Ingredients:

  • 1/2 cup (86 g) flaxseed
  • 3/4 cup (102 g) all-purpose flour
  • 1/2 cup (100 g) vegan sugar
  • 2 teaspoon Rumford baking powder (no aluminum) **
  • 1 tablespoon lecithin granules
  • 1/4 teaspoon salt
  • 1/2 cup (60 g) English walnut pieces, chopped
  • 5/8 cup (153 g) vegan soymilk, unsweetened
  • 1 teaspoon vanilla extract
  • 1 cup (225 g) mashed ripe bananas

Directions:

1) Grind the flaxseeds.

2) Premix the dry ingredients.

3) Premix the wet ingredients.

4) Quickly, mix the wet with the dry ingredients. Use only enough strokes to wet the batter (12..18).

5) Quickly, spoon batter into muffin cups.

6) Bake muffins at 350