Vegan Banana Nut Muffins

16 muffins

1/2 cup WestSoy unsweetened soy milk

1 tbsp apple cider vinegar

1/4 cup water

1 tbsp Ener-G egg replacer or 1 tsp Vegg baking mix

3/4 cup granulated sugar

2/3 cup mashed ripe banana (2 medium bananas)

1/4 cup canola oil

1/2 teaspoon vanilla extract

1/4 teaspoon banana extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/4 cup chopped walnuts

In a measuring cup whisk together soy milk and vinegar. In a separate measuring cup whisk together water and Vegg baking mix.

In a large bowl, mix together the sugar, mashed banana, oil, vanilla, banana extract, soy milk mixture, and Vegg baking mix mixture.

In a separate bowl sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix well with an electric mixer.

Line a muffin pan with baking cups and fill halfway with batter.

Sprinkle of about 1/2 tablespoon of chopped walnuts over the top of each cup of batter.

Bake the muffins for 20 minutes at 325 degrees F. 

Altered from https://topsecretrecipes.com/otis-spunkmeyer-banana-nut-muffins-reduced-fat-copycat-recipe.html

https://www.otisspunkmeyer.com/fundraising/banana-nut-muffin

32 muffins

1 cup WestSoy unsweetened soy milk

2 tbsp apple cider vinegar

1/2 cup water

2 tbsp Ener-G Egg Replacer or 2 tsp Vegg baking mix

1 1/2 cups granulated sugar

1 1/3 cup mashed ripe banana (4 medium bananas)

1/2 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon banana extract

4 cups all-purpose flour

4 teaspoons baking powder

2 tsp baking soda

1 1/2 tsp salt

1/2 cup chopped walnuts

For banana nut bread: 

Grease two pyrex bread loaf pans with canola oil

Divide batter evenly between pans and top with chopped walnuts

Bake at 350 degrees F for 60 minutes

Cool for one hour before slicing