Vegan Banana Ginger Muffins

Preheat oven to 350.

Wet Mix:

2 large ripe bananas mashed

1 tsp. vanilla

2 snack containers of unsweetened, organic applesauce

¼ cup of oat milk (or other non-dairy milk)

3 teaspoons of minced ginger (Ginger People brand is yummy)

Dry mix:

2 cups of unbleached, organic all-purpose flour (I love baking with Bob’s Red Mill)

2 teaspoons of baking powder

1 teaspoon of baking soda

2 teaspoons cloves

2 tablespoons cinnamon

3 teaspoons of ground ginger

½ cup organic cane sugar

1 cup of organic brown sugar

(mix this together well so everything is distributed well)

Slowly stir the wet ingredients by hand into the dry bowl. Mixture should not be runny but also not too thick that it is not easily spooned into muffin pan.

I sprayed a mini muffin container with a light coat of coconut oil spray and baked at 350 for 25-30 minutes. As the muffins were cooling, I sprinkled cacao powder lightly over them.

Pan used:

https://www.williams-sonoma.com/products/nordic-ware-harvest-delights-bitelet-pan/?pkey=s%7Cseasonal%20pan%7C61

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