- 1 cup vegan sugar
- 3 bananas
- 1/2 cup Earth Balance vegan margarine
- egg replacer for 3 eggs (I used Energy egg replacer)
- 2 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon water or juice
- vegan sugar for sprinkling
For some reason I always seem to buy more bananas than I can eat before they go really soft. This recipe is a great way to use bananas that have kind of lost their raw eating appeal.
Put bananas in a bowl and mash, mash, mash. This works best, obviously, if they are really ripe. Add vegan sugar, Earth Balance, egg replacer and water/juice. Mix well. Add dry ingredients and mix just to combine.
Pour into greased muffin cups, sprinkle with vegan sugar and bake at 350 for 10-15 minutes.
Also, you can freeze this batter.