Description
The vegan mayo makes these homey, flavorful muffins soft and moist.
Ingredients
Scale
- 2/3 cup whole wheat flour
- 1/3 cup all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 tsp. powdered stevia
- 1/4 tsp. salt
- 1 very ripe banana, mashed
- 1 cup unsweetened applesauce
- 1/2 cup NayoWhipped Sandwich Spread or other vegan mayo
- 1 tsp. vanilla extract
- 1/3 cup vegan chocolate chips
- 3/4 cup pecans, chopped
Instructions
- Lightly oil muffin tins and preheat the oven to 350-degrees F.
- In a large bowl, combine the flours, baking soda, cinnamon, stevia and salt. Set aside.
- In a medium-sized bowl, whisk together the banana, applesauce, Sandwich Spread and vanilla. Pour into the flour mixture and stir until combined – then gently stir in the chips and pecans.
- Spoon batter into eight of the greased muffin tins and bake for 25-30 minutes. Allow muffins to cool in the pan for about 10 minutes before carefully transferring them to a cooling rack. Devour while still warm. These freeze well.
Nutrition
- Serving Size: 8
- Calories: 281
- Sugar: 9
- Sodium: 482
- Fat: 19
- Saturated Fat: 4
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Protein: 3
- Cholesterol: 7