Banana bread muffins

Banana Bread muffins

 

 

2 cups of all-purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 cup white granulated sugar

3/4 cup earth balance soy free dairy free butter substitute, melted and cooled

2 egg equivalent Ener G egg replacer (3 tsp powder whisked in small bowl with 4 tbsp water)

1 tsp vanilla extract

 

Preheat oven to 350 degrees.   Preline two muffin pans for 22 muffins.

 

In a large bowl combine flour, baking soda and salt then set aside.

 

Mash 4 bananas in a small bowl,  dump into standing kitchen mixer. Add in sugar and whip until frothy (3mins). Add in vanilla.

Melt butter substitute in microwave 45 seconds then let cool.

In a small bowl wisk egg replacer with water until fully mixed then add to mixer followed by adding the melted cooled butter substitute to mixer. Mix on medium.

then add your dry ingredient bowl to your mixer and mix just until incorporated.

Scoop into muffin pans. Bake at 350 degrees for 15 mins or until toothpick comes out clean.

Apple Cinnamon muffins

Apple Cinnamon Muffins

3/4 cup white sugar
2/3 cup Earth Balance non-dairy, non-soy butter substitute
3/4 cups brown sugar
3 Tsp baking powder
2 Tsp ground cinnamon
1/2 cup no sugar added applesauce
3 cups of all-purpose flour
1 cup Rice milk
2 cups finely chopped tart apples

Preheat oven for 375 degrees. Cream the sugars with the butter substitute first. Then add the applesauce and blend well. Then add the baking powder, cinnamon, flour, and the rice milk and mix up well. Lastly, fold in the chopped apples. Scoop evenly into a pre lined cupcake pan. Will make about 20 muffins. Bake for approximately 18-21 mins until a toothpick comes out clean. Let cool for 5 minutes before serving. Enjoy!!!

Blueberry muffins

Blueberry Muffins

1/2 cup Earth Balance non-dairy, non-soy butter substitute
1 cup white sugar
1/2 cup no sugar added applesauce
1 Tsp Vanilla
2 Tsp Baking Powder
1/2 Tsp Salt
2 1/2 cups fresh preferably organic blueberries
2 cups all-purpose flour
1/2 cup Rice Milk
1 Tsp white sugar for dusting the tops

Preheat oven at 375 degrees. Cream butter substitute and sugar in a large bowl. Next add the applesauce and blend well. Then add the vanilla, baking powder, salt and blend well. Then add the flour and mix well. Fold in the pre-washed fresh blueberries. Using a cupcake/muffin scooper scoop even mounds into pre-lined cupcake/muffin pan. This recipe will fill approximately 15 cupcake/muffin liners. Sprinkle the tops of the muffins with the Tsp of sugar, you wont use all of it. Bake in oven at 375 degrees for 20-25 mins. Check with a toothpick when done. The toothpick will come out clean when they are ready. Let cool completely before serving. Enjoy!!!