Banana Nut Muffins are nutty on the outside, moist on the inside, and delicious!
2 teaspoons Ener-G
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
1/2 cup chopped pecans, plus 1/2 more for tops
Preheat oven to 350°
Lightly butter 2 muffin tins, or use cupcake liners.
In a small bowl, whisk the Ener-G and water until thoroughly combined, thick, and set aside. In a separate medium-sized bowl, add the non-dairy milk, vinegar, and baking soda. Stir to combine and set aside.
In a large mixing bowl, cream together the sugar and Earth Balance butter. 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 alternately with the milk mixture. Finally, stir in the bananas and 1/2 cup of pecans.
Spoon the batter into the muffin tin filling them 2/3 full. Give the tin a rap on the counter to release any bubbles. 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.
Let cool for a few minutes before removing the muffins from the muffin tin. Serve warm or at room temperature.