Hello everyone,
The Nativity Lent is coming to an end and we might find ourselves craving for some sweets intensely. All those cinnamon smelling Christmas pound cakes are so deliciously seductive…Yummy… but definitely cooked with eggs and cream. Don’t you worry dear friends! I have an all winner recipe for you! Lenten banana muffins!
No eggs, no dairy! Moist, sweet with distinctive banana flavor they go so good with a cup of English Breakfast Tea and a piece of soft vegetarian butter. My husband can eat a bucket of them and to my luck, he never gets tired of them. As long as the batch of banana muffins is made I am never worried about breakfast! The variety of extra twists and flavors are countless. You can add a handful of any nuts or dried fruits and berries and basically eat a new version of the muffin each time you make them! I found this recipe in the Facebook group “Excuse me, а это постное?” and I am so grateful for it. The last but not the least, it takes 7 to 10 min to mix the dough and put it into forms and you can do whatever you want while they are baking. Come on, you have 10 minutes in your busy day, do you? And the result of that 10-minute excruciating labor is freshly baked homemade healthy banana muffins for breakfast!
Egg free and dairy free banana muffins
Ingredients
- 3 ripe bananas
- 1/4 cup oil or melted oleo or unsweetened applesauce
- 1 cup sugar
- 1 tsp baking soda
- 1 cup chopped nuts
- 1 tsp salt
- 2 cups flour
- 1 cup nuts of your choice
- 1 cup dried berries of your choice
- 1 cup blueberries optional
Instructions
- Gather all your ingredients
- Mash bananas and sugar using a mixer (use the attachment that you would use to puree soup)
- Sift flour, salt, and baking soda together and add to banana mixture.
- Mix carefully with a spatula.
- Put into muffin pans or bread tin and bake at 350F for 18 min.
- Bon Appétit!
