Banana Walnut Muffins Revisited
Serves | 12 |
Prep time | 10 minutes |
Cook time | 22 minutes |
Total time | 32 minutes |
Allergy | Tree Nuts, Wheat |
Dietary | Vegan, Vegetarian |
Meal type | Bread, Breakfast |
Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
Ingredients
- 3 over-ripe bananas (mashed)
- 3/4 cups pure cane sugar (or less or substitute how you like)
- 1/4 cup coconut cream (The more solid part in a can of coconut milk, or use Trader Joe's coconut cream.)
- 3 tablespoons applesauce
- 2 tablespoons cornstarch (I use organic.)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup whole wheat flour (I used whole wheat white.)
- 1/2 cup unbleached all-purpose flour
- 2 1/2 tablespoons aluminum-free baking powder (Or, use 1 teaspoon baking soda + 1 teaspoon regular baking powder)
- 1/3 cup walnuts (finely chopped, for streusel topping)
- 1 tablespoon crystallized sugar sprinkles (optional, for streusel topping)
- 1 tablespoon brown sugar (for streusel topping)
Directions
Step 1 | |
Preheat your oven to 375 degrees Fahrenheit. | |
Step 2 | |
Place mashed bananas, sugar, coconut cream, applesauce, cornstarch, vanilla, and salt in a large mixing bowl and whisk together until smooth. | |
Step 3 | |
Add flours and baking powder to wet ingredients and gently fold together until everything is well incorporated. | |
Step 4 | |
Stir together walnuts, crystallized sugar, and brown sugar in a small bowl. | |
Step 5 | |
Fill an oiled (or silicon lined--as I used) muffin tins 3/4 full of batter (or distribute evenly throughout 12 tins) | |
Step 6 | |
Sprinkle the walnut/sugar mixture evenly over the muffin batter, then bake at 375 degrees F for about 22 to 25 minutes, or until muffins are golden and a toothpick comes out clean. | |
Step 7 | |
Allow muffins to cool for at least 5 minutes before removing from tin and devouring. |
Note
This recipe was originally veganized here from this simple, but non-vegan recipe at AllRecipes.com with multiple rave reviews. Enjoy!