VEGAN BANANA MUFFINS

INGREDIENTS

1 ¼ cups all-purpose flour (see note)

1 tsp baking soda

½ tsp kosher salt

3 very ripe medium bananas, mashed (about 1 1/4 cups)

¾ cup sugar

½ cup plain soy milk yogurt

½ cup vegetable oil

1 tsp pure vanilla extract

DIRECTIONS

1. Position a rack in the center of the oven and preheat to 350ºF. Line a 12-cup muffin tin with paper liners and set aside. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's okay if there are lumps).

2. Spoon about 1/4 cup of the batter into each lined muffin cup and bake until a tester inserted in the center comes out clean, about 30 minutes. Cool the muffins in the pan on a wire rack for 30 minutes, then remove muffins from pan and transfer to a rack to cool completely. Store the muffins in an airtight container at room temperature for up to 5 days.

Read more at http://www.foodnetwork.ca/recipe/vegan-banana-muffins/20159/#0UclLfzgrf0xIq2j.99