ANOTHER banana recipe...Thanks Bountiful Baskets. These muffins are so tasty. This recipe makes about 18 muffins at about 125 calories a piece.
Ingredients:
1 cup flour
3/4 cup Light Brown Sugar (I used the Splenda blend)
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Mashed Bananas (about 2 medium size)
1/3 cup Peanut Butter
1/2 cup Soy Milk (I used Silk Pumpkin Spice)
1 teaspoon Apple Cider Vinegar
1 teaspoon Vanilla Extract
2 tablespoons Water
3/4 cup Vegan Chocolate Chips
Ingredients:
1 cup flour
3/4 cup Light Brown Sugar (I used the Splenda blend)
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Mashed Bananas (about 2 medium size)
1/3 cup Peanut Butter
1/2 cup Soy Milk (I used Silk Pumpkin Spice)
1 teaspoon Apple Cider Vinegar
1 teaspoon Vanilla Extract
2 tablespoons Water
3/4 cup Vegan Chocolate Chips
- Preheat oven to 350F
- In a small bowl stir together the milk and vinegar; set aside. The mixture will curdle in about 5 minutes.
- In a large bowl combine together the flour, sugar, baking powder, baking soda and salt.
- In another bowl mix together the mashed bananas, peanut butter, curdled milk mixture and vanilla.
- Pour the wet ingredients over the flour mixture and combine together. Add water as needed to get the right batter consistency. I added about 2 tablespoons of water because the batter was a bit thick.
- Stir in the chocolate chips.
- Pour the batter into muffin tin and bake for about 20-30 minutes or until a toothpick inserted in the middle of the bread comes out clean.

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