RCI-BR.003.0262.001
Low-fat Banana Bread Muffins
Low-fat Banana Bread Muffins from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ¼ cup
- lite preserves or fruit-based jam2 tbsp
- egg replacer equal to 1 egg (reconstituted to liquid)1 unit
- 2 to 3 unit
- 3 tbsp
- 2 tsp
Method
1
Preheat oven to 375°F (190°C) and line a muffin tin with 4 paper cups or lightly coat with cooking spray.
2
Combine soy milk with white vinegar in a small bowl and let sit for 2 minutes to curdle, creating a plant-based buttermilk substitute.
2 minutes
3
Whisk together the reconstituted egg replacer, mashed bananas, and lite preserves in a large mixing bowl until well combined.
4
Stir the soy milk mixture and unsweetened applesauce into the banana mixture until smooth and fully incorporated.
5
Divide the batter evenly among the 4 muffin cups, filling each about three-quarters full.
6
Bake for 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
20 minutes
7
Remove from oven and let muffins cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.