Vegan Banana Nut Muffins
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.
Ingrédients
- 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.