Banana Nut Muffins - Vegan
From Vegan-a-Go-Go. They didn't give specifics for the type of flour or the type of milk, I chose whole wheat flour & almond milk this time, in order to get the right nutritional data.....it sounds like nearly any flour or milk would work. Haven't tried yet....but plan to!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 cup chopped walnuts
- 1/2 cup sugar
- 2 ripe bananas
- 1 1/3 cups whole wheat flour (or sub flour of your choice)
- 3/4 cup oat bran
- 1/3 cup canola oil (or any light oil)
- 2/3 cup almond milk (any vegan milk will do)
- Carbohydrate 14.6291905548942 g
- Cholesterol 40.9430555550033 mg
- Fat 19.3288477776563 g
- Fiber 2.99956938158141 g
- Protein 4.19586138843186 g
- Saturated Fat 10.126606666591 g
- Serving Size 1 1 muffin (71g)
- Sodium 2442.4727288916 mg
- Sugar 11.6296211733128 g
- Trans Fat 1.44851530554934 g
- Calories 221 calories
Preheat oven to 375 degrees F/190 degrees Celsius In a large bowl mix together the first 7 ingredients. In a smaller bowl, mash up the bananas quite well then add in the oil, vanilla and milk. Combine the banana mixture with the flour mixture and blend until "just" mixed. Spoon into a lightly oiled muffin tin and bake for 15-20 minutes.
