Banana Nut Muffins Vegan Food

VEGAN BANANA NUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Spray or line with muffin holders a muffin pan and set aside.
• In a large bowl combine flour, baking soda, cinnamon, and salt. In another bowl, mash bananas with a fork. Add melted butter, both sugars, milk, and vanilla. Whisk to combine. Add the wet ingredients to dry and mix gently together until a uniform batter is formed. A few lumps are okay. Fold in ¾ cup of the walnuts.
• Place batter in muffin tins, about ¾ full. Top with remaining walnuts and bake for 20-25 minutes until golden brown and a knife inserted in the middle comes out clean.
• Remove from oven and let cool 10 minutes in the muffin tin before moving to a cooling rack to cool completely.
• Store in an airtight container at room temperature for up to 5 days.

VEGAN BANANA NUT MUFFINS

Steps:

• Preheat your oven to 400F (200C). Lightly grease the cups of a muffin pan or fill with 12 non-stick liners.
• In a large bowl, mix together all of the dry ingredients.
• In a medium bowl, mix together mashed banana with all of the wet ingredients. Add the wet into dry, and mix until it's just starting to come together. Be careful not to over mix, lumps are totally cool. Add in the chopped banana and nuts and give it 3 to 4 more stirs.
• Divide the batter evenly among the muffin pan and finish by sprinkling extra nuts on top (optional). Bake for 22 to 26 minutes until the muffins have risen and are golden brown on the edges, and a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 10 minutes before enjoying.

VEGAN BANANA-NUT MUFFINS

Steps:

• Preheat oven to 375°F.
• Mix dry ingredients together.
• In a large bowl, mix wet ingredients together, separate from the dry ingredients.
• Gradually mix the dry ingredients into the wet ingredients.
• Place mixture into greased muffin tin.
• Bake for 20 minutes.
• Enjoy!

BANANA NUT MUFFINS - VEGAN

Steps:

• Preheat oven to 375 degrees F/190 degrees Celsius In a large bowl mix together the first 7 ingredients.
• In a smaller bowl, mash up the bananas quite well then add in the oil, vanilla and milk.
• Combine the banana mixture with the flour mixture and blend until "just" mixed.
• Spoon into a lightly oiled muffin tin and bake for 15-20 minutes.

BANANA NUT MUFFINS

Steps:

• Preheat your oven to 350 °F. In a small bowl, combine the ground flaxseeds and the water. Set aside and let it soak for at least 5 minutes. Meanwhile, mash the bananas with a fork.
• In a large bowl, combine all of the ingredients for the batter.
• Whisk with a wooden spoon until well combined.
• In a small pot, combine the vegan butter, maple syrup, and walnuts. Cook for about 3 minutes until caramelized. Stir constantly.
• Line a muffin tray with paper liners. Divide the batter evenly among the 12 muffin paper liners.
• Top with the caramelized walnuts.
• Bake for 20 minutes.

BANANA NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
• In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
• Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

VEGAN BANANA-NUT-CAROB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
• Whisk bananas, water, soy milk, oil, and vanilla extract together in a separate bowl until evenly blended. Pour banana mixture into the center of the dry ingredients and stir just until batter is combined. Fold in walnut pieces and carob chips until well combined.
• Use an ice cream scoop to fill the prepared muffin cups 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BANANA NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray.
• In large bowl, stir together flour, baking powder, soda, and salt.
• In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full.
• Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan.

BANANA NUT MUFFINS

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.