Hearty, moist, and sweet within reason, these banana nut muffins are the perfect treat for when the crisp autumn air begins to nip at your heels. All you need is about 30 minutes, a ripe banana or two, and some confectionary panache to whip up a batch. Share 'em with others, or do as I do an eat 'em with some warm chai while draped in a fuzzy blanket.
½cuproughly chopped pecans,plus another tablespoon for topping the muffins
Instructions
Firstly, preheat the oven to 350°F, and lightly grease only 9 wells of 12-count muffin tin with cooking spray.
Then, sift together the flour, baking powder and soda, and salt in a large mixing bowl.
In another large bowl, whisk together the soy milk, mashed banana, brown sugar, olive oil, maple syrup, ground flaxseed, and vanilla extract until smooth.
When the oven is preheated, combine the whisked wet ingredients with the dry, and add the ½ cup chopped pecans, too. Fold everything together until no dry flour remains.
Fill the lightly greased cupcake wells about ¾ of the way full with the banana nut muffin batter. Bake the muffins for 24 - 27 minutes, or until firm to touch on top and a toothpick inserted comes out clean, without super moist batter stuck to it.
Let the muffins cool for 5 - 10 minutes before enjoying!