Ingredients
24
24 servings
- •3 cups all-purpose flour
- •½ cup brown sugar, or more to taste
- •1 tablespoon baking powder
- •1 teaspoon baking soda
- •1 teaspoon salt
- •4 medium ripe bananas, mashed
- •1 cup water
- •½ cup soy milk
- •½ cup oil
- •2 teaspoons vanilla extract
- •1 cup walnut pieces
- •¾ cup vegan carob chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
- Whisk bananas, water, soy milk, oil, and vanilla extract together in a separate bowl until evenly blended. Pour banana mixture into the center of the dry ingredients and stir just until batter is combined. Fold in walnut pieces and carob chips until well combined.
- Use an ice cream scoop to fill the prepared muffin cups 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 24 servings
- Calories: 193
- Carbohydrate: 26g
- Fat: 9g
- Fiber: 1g
- Protein: 3g
- Sugar: 9g
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