Easy, basic vegan muffins that make a great breakfast on the go.
Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with liners.
Sift flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Stir in walnuts and oats.
Combine bananas, sugar, almond milk, canola oil, vanilla extract, and vinegar in a separate bowl. Blend together until smooth. Add to the flour mixture. Stir until just combined.
Drop batter into the muffin cups, filling each completely full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 23 minutes. Transfer to a wire rack to cool.
Per Serving: 192 calories; protein 3.1g; carbohydrates 28.8g; fat 7.9g; sodium 158.7mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.