The best vegan banana muffins
Let me preface this post by saying that this is not my recipe. I could spends weeks trying to come up with a great recipe that holds together well, doesn’t dry out, and has the perfect crumb texture, but I feel that nothing I can conjure up can top this simple, absolutely perfect one I found on the Huffington Post.
And, hey, don’t knock me for borrowing content, ’cause that’s exactly what the HuffPo does.
At least I’m posting some pretty pictures.
The recipe only calls for chocolate chips, but I think walnuts are a welcome addition in almost anything, sweet or savory, so in they went.
For 16 Muffins (or 12 regular sized + 12 mini)
2 cups white whole wheat flour
1 and a 1/2 tsp baking soda
1 tsp salt
1 cup sugar
1/3 cup canola oil
4 ripe bananas, mashed
1/4 cup water
1 tsp vanilla extract
1 cup vegan chocolate chips
3/4 cup chopped walnuts
(edit: this recipe also tastes great with just 1/2 cup sugar. To healthify it a bit more, try replacing the oil with applesauce)
(preheat oven to 350 F)
1. Mix flour + salt + baking soda in a bowl
2. Combine oil and sugar. Stir. Add mashed banana. Stir. Add water and vanilla. Stir in flour in increments. Finally, add chocolate chips and walnuts.
3. Divide batter into greased or lined muffin tin. Bake at 350 for 30 minutes (15 or so for mini muffins)