Banana Flaxseed Muffins – bread – Hope you will like this one also, it is one of the best bread. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Eat the rainbow! Fruits and vegetables all contain different nutrients. A simple way to remember to eat a range of vitamins and minerals is to vary the colors of the vegetables you eat. Of course, greens are always good, but try eating a rainbow of tomatoes, yellow squash and purple cabbage!
Ingredients (use vegan versions):
- 1/2 cup (86 g) flaxseed
- 3/4 cup (102 g) all-purpose flou
- 1/2 cup (100 g) vegan suga
- 2 teaspoon Rumford baking powder (no aluminum) **
- 1 tablespoon lecithin granules
- 1/4 teaspoon salt
- 1/2 cup (60 g) English walnut pieces, chopped
- 5/8 cup (153 g) vegan soymilk, unsweetened
- 1 teaspoon vanilla extract
- 1 cup (225 g) mashed ripe bananas
Directions:
1) Grind the flaxseeds.
2) Premix the dry ingredients.
3) Premix the wet ingredients.
4) Quickly, mix the wet with the dry
ingredients. Use only enough strokes to
wet the batter (12..18).
5) Quickly, spoon batter into muffin cups.
6) Bake muffins at 350°F for 30 minutes
(preheated oven).
** It”s important to use Rumford o
other calcium phosphate baking powde
(especially when using non calcium
fortified soymilk). The high calcium
content of the baking powder assists in
forming the muffins supporting structure.
Serves: 6 large muffins
Preparation time: 50 minutes including baking time
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