Banana Nut Muffins for Days
My grandmother and I used to make banana nut bread together on the weekends. We made loafs of bread that we’d cut into thick slices while still warm from the oven and slather with creamy butter and a small sprinkling of salt. And, on most days, we would very likely have a second slice as well.
For this recipe, I’ve substituted a few of the original ingredients for vegan alternatives as well as ditched the loaf pan in favor of a muffin tin. Easy breakfast grab-and-go achievement unlocked!
2 cups bread flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
6 Tbs softened butter
1 egg worth of egg replacer
2 medium bananas; very ripe
3 Tbs half and half (I prefer the Ripple brand) or vegan milk fo that’s what you have on hand
1/2 cup chopped nuts of choice
Sift together the dry ingredients. Then, cream together the butter and sugar and add in the banana and remaining wet ingredients.
Once the wet ingredients are combined add them to the dry and combine well.
Dump in your nuts of choice and mix together.
You’re now read to drop the mixture into a greased muffin tin and bake away! You’ll want to add about 1/3 cup of mix to each depression in a 12-muffin tin.
In the oven they go!
Bake at 350 degrees for 40 minutes. Check them with with toothpick to be sure they are cooked all the way through then remove to a cooling rack.
Oh so golden and delicious :-) Slather with butter and enjoy!