There's something about bananas and walnuts that just makes a perfect sweetbread. This Banana Walnut Muffin recipe delivers it to your tastebuds thanks to the help of cinnamon, nutmeg a touch of vanilla extract. A slice of these vegan muffins topped with almond butter is a great thing.
½ cup non-dairy milk
1 teaspoon apple cider vinegar
2 ¼ cups whole wheat flour
1 ½ teaspoon non-aluminum baking powder
½ teaspoon baking soda
1 ¼ cups mashed over ripe bananas (about 3)
1 cup sugar
½ cup canola oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 ½ teaspoons vanilla extract
½ cup chopped walnuts
½ cup chocolate chips (optional)
Preheat oven to 325F (163C). In a medium bowl, whisk together non-dairy milk and apple cider vinegar. Let sit for 10 minutes so the non-dairy milk curdles.
In a large mixing bowl whisk together the whole wheat flour, baking powder and baking soda.
Mash enough bananas to make 1 ¼ cups and add this to a separate large mixing bowl. Whisk in the non-dairy milk and apple cider mixture, sugar, canola oil, cinnamon, nutmeg, salt and vanilla extract.
Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Due to the moisture variations of bananas, more water or flour may need to be added to achieve the desired dough thickness. Stir in the walnuts and chocolate chips if desired.
To Make Muffins
Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
To Make Bread
Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.
Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. Makes 6 to 8 muffins or 1 loaf of Vegan Banana Walnut Muffins/Bread.