Chef Joey's Vegan Montina Muffins – a delicious recipe with flour, sugar, baking powder, banana, soymilk, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
Sift the flour, sugar, baking supplement and baking powder in a bowl and set aside.
3
Combine the banana, soy milk, lemon extract and oil in the bowl of a mixer and combine until well liquefied.
4
Slowly add the flour mixture until blended.
5
I found the batter was quite stiff.
6
Lightly oil the bottom of the muffin cups and fill each evenly with the batter.
7
Bake for about 15 minutes.
8
Test each muffin in the middle with a wooden skewer to make sure they are done.
9
Remove after they cool for about 5 minutes, baste with some soy milk and roll the tops in the cinnamon sugar or sugar glaze.
10
You could also make a chocolate glaze that would be great on these.
11
These are very filling.
12
Bon Appetit!
567
kcal
Calories
7
g
Fat
122
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 ⅔ cups flour, ½ cup raw sugar, 2 teaspoons baking powder, 12 medium banana, and more.
Yes, Chef Joey's Vegan Montina Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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