Vegan banana peanut butter muffins with caramel walnut crunch
Here is an easy recipe for vegan banana muffins with peanuts butter as a second flavour. The caramel walnut crunch is a nice addition to the soft muffins.
2 cups flour
1/2 teaspoon baking soda
1/2 tsp baking powder
1 teaspoon salt
1/2 cups sugar
1/4 cup canola oil
3 ripe bananas, mashed with a fork
1/3 cup peanut butter
1 tablespoon sugar
1 tablespoon water
To caramelize the walnuts:
place the walnuts, sugar and water in a small skillet over medium heat. Cook until sugar melts and water evaporates. The walnuts should be lightly covered with the sticky caramel. Pour walnuts on a parchment paper to cool and dry, then pulse in a food processor until chopped.
For the muffins:
Place flour, baking soda, baking powder and salt in a small bowl.
Combine sugar and oil in another larger bowl and mix with a whisk.
Add the mashed bananas and the peanut butter and mix with a spatula just until combined.
Add half of the walnuts to the batter and stir to distribute.
Scoop batter with an ice cream scoop into paper lined muffin tray.
Sprinkle remaining walnuts over the tops of the muffins.
Bake qt 350F about 25-30 minutes or until done. Tops will spring back when muffins are cooked through.
Let cool, then keep covered. I put them on a cake stand with the glass cover.