Rainbow Blossom's Vegan Banana Muffins
Rainbow Blossom's Vegan Banana Muffins recipe
Yield
12 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
and rice flour |
|
| ½ | cup |
soy flour
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ⅓ | cup |
almonds
chopped finely |
*
|
| 2 | tablespoons |
canola oil
|
|
| 1 | cup |
soy milk
|
|
| 1 ⅔ | cups |
bananas
ripe, mashed |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
liquid egg substitute
|
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
and rice flour |
|
| 118 | ml |
soy flour
|
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 79 | ml |
almonds
chopped finely |
*
|
| 3E+1 | ml |
canola oil
|
|
| 237 | ml |
soy milk
|
|
| 394 | ml |
bananas
ripe, mashed |
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
liquid egg substitute
|
|
| 59 | ml |
water
|
|
Directions
Put cornmeal, rice and soy flours, salt, baking powder, baking soda, cinnamon and almonds in a large bowl.
Toss to combine.
In a separate bowl, combine oil, soy milk, mashed banana and vanilla.
Whisk egg replacer with water.
Stir into oil mixture.
Pour wet ingredients into dry ingredients.
Stir quickly and gently until just blended.
Divide batter equally into lightly greased muffin tins.
Bake at 375℉ (190℃). for 25 to 30 minutes.
