Vegan Banana Nut Muffins

I am not becoming a vegan; however, when one is missing some staples due to her incessant need to get to the grocery store and is craving Banana Nut Muffins there is only one thing to do.  Go vegan! 🙂

Vegan Banana Nut Muffins

Servings: 12 muffins

Wet Ingredients:

3 ripe bananas, mashed (defrosted from frozen)

1/4 c canola oil

1/8 tsp almond extract

1/4 c brown sugar

1/4 c turbinado sugar

Dry Ingredients:

1 c whole wheat flour

1/2 c all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 c salted mixed nuts, crushed

Directions: Preheat oven to 350*.  Grease muffin pans with nonstick spray or use paper cups in pans.  Mix all wet ingredients until well combined and bananas are mashed thoroughly.  In a separate bowl, mix all dry ingredients.  Combine all ingredients together and mix.  Use ice cream scoop to add mixture to muffin tins.  Bake in oven for 20-25 minutes or until toothpick inserted comes out clean.

Nutritional Information (courtesy of 411fit): Calories: 164 Carbs: 22.4 g Fat: 6.4 g Protein: 2.7 g Sodium: 85.2 mg

These muffins are tasty and sweet, but not overly sweetened.  Much of the fat is heart healthy, “good for you” fats.  If making this recipe for one with nut allergies, you can substitute rolled oats in place of the nuts for a nutty-like texture, but you should also add a pinch of salt if doing that.  No added salt was needed in the recipe used above because the nuts used were pre-salted.  These muffins received the hubby-stamp-of-approval! :0)

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