Page 155 - UMass2018_CookBook

Best Vegan Banana Muffins
McNally Family, North Andover, MA
“Megan and her brother Kevin have always loved muffins in the morning and to take for school lunch. These are a variation of their grandmother’s recipe. They are delicious, great to take on-the-go and healthy for all (no eggs, milk or nuts).” — Laura McNally
Preparation
1. Preheat oven to 325°F. Line 15 to 18 muf- fin cups with paper liners.
2. In a large bowl, stir together the sug-
ar, margarine and egg replacer. Add the bananas and stir to combine. In a medium bowl, stir together the flour, salt, baking soda, baking powder and nutmeg, then add to the sugar mixture and stir to combine. Do not overmix.
3. Spoon the batter into the prepared muffin cups.
4. Bake until a toothpick inserted into the center of a muffin comes out clean, 16 to 22 minutes, depending on the size of your muffins.
5. Let cool in the pan for 10 minutes, then transfer the muffins from the pan to a wire rack to cool completely.
Ingredients
Makes 15 to 18 muffins
3⁄4 cup granulated sugar
1⁄2 cup dairy-free margarine spread, at room temperature
Egg replacer equal to 2 large eggs, such as Bob’s Red Mill
3 bananas, peeled and mashed (slightly overripe are best)
2 cups all-purpose flour (gluten-free flour if needed)
1⁄2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder 1⁄2 teaspoon ground nutmeg
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