Vegan Maple Banana Nut Muffins

After eating a stack of banana pancakes covered in maple syrup one day I decided that I really love the flavor of bananas and maple syrup. Since there are always leftover bananas in our house, I'm constantly making banana muffins. Why not add some maple flavor to the regular banana muffins for a little change? I tried it and my family loved it.

You can find maple flavoring at nearly any grocery store in the same section as vanilla extract.

Yields approximately 12 regular sized muffins.

Ingredients:

1/3 cup vegan margarine, softened (I use Earth Balance)

1/2 cup sugar

1 ½ cups unbleached all-purpose flour

½ cup whole wheat flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

3 Tablespoons flax seeds (optional)

2 medium ripe bananas, mashed

½ cup of soy milk (I use Silk)

1 teaspoon vanilla extract

2 teaspoons maple flavoring

½ cup chopped pecans (or any nut of your choice)

Directions:

Preheat oven to 350 degrees.

Cream the margarine and sugar. Vegan margarine typically does not "cream" well but in this recipe that is OK, just mix the best you can.

Add in the all-purpose flour, wheat flour, baking powder, and baking soda. Mix well. The consistency will be a bit crumbly, like slightly wet sand.

Add in the remaining ingredients and mix well.

Line muffin pan with paper liner or spray with oil for easy removal. Fill each muffin cup about 2/3 full. Bake for 20-25 minutes or until inserted toothpick comes out clean. The muffins should be a golden brown color and spring back when you touch the tops.

Enjoy your tasty muffins and a wonderful smelling kitchen!