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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegan Banana Muffins Recipe

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This recipe for Vegan Banana Muffins is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C Flour
¾ C Brown Sugar
¾ C White Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 tsp Cinnamon
1 tsp Nutmeg
1 C Canola or Vegetable Oil
1 C Unsweetened Almond or Coconut Milk
5 Ripe Bananas (Mashed)

Optional: 1 C Chopped Walnuts or 1 C Frozen Raspberries (folded in gently)
Directions:
Directions:
1. Preheat oven to 350ºF
2. Mix dry ingredients together in a large bowl. Add remaining ingredients and mix until fully combined
3. Add cupcake liners to muffin pan. Spoon muffin batter to top of each liner
4. Bake @ 350 for 35-40 minutes (testing center with toothpick)

Makes approx. 16 large muffins.

 

 

 

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