Banana Cinnamon Muffins

Banans and cinnamon complement each other in this home made vegan muffin. I love to have these handy for breakfast. With some nuts, fruit, and coffee I am set for the morning.

Banana Cinnamon Muffins

Ingredients:

1/4 cup soy milk
1 tsp vinegar (apple cider works well, or you can use regular white vinegar)

2 ripe bananas, mashed

1/3 cup natural sugar
1/3 cup vegan brown sugar
1/3 cup vegetable oil

1 2/3 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Directions:

Preheat your oven to 375 degrees.  Spray a muffin pan with non-stick cooking spray.

Combine the soy milk and the vinegar in a measuring cup and set aside to let curdle.

Mash the bananas in a small bowl.

In a large mixing bowl combine the sugars, vegetable oil, and vanilla. To that add the soured soy milk and the mashed bananas and stir again to combine.

Then add the dry ingredients which are the flour, soda, salt and cinnamon. Mix until it is just combined. Pour the batter into the prepared muffin pan and sprinkle the tops with t tsp sugar, then add a sprinkle of cinnamon to each as well. Bake in the preheated oven for 18 minutes, let cool and enjoy.

Nutrition Facts

Serving Size 59 g

Amount Per Serving

Calories 175 Calories from Fat 57

% Daily Value*

Total Fat 6.4g 10%

Saturated Fat 1.2g 6%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 205mg 9%

Potassium 101mg 3%

Total Carbohydrates 28.0g 9%

Dietary Fiber 1.1g 4%

Sugars 12.5g

Protein 2.2g

Vitamin A 0% • Vitamin C 3% Calcium 1% • Iron 5%

Nutrition Grade B-

* Based on a 2000 calorie diet