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“My own variation on Banana-Buttermilk Muffins - I substituted a few things to make it vegan.”
READY IN:
20mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees.
  2. In a large bowl, mix the flour, sugar, baking powder, flaxseed, and baking soda.
  3. In a seperate medium bowl, whisk together the water, banana, soymilk, applesauce, and vanilla.
  4. Pour the wet mixture over the dry, stirring until just combined.
  5. Spoon the batter into the cups of a non-stick muffin tin, filling a little more than 3/4 full.
  6. Sprinkle the tops evenly with the pecans, gently pressing them into the batter to make sure they stick.
  7. Bake until lightly brown on the sides - about 15 minutes.
  8. Allow to cool in the muffin tin on a wire rack for 15 minutes.
  9. Remove the muffins from the tin and let cool completely on the wire rack.

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