Egg Free, Dairy Free, Nut Free Perfect Banana Muffins and Bread

These banana muffins are perfectly moist and full of flavor. I usually double the batch and make 2 loaves of bread and 20 muffins.

 

 

Perfect Banana Muffins and Bread

3/4 cup soy milk

3/4 tbsp vinegar
2 thoroughly mashed bananas
1 1/4 cup sugar
1/2 cup dairy free margarine, melted
3 tbsp water
1 1/2 tsp vanilla extract
2 3/4 cup flour
1 tbsp baking powder
1/4 tsp salt

Combine the soy milk and vinegar and allow to set until slightly thickened, about 5 minutes. Once thickened, add the bananas, sugar, margarine, water and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the banana mixture then beat until thoroughly combined. Divide the batter between two sprayed 8” loaf pans. Bake at 350 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to wire racks to cool completely.

* For Perfect Banana Muffins, fill 20 lined muffin cups ¾ full with the batter. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.\
* The bread and muffins freeze perfectly. Either reheat in the microwave or let thaw at room temperature or in the fridge.