Ingredients

The following ingredients have 12 Servings
  • 2 cups All Purpose Flour ((250g))
  • 1/2 cup Light Brown Sugar ((100g))
  • 1/2 cup White Granulated Sugar ((100g))
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 cup Vegan Buttermilk
  • 1 1/3 cups Mashed Ripe Banana ((300g) about 3 Medium Ripe Bananas*)
  • 1/4 cup Coconut Oil ((60ml) Melted)
  • 2 Tablespoons Applesauce
  • 1 teaspoon Vanilla Extract
  • 1 cup Walnuts ((100g) Chopped, plus more to add on top)

Instruction

  • Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Set aside.
  • Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
  • Prepare the vegan buttermilk by adding 1/2 Tbsp of lemon juice to a measuring cup and then adding in soy milk up to the 1/2 cup (120ml) line. Let it curdle.
  • Add the vegan buttermilk, mashed banana, melted coconut oil, applesauce and vanilla extract to the mixing bowl and mix into a thick batter.
  • Add the chopped walnuts and stir in.
  • Divide the batter evenly between the muffin partitions and add some more chopped walnuts on top.
  • Place into the oven and bake for 22-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
  • Transfer the muffins to a wire cooling rack to cool and then enjoy!