Friday, February 3, 2012

Banana Nut Muffins

I already have a Banana Bread recipe posted here but this recipe for banana nut muffins is a bit different. It is lighter, fluffier, and is soy-free (the other recipe uses tofu). I don't actually like eating raw bananas but I love them in bread/muffin form, especially with walnuts and chocolate chips! My favorite way to eat these muffins is warm, cut in half and spread with some soy-free vegan margarine or coconut spread.

2 cups unbleached flour
1 1/2 tsp baking soda
6 TBSP safflower oil (or other vegetable oil)
1 cup brown sugar
1 tsp vanilla
1 cup So Delicious coconut milk yogurt (I use plain but vanilla would work also)
1 TBSP vinegar
2 ripe bananas, mashed (equal to 1 cup or slightly under)
1 cup walnuts (optional)
2/3 cup vegan chocolate chips (optional), try Enjoy Life to keep this recipe soy-free

Combine sugar, vanilla, yogurt, oil, and vinegar in the bowl of a stand mixer and mix on a low speed until well combined. In a smaller bowl, stir together the flour and baking soda and then add this to the wet ingredients. Mix starting at low and increasing to medium speed, periodically scraping the sides and bottom with a spoon until the batter is free of lumps. Add the mashed bananas and mix, then the walnuts and chocolate chips. The batter will be thick but stir-able. Scoop into lined muffin tins and bake at 350 for 35 minutes. Makes 18 to 20 muffins if both walnuts and chocolate chips are included.

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