These jumbo vegan muffins belong in a coffee shop bakery case - instead I’m bringing them to your home. They are bursting with banana flavor, perfectly sweet and moist, and have wholesome ingredients like
Preheat oven to 375 degrees F and lightly butter two small ramekins with non-dairy butter (adjust number of ramekins if altering batch size). Prepare flax egg and set aside.
In a large bowl, mash the banana, leaving some texture.
Add brown sugar, baking soda, salt and whisk for one minute.
Stir in flax egg, vanilla, melted butter and stir.
Add flour and stir with a spoon or spatula until just combined.
Divide batter evenly into the ramekins - about 1/2 to 3/4 full - and generously top with walnuts.
Bake for 25-30 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from ramekins and serve warm. Additional butter isn’t necessary - these are very moist and quite perfect as is.
*Adapted from Tyler Florence *Nutrition information is a rough estimate.