Banana Nut Muffins
Moist and fluffy coffeehouse-style banana nut muffins made specifically for two. These jumbo bakes are bursting with rich banana flavor, wholesome whole-wheat pastry flour, and crunchy walnuts, making them a perfect plant-based breakfast treat.
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease two small ramekins with a bit of plant based butter (1 heaping). Prepare flax egg (1 heaping) and set aside.
- 2
In a large mixing bowl, thoroughly mash banana (1 heaping), leaving a few small bits for texture.
- 3
Add brown sugar (3 tbsp), baking soda (0.5 tsp), and salt (1 pinch). Whisk the mixture for 1 minute.
- 4
Stir in the prepared flax egg, vanilla extract (0.5 tsp), and the remaining melted plant butter.
- 5
Add whole wheat flour pastry (0.5 cup) and stir with a spatula until just combined. Do not overmix.
- 6
Divide the batter between the ramekins until 3/4 full. Top generously with walnuts (4 tbsp).
- 7
Bake for 25-30 minutes until golden brown and a toothpick comes out clean. Cool for 5 minutes before removing from ramekins.
Nutrition Facts
Per portion