Banana Muffins

January 14, 2012

Yummy vegan recipe for those leftover bananas. For written recipes please visit http://www.theyumyumyogi.net

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Ingredients

Wet ingredients

  1. 3 ripe bananas
  2. 1/3 cup oil
  3. 1/3 cup agave nectar or honey
  4. 1/3 cup brown sugar

Dry ingredients

  1. 1 ½ cup all-purpose flour
  2. ¼ teaspoon ground nutmeg
  3. 1 teaspoon baking soda
  4. ½ teaspoon salt
  5. 1 teaspoon ground cinnamon
  6. ¼ cup all-purpose flour (if needed)
  7. ½ cup chopped almonds

Crumble topping ingredients

  1. 2 tablespoon flour
  2. ½ teaspoon cinnamon powder
  3. 2 tablespoon brown sugar
  4. 2 tablespoon oil
  5. ¼ cup sliced almonds

Directions

  1. Preheat oven to 375 degrees Fahrenheit
  2. Peel the bananas, cut into small pieces and place them in a large bowl
  3. Add oil, agave nectar or honey and brown sugar
  4. With a hand blender, blend all the above ingredients to a thick consistency
  5. Sieve the dry ingredients over the wet ingredient
  6. Mix well with a fork
  7. Lastly fold the almonds into the muffin batter
  8. Take an ice cream scoop and evenly distribute batter in 18 muffin cases
  9. In a small bowl, add all crumble topping ingredients and mix well
  10. Evenly distribute the crumble topping on the scooped muffin batter
  11. Bake for 18 to 20 minutes
  12. Insert a toothpick to check if cooked through
  13. Serve warm or cold
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