![]() When you’re ready for them, thaw them in the fridge and then bring them up to room temperature on the countertop or warm them up in the microwave. They are also freezer friendly for up to 3 months. Keep them covered at room temperature where they will stay fresh for a few days or covered in the fridge where they will stay fresh for up to a week. Our favorite brand for gluten free all purpose flour is Bob’s Red Mill. You can try these with a gluten-free all purpose flour blend but don’t try them with a single type of flour such as almond or coconut. I do like the addition of applesauce here though so use it if you can. We used applesauce for a bit of extra moisture in this recipe, but you can replace this with extra mashed banana if you can’t get applesauce. But you can switch this for a different vegetable oil if you can’t use coconut oil. We used coconut oil because it’s thick so it works great with muffins. Ripe bananas are more sugar than starch which is exactly what you want for both the taste and texture here. You can’t get delicious vegan banana muffins without using ripe bananas. ![]() Of course they are optional and if you have a nut allergy don’t worry about it, you can easily omit them, but if walnuts are something you can eat, then they make a delicious addition. The acid from the vegan buttermilk (lemon juice) is what reacts with the baking soda and causes them to rise very nicely with an awesome domed top. The thick batter also enables the chopped walnuts to be very evenly dispersed throughout the muffins which is super tasty. The homemade vegan buttermilk and melted coconut oil along with the mashed banana and applesauce create a batter that is very thick and has to be spooned into the muffin partitions. There is just something about a thick batter that creates the best muffins and these are no exception. The best muffin recipes have a thick batter.
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