
To the wet mixture, add the flour, then sprinkle the baking powder and salt on top of the flour. Stir to mix with a large spoon until just combined; be careful not to over mix. Some small lumps are fine.
Fold in chopped walnuts or chocolate chips, if using. Using a 1/4 cup measuring cup, add batter to the liners in the pan almost all the way full. Sprinkle more walnuts/chocolate chips on top if desired.
Bake for 20-24 minutes, until golden on top and a toothpick comes out clean. Let cool for 5 minutes in the pan, then transfer to a cooling rack. Enjoy!
Modified from Nora Cooks
