Vegan Banana Nut Muffins

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 105.7

Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 177.6 mg
Total Carbs: 17.6 g
Dietary Fiber: 2.3 g
Protein: 2.4 g

View full nutritional breakdown of Vegan Banana Nut Muffins calories by ingredient

Introduction

Low Sodium Low Sodium

Minutes to Cook: 20

Number of Servings: 12

Ingredients

I cup whole wheat flour (or half oat flour)

1 Tablespoon baking powder

1/2 teaspoon baking soda

1 cup mashed, ripe, bananas

1 Tablespoon ground flax

(3 Tablespoons Original Unsweetened Vanilla Milk)

1/2 teaspoon vanilla extract

1/4 cup unsweetened applesauce

1/2 cup chopped English walnuts

Tips

Freeze ripe bananas for baking and smoothies...cut into chunks, peeled and left whole, or mashed.

I make in one bowl...Adding the dry ingredients on top of moist and mixing some before stirring all together.

Directions

Preheat oven to 350 degrees F. Grease muffin pan or line with paper liners.

In small dish combine flax and almond milk and let stand a few minutes.

Combine banana, sugar, flax ( combined with almond milk), vanilla extract, and applesauce. Blend until well mixed. Stir in dry mixture to banana mixture. Blend well. Stir in chopped walnuts.

Spoon batter into prepared muffin cups. Bake 15-20 minutes until done. Cool on wire rack.

Serving Size: makes 12 muffins