Rainbow Blossom’S Vegan Banana Muffins
Description
This International bread features Each cornmeal and rice flour, Soy flour, Salt, Baking powder, Baking soda. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Put cornmeal, rice and soy flours, salt, baking powder, baking soda, cinnamon and almonds in a large bowl.
-
Toss to combine.
-
In a separate bowl, combine oil, soy milk, mashed banana and vanilla.
-
Whisk egg replacer with water.
-
Stir into oil mixture.
-
Pour wet ingredients into dry ingredients.
-
Stir quickly and gently until just blended.
-
Divide batter equally into lightly greased muffin tins.
-
Bake at 375 F (191&# 194;°C).
-
for 25 to 30 minutes.
-
From Rainbow Blossom organic food store/Louisville, KY as requested by Louisvillian Anne Baldwin, who was on a wheat-free diet, in Alice Colombo's 07/29/92 "
-
Cook 's Corner" column called "White Bean Soup Waits at the End of the Rainbow" in "The (Louisville, KY) Courier-Journal." Pg.
-
C6
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 635.9kcal
- % Daily Value *
- Total Fat 21.5g34%
- Saturated Fat 2.5g13%
- Cholesterol 15.2mg6%
- Sodium 5090.1mg213%
- Total Carbohydrate 100.3g34%
- Dietary Fiber 11.4g46%
- Sugars 17.6g
- Protein 15.9g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
almonds, baking, banana, bananas, blending, blossoms, bread, canola, chopped, cinnamon, cornmeal, egg, ener, flour, fruits, international, mashed, milk, muffins, nuts
