I adapted a recipe from The Joy of Vegan Baking to make Banana Nut Muffins. The recipe is actually for Banana Chocolate Chip Muffins. I like chocolate chips as much as the next guy, but I don't think they have a place in breakfast foods. So I left them out. I replaced some of the oil with applesauce and flax oil, and replaced the water with soy milk. I also added about a teaspoon and a half of cinnamon, because I like cinnamon.
I have discovered that some process photos are required, so here goes:
Prepping the muffin tins:
This time I greased the papers with some margarine. Results are OK.
Getting ingredients together:
I roughly chopped the bananas, too. Then I added them to the sugar, oil/applesauce mixture, mashing them up with the whisk as I added them. This incomplete mashing lets me keep some banana chunk in the muffins, but still lets the mashed portions work as an egg replacer.
The dough gets mixed:
Preheat oven to 350 degrees and prepare your muffin pans. Foil pan liners work if you remove the paper. Paper liners will stick unless you spay with oil or PAM
2 c unbleached flour
1-1/2 t. baking soda
1/2 t. baking powder
1 t cinnamon
1/4 t. salt
In a measuring cup place
1/4 c. applesauce
and 1 T flax oil
add enough vegetable oil to make 1/3 cup
In a large bowl whisk together:
The measuring cup ingredients of oil and applesauce
1 cup sugar (raw organic)
4 chopped, then lightly mashed bananas
1/4-1/3 cup soy milk
1-1/2 t vanilla
1 cup of chopped walnuts
Add the dry ingredients to the large bowl and mix everything together.
Divide the batter into muffin cups and cook for 20-25 minutes for small muffins or 25-30 minutes for large ones.
And just because I need one, here is a process collage: