BANANA BREAD MINI MUFFINS - Plant Based
Banana Bread Mini Muffins (Plant Based)
Here’s a way to use super duper ripe bananas…
Yield: 48 mini muffins or one 9x5 inch loaf
PREP IT!
1 tablespoon Flax meal (ground flax seeds)
3 tablespoons Water
2 cups Flour, all purpose
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
¾ cup Sugar, granulated
½ cup Brown sugar, dark
¾ cup Vegetable oil
1 teaspoon Vanilla extract
2 tablespoons Vegan sour cream (I used Tofutti Brand)
3 large Bananas, super duper ripe, mashed
½ cup Walnuts (optional)
½ cup Turbinado sugar (optional)
MAKE IT!
Preheat oven to 325F. Line mini muffin pans with paper baking cups.
In a small cup or bowl, stir together flax meal and water. Set aside to thicken. This will provide the same binding functionality you would get if you were to add 1 egg which is what the non-plant based version of this recipe calls for.
Mix flour, baking soda, salt, and cinnamon in a bowl and set aside.
In a medium bowl, mix together sugar, brown sugar, and oil until combined.
Add in thick flax meal mixture into the wet mixture and then vanilla, vegan sour cream, and mashed bananas.
Fold the dry mixture into the wet mixture until all the ingredients have been incorporated.
Optional: Fold in ½ cup chopped walnuts and pour batter into prepared mini muffin pans. Top each muffin with a sprinkle of turbinado sugar.
Bake at 325F degrees for 25-30 minutes or until toothpick inserted comes out clean.
Cool for 10 minutes on a wire rack before removing from pans.
Tips:
I put my old bananas in the freezer right before they are too far gone and then I am able to thaw and use them for banana bread or banana muffins later.
To make a banana bread loaf, lightly grease a 9x5 loaf pan. Follow the same prep directions and bake for 60-70 minutes or until a toothpick or knife inserted in the center comes out clean.
Banana Bread Loaf Prep