Banana Walnut Mini Muffins

Makes nine mini-muffins

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Ingredients

• 1/2 cup whole-wheat pastry flour

• 1/2 tsp baking soda

• 1 pinch salt

• 1 very ripe banana

• 2 tbsp coconut sugar

• 1 tbsp melted vegan butter 

• 1 flax egg (1/2 tbsp flaxseed meal + 2 tbsp (37 ml) water)

• 1/2 tsp vanilla extract

• 4 tbsp chopped walnuts - divided

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Instructions

1.  Preheat oven to 375 degrees F and lightly butter the molds (no need if using silicon molds). Prepare flax egg and set aside.

2. In a large bowl, mash the banana, leaving some texture.

3. Add coconut sugar, baking soda, salt and whisk for one minute.

4. Stir in flax egg, vanilla, melted butter and stir.

5. Add flour and stir with a spoon or spatula until just combined (don’t use the whisk). Add 3/4 chopped walnuts and fold with a spatula.

6. Divide batter evenly into the ramekins - about 1/2 to 3/4 full - and generously top with walnuts.

7. Bake for 10-12 minutes (if using mini-molds, 15-17 minutes for regular size muffins) 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.

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