Thursday, February 27, 2014

vegan banana nut muffins

I often buy bananas with good intentions but sometimes they start to turn before I can eat them all. Instead of throwing them away when they get a little brown, I turn them into banana bread. In fact, when they start to go, I let them go all the way (think almost black and squishy to the touch, but not moldy). They may look disgusting, but overripe bananas have the most flavor and create the best bread.

Vegan Banana Nut Muffins

  2 cups all- purpose flour
  1 1/2 teaspoons baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  1/2 teaspoon cinnamon
  1/2 teaspoon nutmeg
  1/4 teaspoon ground ginger
  1/2 cup shortening
  3/4 cup brown sugar
  1 cup bananas, mashed (2-3 bananas)
  1/4 cup water
  2 teaspoons vanilla
  1/2 cup nuts, chopped

Preheat oven to 350ยบ F. In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices. In a large, separate bowl, cream together shortening and sugar until smooth. Mix in mashed bananas, water, and vanilla. Stir in flour mixture until just incorporated. Fold in nuts. Pour into lined muffin tins and bake for 30-35 minutes or until toothpick inserted comes out clean.

Recipe, photos, and text by Tamsen Anderson

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