I am so excited about this recipe! My husband asked me to make him banana bread the other day and since I am on this Vegan kick I couldn’t have any of it and I really wanted a piece! So I decided to break out one of my vegan cook books, Skinny Bitch, Ultimate Everyday Cookbook by Kim Barnouin. I was looking through and came across a banana walnut muffin that look delicious! I had most of the ingredients already so I figured I would give it a try. This is a great cookbook with a variety of different recipes ranging from breakfast to sweet treats, I would deff check it out if you are interested!
I however did want to make some substitutions to save on the calorie count. Her recipe will make each muffin about 300 calories depending on the brands of ingredients. Mine came out to around 115 each for 15 muffins! Simple things that I always sub are butter or oils with unsweetened applesauce, sugar for Truvia, and I completely omitted the soy yogurt it called for. I have to admit I wasn’t sure how the texture would turn out but surprisingly they were so good, my husband and daughter loved them!
1.5c Unsweetened Sugar Free Vanilla Almond Milk
2t Apple Cider Vinegar
2 & 2/3c Unbleached All-Purpose Flour
1.5t Baking Powder
1/2t Baking Soda
2t Ground Cinnamon (or to taste)
1/3c Unsweetened Apple Sauce
5T Truvia Baking Blend
1t Vanilla Extract
2 Large Ripe Bananas
1t Cinnamon (or to taste)
1/3c Chopped Walnuts
1T Splenda Brown Sugar
*Preheat oven to 325 degrees F, in a small bowl mix together the almond milk and vinegar and let sit for a couple of minutes until you start to see the texture change. Next Combine all dry ingredients in a large mixing bowl. Mash up the bananas and then combine all of the wet ingredients and stir well. Next step is to combine all of the wet with the dry and stir until well combined. Scoop into a bread loaf pan or muffin tins and then start your crumb topping. In a small bowl combine your cinnamon, brown sugar, and crushed walnuts. Stir mixture together and top each muffin with desired amount. Pop them into the oven for about 20 minutes or until a toothpick comes out clean.
I think that these turned out really good, the texture is not very crumbly like a traditional corn muffin, but they are moist and have a great flavor. I have been eating two of them for breakfast, or they are even great for dessert! I hope that you try them out!