Banana Nut Muffins are nutty on the outside, moist on the inside, and delicious!
2 teaspoons Ener-G egg replacer Preheat oven to 350° Lightly butter two muffin tins, or use cupcake liners. Whisk the Ener-G and water in a small bowl until thoroughly combined, thick, and set aside. Add the non-dairy milk, vinegar, and baking soda to a separate medium-sized bowl. Stir to combine and set aside. Cream the sugar and Earth Balance butter in a large mixing bowl. Add the Ener-G mixture and mix well. Add the vanilla. In a separate bowl, sift together the flour and salt. Next, stir in the flour/salt mixture alternating with the milk mixture. Finally, stir in the bananas and 1/2 cup of the pecans. Spoon the batter into the muffin tin filling each one 2/3 full. Give the muffin tin a tap on the counter to release bubbles, then divide the remaining 1/2 cup of pecans over each muffin. Bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Cool for a few minutes before removing the muffins from the tin. Serve warm or at room temperature.
3 tablespoons water
3 tablespoons non-dairy milk
1 tablespoon white distilled vinegar
1 teaspoons baking soda
1 1/2 cups sugar
1/2 cup (1 stick) Earth Balance Butter, softened
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 cup mashed banana, very ripe
1 cup of chopped pecans,
