‘Nana Nut Nuffins
My friend Forrest made some scrumptious banana bread a couple of weekends ago and when I was still thinking about it two days later, I decided that I needed to make my own. So, I patiently waited for the bananas in my fruit bowl to turn black. And then I whipped up a batch of these delightful vegan banana nut muffins for brunch. They are easy to prepare and smell sooooo yummy while baking! They also taste great the next day and the day after that.
This recipe is based on one from Sarah Kramer and Tanya Barnard’s books. My recipe made 14 muffins, but my bananas were huge! So, a normal or small banana would probably make the 12 muffins that the original recipe is supposed to make. These can be made the night before, stored in the refrigerator, and baked in the morning for those of us who don’t like that whole getting up early thing.
For the Muffins:
- 1 1/3 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup oat bran
- 1/2 cup chopped walnuts
- 3 bananas
- 1/3 cup oil
- 1 teaspoon vanilla extract
- 2/3 cup soymilk
To Make the Muffins:
- Preheat oven to 375 degrees.
- Whisk together the flour, sugar, baking powder, baking soda, salt, oat bran, and walnuts in a large bowl, set aside.
- Mash two of the bananas in a small bowl until smooth.
- Whisk in the oil, vanilla, and soy milk until well combined.
- Pour the wet ingredients into the dry ingredients.
- Chop the third banana into small chunks and add to the bowl.
- Stir all the ingredients together with a wooden spoon until just mixed.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.