My child care kids made these muffins this morning and then they devoured them. Fun to cook with kids!!
I use all whole-wheat flour but you can use a blend. If you use whole-wheat, keep in mind that it is a little dry fresh out of the oven. Let the muffins cool and cover them for a few hours (or cook the night before) for your whole-wheat to moisten up.
I also use ground flax as my egg substitute in this recipe. Put the ground flax in the water and let it sit while you measure the other ingredients. Then add it to the wet bowl. You could use other egg substitutes, but I like the addition of flax to these for health purposes.
EASY VEGAN BANANA BREAD MUFFINS
3 c. whole-wheat flour (or a blend of whole-wheat and white)
2 t. baking powder
2 t. baking soda
1/2 t. salt
2 T. ground flax stirred into 6 T. water
1 1/2 c. sugar
4-5 banana, slightly mashed (we like banana chunks in the muffins)
2/3 c. oil (or do half oil and half applesauce to cut the fat)
Preheat oven to 350 degrees F.
Mix dry ingredients in one bowl and wet ingredients in another. Combine together just until moistened. Bake in muffin pans using papers or non-stick spray.
Cook large muffins about 25 minutes or until toothpick inserted in middle comes out clean.
Cook mini muffins about 12 minutes or until toothpick inserted in middle comes out clean.