Banana Muffins Extraordinaire
1/4 cup unsweetened applesauce
1/4 cup vegan margarine, softened
1 scant cup sugar or other sweetener
2 heaping teaspoons soy flour + 2 tablespoons water
2 large bananas, mashed
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup nondairy milk (I use soy)
1 tablespoon cider vinegar
1 teaspoon vanilla
1/3 cup coconut, toasted until light brown, optional
1. Preheat oven to 375 degrees F, and lightly grease muffin pan. In a blender, combine applesauce, margarine and sweetener until fluffy. Mix soy flour and water, and add to mixture.
2. Add bananas, and transfer to a mixing bowl. Combine flour, baking powder and baking soda in a small bowl. Mix nondairy milk and vinegar, and let sit until curdled.
3. Stir flour mixture and milk mixture alternately into banana mixture, until just moistened. Then stir in vanilla. Pour batter into muffin cups, filling about 3/4 full.
4. Sprinkle toasted coconut on top, if using. Bake until golden, about 23 to 25 minutes. Allow to cool on a wire rack before removing from muffin pan. Enjoy!!
SO HOW'D IT GO?
I like especially cake of banana, I am sure it is tasty.
I thought this recipe tasted more like banana bread than banana muffins, so I remixed and put in a loaf pan, and cooked an extra 10 mins. It came out perfect. I'm going to try to use for zucchini bread next subbing shredded zucchini for the mashed banana. I'll post if it turns out well. Thanks for a great recipe!
I used 1/2 cup agave nectar instead of sugar which made them sweet enough for me. I also used paper muffin cups, and I wish I had taken your advice and just greased the pan as they are a little inclined to stick to the paper (totally my fault, not the recipe's). Flavor is awesome. Thanks!