By Sara Andrews
This simple muffin recipe is my go-to when I’m thinking about breakfast for the week or have some very ripe bananas handy. They taste great and it’s an easy recipe to alter: add different kinds of nuts, add chocolate chips, leave out the peanut butter – whatever you like. If I only have two ripe bananas it’s some very simple calculations to make a 2/3rd size batch which still makes about 9 muffins.
This recipe was adapted by me from the banana bread recipe in the Alternative Vegan by Dino Sarma Weierman.
Ingredients – Full Recipe Makes Approx. 12 Muffins
3 ripe bananas
3 tablespoons of peanut butter
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 teaspoon vinegar
1/2 cup water
3/4 cup sugar
1/2 cup coarsely chopped walnuts
2 cups flour
Preheat the oven to 350 F. Mash the bananas with the vinegar and water. Add the peanut butter, salt, baking soda, sugar, and nuts. Stir together to combine. Add the flour and stir to combine. Pour into greased muffin pan. Fill each tub about 4/5th full. Let the muffins bake for about 30 minutes. Let them cool for 15 minutes before removing muffins from the pan.