Vegan Banana Nut Muffins

Name: Vegan Banana Nut Muffins
Total time: 35 min
Yield: 2 personnes
Ingredients: 1/2 cup whole-wheat pastry flour; 1/2 tsp baking soda; 1 pinch salt; 1 very ripe banana; 3 Tbsp brown sugar; 1 Tbsp vegan butter, melted; 1 small flax egg; 1/2 tsp vanilla extract; 4 Tbsp whole walnuts

These jumbo-sized muffins offer the dense, moist crumb of a bakery-style treat. Perfectly sweetened and naturally banana-forward, they are portioned specifically for two.

35 min

2 pers

190°C

oven

Brunch

vegan

healthy

banana

Minimalist Baker

Ingrédients

2 pers

1/2 cup whole-wheat pastry flour
1/2 tsp baking soda
1 pinch salt
1 banana · very ripe
3 tbsp brown sugar
1 tbsp vegan butter · melted
1 flax egg · small
1/2 tsp vanilla extract
4 tbsp whole walnuts

Préparation

1
Preheat the oven to 190°C and lightly grease two small ramekins with vegan butter. Prepare the flax egg and set it aside to thicken.
2
In a large bowl, mash the banana, ensuring some texture remains.
3
Incorporate the brown sugar, baking soda, and salt, whisking the mixture for one minute.
4
Stir in the prepared flax egg, vanilla extract, and melted vegan butter until combined.
5
Fold in the flour using a spoon or spatula, stirring only until the dry ingredients are just incorporated.
6
Divide the batter evenly between the two ramekins, filling them about 1/2 to 3/4 full, and garnish the tops generously with walnuts.
7
Bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center emerges clean. Allow the muffins to cool briefly before removing them from the ramekins to serve.