This recipe is my own combination-and-tweak of the best elements of several vegan muffin recipes. Applesauce and mashed banana are good replacements for eggs and butter, and the white wheat flour is denser than white but lighter than whole wheat. These are moister than most nonvegan muffins, and I love the natural fruity sweetness.
Preheat oven to 350 F. Stir together baking powder, baking soda, and salt. Stir in flour. In a separate bowl, mix sugar, banana, applesauce, milk, and flavoring. Add wet into dry ingredients, and mix just until combined.
In a bowl or plastic bag, dust berries with extra flour and toss gently to coat. Fold berries very gently into batter. Line 18 cups in muffin tins with paper liners and scoop batter into cups (1/4 to 1/3 cup per muffin), using all the batter. Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean.
Cool in tins five minutes, then remove to rack. Serve warm, or let cool completely and store in airtight container in refrigerator.
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 47 (37%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 13.7mg||4 %|
|Sodium 44mg||2 %|
|Potassium 34.2mg||1 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 18.5g|
|Protein 1.5g||2 %|
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Calories per serving: 128
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