Ingredients:
- 1/2 cup Earth Balance or vegan butter
- 1/2 brown rice syrup
- 1 teaspoon black strap molasses (optional-I like it for the health benefits)
- 2 tablespoons ground flax seeds
- 6 tablespoons water*
- flax seed and water to replace to eggs
- 2 cups whole wheat flour
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3 bananas, well mashed
- 1 teaspoon vanilla
Instructions:
- Preheat oven to 325F.
- In small bowl, combine flax seeds and water. Mix and let sit. In medium sized bowl, combine butter, brown rice syrup and molasses.
- In large bowl, combine flour, salt, baking soda and baking powder.
- Add flax seed mixture to butter mixture and combine.
- Add wet ingredients to dry, stirring until just combined. Add in bananas and vanilla and stir again until just combined. Do not over mix.
- Line mini muffin tin with paper liners or spray with non-stick spray. Spoon in batter 2/3 full. Bake for about 12-15 minutes or until toothpick inserted in center comes out clean.
- If you’re making loaves, bake for 40 minutes.
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