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.