I‘ve been in the process of cleaning out my cupboards and freezer in preparation for our big move in January so I had some ingredients I had to base a recipe around or throw them out (ei. frozen ripe bananas and wheat bran). It’s been a long time since I’ve made muffins, and they are one of the only baked goods I have not yet imposed my vegan experiments on. These muffins are full of bananas, and walnuts, I found the original recipe somewhere online (can’t remember) but have changed it quite a bit to make it Vegan and use what I had on hand.

What you need:

1/2 cup Vegan margarine

1/2 cup brown sugar

4 ripe bananas mashed

1 tsp vanilla extract

2 TBL ground flax + 6 TBL cold water (to make egg substitute)

1 1/2 cup all purpose flour

1/2 cup wheat bran

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 cup chopped walnuts (you can do half walnuts half raisins if you like)

The Process:

For this recipe I used my a Kitchenaid Stand mixer but you can just as easily use a mixing bowl.

1. Preheat the oven to 375 degrees Fahrenheit, and grease a muffin tin then line with muffin papers.
2. In your mixer or bowl cream together margarine and brown sugar until well combined. Add in your mashed bananas, vanilla, and egg substitute; mix well.
3. In a separate bowl whisk together all your dry ingredients minus the walnuts, then mix the dry ingredients into the premixed wet ingredients until just combined.
4. Fold in your walnuts and divide batter into your muffin tins filling just to the top edge of the tin.
5. Bake for 20-25 minutes or until a toothpick inserted in the muffins comes out clean.
6. Transfer tins to a cooling rack and allow to cool in tins for 5 minutes, now remove the muffins from the tins carefully and place on rack, let cool completely before serving.

That’s it. Enjoy.