Vegan Banana and Walnut Muffins
Ingredients
- 3 large ripe bananas
- 1 cup almond milk (or your choice)
- 1/3 cup canola oil
- 1/2 cup white sugar
- 2 tsp apple cider vinegar
- 1 TBS vanilla extract
- 2 & 1/4 cups plain flour
- 1 TBS baking powder
- 3/4 tsp salt
- 3/4 cup chopped walnuts plus more for sprinkling on top
Preparation
Preheat oven to 200°C. Line a standard muffin pan with liners and spray them lightly with oil.
Mash bananas in a large mixing bowl. Measure to ensure you have about 1 1/4 cups mashed banana.
Add non-dairy milk, oil, sugar, vinegar and vanilla to bowl and whisk with bananas until well combined.
To the wet mixture, add flour, then sprinkle baking powder and salt on top of the flour. Stir to mix with a large spoon until just combined; be careful not to over mix as small lumps are fine.
Fold in chopped walnuts.
Add batter to the liners in the pan almost all the way full. Sprinkle more walnuts on top if desired.
Bake for 20-25 minutes until golden on top and a toothpick comes out clean.
Let cool for 5 minutes in the pan, then transfer to a cooling rack. Enjoy!
