I made these today, and added three extra touches to the recipe that kicked it up to a ten. Roxy and I have split two muffins already, warm from the oven.
You’ve gotta try these. Whole food plant based, no oil, yet decadent.
Super easy cleanup, too.
Best Ever Banana Muffins
Makes a dozen muffins
You’ll need a muffin pan, lined with paper liners
Bake at 350 for 32 - 35 minutes.
Dry Ingredients
1 3/4 cups flour (I used my Whole Grain, Gluten-Free Flour Blend.)
1/3 cup raw sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch salt
1 cup walnut pieces
Wet Ingredients
3 or 4 bananas to make 3/4 cup to 1 cup when mashed
1/3 cup unsweetened applesauce (Lunchbox-sized containers save on waste.)
1/4 cup natural, salt-free peanut butter (Or grind your own from peanuts.)
1/4 cup almond milk (unsweetened, unflavored)
1 tablespoon maple syrup
1 teaspoon vanilla extract
Method
Mix the dry ingredients, except walnuts, in a large bowl, stirring extremely well. Nothing’s worse than biting into a muffing and getting a mouthful of baking soda. I like to use a wire whisk for the dry ingredient mixing.
Mash the bananas and add them to a separate large bowl.
Add all other wet ingredients to the mashed bananas, stirring to incorporate.
Mix with a hand mixer until well-blended.
Pour the dry ingredients into the wet, and mix with a spoon until all flour is absorbed.
Add the walnuts, stirring well to get them evenly distributed
Sprinkle the surface with nutmeg, and store very well.
Fill the muffin pans to about 1/4” to 1/2” from the top edge of the paper
Bake in a pre-heated oven at 350º for 32-35 minutes
Check by stabbing a center muffin with a toothpick. You want it to come out clean. When poked with a forefinger, the muffin should spring back. it’s nice to bake them until they begin to brown a little on top.