3/4 c soy milk (I used a watered down homemade version with nutritionals consistent with Silk lite, no sugar added)
1/2 cup vegan sugar
1 Tablespoon lemon juice
2 flax eggs*
* prepare flax eggs (2 level Tablespoon of freshly ground flax seeds in bowl, slowly stir while adding 6 Tablespoon of water, then refrigerate for at least 15 minutes)
1 cup whole wheat pastry flour (I used Bob’s)
1 1/2 teaspoons baking powder (1/2 T)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 large banana, diced 1/4? pieces (add to flour)
2 Tablespoon Betty Lou’s Just Great Stuff Powdered Peanut butter
1 Tablespoon brown rice syrup (or agave, or maple syrup)
2 Tablespoon water (add more as needed to get a pancake batter consistency)
Preheat oven to 400 F
Prepare your muffin tins with paper liners (or lightly spray)
I used Freshware silicone petite 12 cavity pan, no spray or liners needed.
Mix wet bowl ingredients until combined using a whisk or fork
Mix dry bowl ingredients until well combined.
Pour wet bowl ingredients onto dry.
Fold very gently with spoon only until most of the flour is absorbed… don’t fold any more than 10-12 times… it will look like it needs to be mixed more, but don’t :)… the less you stir it the better end result.
Divide equally into 12 cavities (tins or silicone). These are not intended to be full size muffins, they will be small. See variations below for full sized muffins.
It is important that your oven be preheated.
Place in center of oven, and bake at 400 F for 13-15 minutes (my oven it’s 14 minutes exactly), remove, let cool for 10 minutes.
Combine Glaze ingredients in bowl until smooth, using fork, drizzle on top of still warm muffins… let cool completely before removing from silicone.
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