Vegan Banana and Cinnamon Muffins

Is still a slacker.  I don’t know where my mojo has been.  The entire house has been sick and passing it around for 2 weeks now.  The littlest monkey has it bad today.  Poor thing.  (I think she is milking it like her daddy does).  But on to the muffins.  I have been promising this recipe for a dew days now, so I must produce.

I swapped out the sweetener for Stevia, for my Stevia giveaway.  I am still testing out if it is really cup for cup, and so far, so good.  The original recipe had 300 calories per muffin, but cutting out that sugar has to drop it substantially.

This recipe comes from my New Skinny Bitch Cookbook, which has already become one of my favorites.  I will add this to the list for the cookbook giveaway that I am doing.  

(adapted from Skinny Bitch)

Preheat oven to 325 degrees.

1 1/2 cups almond milk or soy milk
2 tsp apple cider vinegar
Put the milk in  a small bowl.  Add the vinegar and set aside to let it curdle.

2 2/3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
In a large bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.

1/3 cup Earth Balance, room temperature
1 cup Stevia
1/4 cup vanilla soy yogurt (I used strawberry)
1 tsp vanilla extract
2 large bananas mashed
In a small bowl, beat Earth Balance and Stevia with electric mixer until fluffy.  Add yogurt, vanilla extract, and milk mixture.  Beat until mixes well.  Stir in bananas

1/3 cup chopped walnuts (or whatever nut you prefer)
1/4 cup brown sugar
1/2 tsp cinnamon
Mix together.

Pour mixture (2/3rds full) into muffin pans (makes 12, plus a few mini muffins).  If you don’t have muffin liners, just spray with some cooking spray.  Bake for 10 minutes.  Remove and sprinkle the nut mixture on top of each muffin (this is the BEST part, so don’t be cheap with it).  Return to oven and bake for 10-15 minutes.  Remove and let cool.