I always end up with a few bananas on my counter at risk for turning all brown and mushy which is the perfect time to use them for baking. Baking with bananas is a great way to add sweetness and flavor. You want to make sure that your bananas are nice and soft when using them to bake. The unripe ones wont do. These are favorites in my house. Especially right out of the oven smeared with a little cinnamon vegan butter.
Cook time: 30 minutes
Makes 6 muffins
1 banana ripe mashed banana
1 tsp of vanilla extract
1/2 cup of melted vegan butter (I use earth balance, the soy free version)
1/2 cup of light brown sugar packed
1/2 tsp of cinnamon
pinch of ground nutmeg (optional)
1/2 cup of plain non dairy milk (I use oat milk)
1-1/2 cup of self rising flour
1/2 cup of chopped pecans plus more for sprinkling on top
1/2 cup of oats
Preheat oven to 350*
Add the ripe banana to a large mixing bowl and use the back of a fork to mash it.
Now add in the melted vegan butter, sugar, cinnamon, nutmeg and vanilla and whisk or use a mixer and mix until everything is combined.
Now add stir in the oat milk. Expect some lumps.
Add in the oats, flour and pecans mix until everything is combined
Fill 6 cupcake liners to the top with the batter.
Bake on the middle oven rack for 15-20 minutes or until a toothpick comes out clean when inserted.