Vegan Banana Bread Muffins

These muffins are shaped like muffins, but have the texture of banana bread.

INGREDIENTS:

• 1 and 3/4 cups of Flour
• 2/3 cup Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Kosher Salt
• 2 large very ripe Bananas, mashed until just about smooth
• 1/4 cup Vegetable Oil
• 1/4 cup Almond Milk
• 2 Chia Eggs*
• OPTIONAL: 1/4 - 1/2 cup chopped nuts (for this iteration I used Pistachios, but I prefer Walnuts or Pecans)

* To make a Chia Egg, mix 3 Tablespoons of water with 1 Tablespoon of Chia seeds, and let it sit for about five minutes until it's goopy.

DIRECTIONS:

1. Preheat your oven to 350-degrees Fahrenheit.
2. In either the bowl of your stand mixer or some other big bowl, combine about half of the flour with all of the sugar, baking powder, baking soda, and salt - then mix to combine.
3. Add the mashed bananas, oil, and almond milk -- and after stirring to combine, use either the paddle attachment to your stand mixer or a hand held electric mixer to beat the batter for 2 minutes.
4. Add the chia eggs and the rest of the flour, and beat until blended.  Now stir in your nuts, if you're adding any.
5. Scoop the batter into a greased muffin pan, filling each cup about halfway.  (I like to use a #20 / 3 Tablespoon disher.)  You should get about 10 muffins (or 11 - 12 if you added nuts).
6. Bake for approximately 20 minutes, or until starting to brown and when a toothpick comes out clean.  Let them sit in the muffin pan for a couple of minutes after removing from the oven, to help them release from the sides -- then pop them out and enjoy.

This recipe is a modification of "Banana Bread" from the

Better Homes and Gardens Classic Red Plaid Cookbook.

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