Scrumptious!  

• 1½ cups unsweetened almond milk 
• 2 teaspoons apple cider vinegar   
• 2½ cups all-purpose flour or whole-wheat pastry flour 
• 1½ teaspoons baking powder 
• ½ baking soda
• 1 teaspoon salt 
• 1 teaspoon cinnamon 
• 3 cup vegan butter 
• 1 cup evaporated cane sugar or regular sugar 
• 1 container plain yogurt, soy or coconut milk
• 1 teaspoon vanilla
• 2 large bananas, fully ripe, mashed

Topping

•     ½ cup pecans or walnuts, chopped    
•     ¼ cup brown sugar 
•     ½ teaspoon cinnamon

Preheat oven to 350°F (175°C). Coat muffin pan with cooking spray or fill with paper liners.  Mix milk and vinegar together and set aside. Mix together flour, baking powder, baking soda, salt and cinnamon. In separate bowl, beat vegan butter and sugar until fluffy in mixer. Add yogurt, milk mixture and vanilla. Pour wet mixture into dry ingredients and mix then stir in bananas.  For topping mix walnuts, brown sugar and ½ teaspoon of cinnamon together. Spoon batter into paper liners in muffin pan and fill q full. Bake 10 minutes. Remove and add brown sugar mixture to top. Cook another 15 minutes or until toothpick comes out clean. Remove and place on cooling rack.

Hints:

Instead of a large spoon, try using an ice-cream scoop to fill muffin and cupcake pans.

A light mixing of batter creates a tender muffin.

One pound of bananas equal 3 medium or 1¼ cup mashed or 2 cups sliced or 2¼ cup diced.