Sometimes it is hard to tell if an individually-sized baked good in a little wrapper is technically a "cupcake" or a "muffin." I usually go by the sugar content and whether the treat has frosting/icing. So I would generally put these suckers in the "muffin" category because they are not adorned with frosting.... except for the fact that they are pretty sweet. Either way, they are great and a huge hit when I bring a batch to work. Easy, too.
Easy Banana Nut Muffins
Ingredients:
-3 cups all-purpose flour
-2 cups sugar
-2 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1/2 pound unsalted vegan butter/margarine, melted and cooled
-2 egg replacers, prepared (either ground flax seed mixed with water, or egg replacer powder and water)
-3/4 cup soy milk
-2 tsp pure vanilla extract
-1 cup mashed ripe bananas (2-3 bananas)
-1 cup medium-diced ripe bananas (1 banana) (optional)
-1 cup small-diced walnuts or pecans
-1 cup granola
-1 cup sweetened shredded coconut (optional)
-1/2 cup dark chocolate chips (optional)
Method:
Preheat the oven to 350 degrees F.
Line 24 large muffin cups with paper liners. Mix the flour, sugar, baking powder, baking soda and salt together. Add the melted butter and blend with electric mixer. Combine the egg replacers, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture and mix with wooden spoon. Scrape the bowl and blend well. Don't over-mix.
Fold the diced bananas, walnuts, granola, chocolate chips and coconut into the batter. Spoon the batter into the paper liners, filling each one near the top. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan and serve.
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