If you enjoyed the past few weeks’ popovers and biscuits, then you’ll enjoy this weeks baked goodies. This recipe is also vegan, but very yummy. And it’s an all-time classic. The banana nut muffin.
- 2 cups flour (1 cup white and 1 cup wheat)
- 1 cup of unsweetened almond milk
- Neat Egg Mix: 4 Tbsp water and 2 Tbsp of egg mix
- 4 Tbsp coconut oil
- 4 Tbsp of sugar (2 Tbsp white, 2 Tbsp brown)
- 1 tsp salt
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/3 cup chopped walnuts
- 1 1/2 cups mashed bananas (3 medium sized bananas)
- Muffin tins
- Cupcake/muffin papers
- 3 large bowls
- Mixing spatula
- First, preheat the oven to 375 degrees F. While the oven heats up, line the muffin tins with the cupcake/muffin papers.
- Mix the flour, sugar, cinnamon, baking soda, baking powder, and salt together in a large bowl.
- In a separate bowl, mash the bananas. Then add the almond milk, coconut oil, and vanilla.
- Then mix the water and Neat Egg Mix together in a separate bowl. Once mixed, add it to the bowl with the wet ingredients.
- Add the dry and wet ingredients together in one bowl. Add the chopped walnuts and mix carefully until batter is moistened. Do NOT over-mix. The batter should be lumpy when mixing is finished.
- Fill muffin tins about half to three quarters full with batter.
- Bake in preheated oven. Check the muffins at 12 minutes with a toothpick. Continue checking until the toothpick comes out of the muffin clean.
- Let cool and enjoy! 🙂
Your muffins should look uniform in texture. In otherwords, an even cooking throughout the muffin. The surface should appear lightly browned with a rounded top, not peaked. Muffins should break evenly without crumbling. Lastly, the taste should be sweet and delicious! You can eat these muffins for breakfast or as a small snack before your next workout.