Power Fuel Banana Bread Muffins
INGREDIENTS
1/2 cup vegan butter
1 cup of sugar (I used coconut sugar)
4 bananas, mashed
1/3 cup Power Fuel NuttZo
1 1/2 cups flour
1 teaspoon of baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
INSTRUCTIONS
Cream together butter and sugar. Add mashed bananas. Combine well.
Add Power Fuel NuttZo to butter, sugar, and bananas; combine.
Sift together flour, baking soda, salt, and cinnamon. Add to creamed mixture. Add vanilla and mix just until combined.
Scoop mixture into muffin tin. I used an ice cream scoop as it makes dispensing really easy.
Bake at 350º for about 45 – 48 minutes, checking half-way through. When finished, the muffins should have a nice golden brown color and a firm texture. The inside will be soft (stick a toothpick in a few of the muffins to check consistency. If the bread is fully cooked, you should have zero residue on the toothpick).
When done, remove muffins from oven and let cool in muffin pan for about 10 minutes.
Carefully pull each muffin out of muffin tin (a knife or fork might help here) and place on a cooling rack.
Drizzle with a little peanut butter and enjoy!
INGREDIENTS
1/2 cup vegan butter
1 cup of sugar (I used coconut sugar)
4 bananas, mashed
1/3 cup Power Fuel NuttZo
1 1/2 cups flour
1 teaspoon of baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
INSTRUCTIONS
Cream together butter and sugar. Add mashed bananas. Combine well.
Add Power Fuel NuttZo to butter, sugar, and bananas; combine.
Sift together flour, baking soda, salt, and cinnamon. Add to creamed mixture. Add vanilla and mix just until combined.
Scoop mixture into muffin tin. I used an ice cream scoop as it makes dispensing really easy.
Bake at 350º for about 45 – 48 minutes, checking half-way through. When finished, the muffins should have a nice golden brown color and a firm texture. The inside will be soft (stick a toothpick in a few of the muffins to check consistency. If the bread is fully cooked, you should have zero residue on the toothpick).
When done, remove muffins from oven and let cool in muffin pan for about 10 minutes.
Carefully pull each muffin out of muffin tin (a knife or fork might help here) and place on a cooling rack.
Drizzle with a little peanut butter and enjoy!
