Banana Nut Muffins

This blog goes hand-in-hand with my recent Ener-G Egg Replacer Giveaway. It's a regular recipe made vegan with the help of this amazing product. They're extremely moist and full of flavor. I'm all about buying bananas just so I can bake with them. Keep this recipe in your back pocket if you happen to be one of the FIVE lucky winners of the giveaway.



2 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
4 overripe bananas
1 cup brown sugar
3/4 cup Earth Balance
3 tsp Ener-G Egg Replacer
4 tbsp water
1 tsp pure vanilla extract
1/2 cup walnuts, chopped

1. Preheat oven to 375° F. Lightly grease 2 muffin tins.

2. In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk (like my beautiful KitchenAid), whip the remaining bananas and sugar together for a good 3 minutes. Add the melted butter, Ener-G, water, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

3. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Try not to eat them all at once.

That's it! Easy, delicious, and vegan. :)