TIP: Set the hot muffin tin on a wet dishtowel for five minutes to loosen the muffins. Then, I like to gently lift the muffins and set them on their sides, still in the tin, to continue to cool.
Banana Walnut Muffins
Ingredients
- 1 3/4 cups whole wheat flour or sprouted wheat flour
- 1 cup quinoa flour
- 3/4 cup (heaping) evaporated sugar cane juice (a solid) or granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 3/4 teaspoon sea salt
- 2 egg replacers
- 5 medium very ripe bananas (about 2 cups mashed)
- 1/2 cup Almond milk
- 1/2 cup applesauce
- 3 tablespoons vegan sour cream
- 2 teaspoons vanilla extract
- 1 cup walnuts, coarsely chopped
Instructions
- Lightly grease muffin tins or add muffin liners.
- Mix all dry ingredients together in a bowl.
- Mash bananas on a flat plate with a large fork. Let sit for a few minutes, then add to the flour mixture. Add rest of wet ingredients and stir just until everything is combined. Do not overmix batter.
- Pour a 1/4 cup measure into the muffin tins until just 3/4 filled. Do not fill to the top as they will rise.
- Bake 375 about 20 minutes or until done (insert a cake tester or a toothpick and if it emerges clean, they are done).