Makes 18 muffins
Sweet, ripe bananas replace the eggs, and yummy maple syrup substitutes for processed sugar in these moist and delectable “anytime” muffins!
2 ¾ cups (firmly packed) freshly ground, gluten-free oat flour (see note)
2 ½ teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 ¾ cups peeled and thinly sliced ripe bananas
2/3 cup Anderson’s Pure Maple Syrup
½ cup unsweetened dairy-free milk
1/3 cup extra-virgin olive oil
1 cup chopped walnuts
Preheat the oven to 375° F. Line a 12-cup standard muffin tin and 6-cup standard muffin tin with paper liners.
Put the flour, baking powder, cinnamon, and salt into a large bowl and stir with a dry whisk to combine.
Put the bananas and maple syrup into a medium-sized bowl and mash into a very chunky purée using a potato masher or large fork, making certain that small chunks of banana are still visible.
Make a well in the center of the dry ingredients and add the banana/maple mixture, dairy-free milk, and olive oil and stir with a large spoon until thoroughly combined. Fold in the walnuts.
Mound about 3 tablespoons of the mixture into the prepared muffin cups, using a cookie scoop or spoon. Bake for 25 to 28 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Put the muffin tin on a wire rack and let cool at least 20 minutes before serving. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.
Chef’s note: To make 2¾ cups firmly packed oat flour, put 3 to 3 1/4 cups gluten-free, quick cooking (or old-fashioned) rolled oats into a blender (or food processor) and process into coarse flour.
Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.