Chewy Vegan Banana Nut Muffins
- 1 1/2 cups all purpose flour
- 1/2 cup wheat germ
- 1 teaspoon baking powder
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon baking soda
- 1 cup almond milk
- 2 teaspoons vanilla
- 1/2 cup sugar
- 2 bananas, pureed
- 1/4 cup chopped pecans or walnuts (optional)
Preparation
Position rack in center of oven and preheat to 350°F. Oil and flour three mini muffin pans or line with paper liners. Whisk flour and wheat germ, baking powder, 1/2 teaspoon coarse salt, and baking soda in medium bowl. Whisk almond milk and vanilla in small bowl to blend. Using electric mixer, beat sugar and banana puree in large bowl to blend. Beat well after each addition until mixture is evenly mixed, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with almond milk mixture in 2 additions. Mix just until blended. Mix in nuts. Spoon batter into prepared muffin cups by generous tablespoonfuls.
Bake muffins until tester inserted into center comes out clean, 23-25 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.
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