Sprinkles make everything better! I love the little pops of color and these muffins are so moist and delicious! I used almond extract and a sugar substitute splenda so this recipe is 99% sugar free except for the sprinkles!
Yield: 16 muffins
1 1/2 cups all purpose flour
2 eggs (use an egg liquid substitute or use 3 tbsp. of unsweetened applesauce)
4 frozen bananas- thawed to room temp
1/2 cup non dairy butter- softened to room temperature
1 tsp. baking soda
1/2 tsp. salt
1 tsp. almond extract
1/2 cup sugar (white, brown, or splenda)
2 tbsp. colored sprinkles
Pre-heat the oven to 350* F.
In a mixing bowl cream the butter and sugar together.
In a separate bowl combine the flour, baking soda, and salt together and lightly mix.
Add in the almond extract to the creamed butter and sugar. Add in the bananas and mix on a medium speed until desired consistency is reached. I like my batter a little lumpy. Next turn the speed to low and add in the egg substitute or applesauce and mix.
Now add in half of the dry mixture into the wet. Try not to over mix, and scrape down the sides. Add in the remaining half of the dry mix into the wet, and scrape the sides after mixing to make sure its all incorporated.
Add the sprinkles and gently fold into the mix.
Line 2 baking muffin pans with liners and spray with non-stick if desired. This recipe will make 16 muffins. Fill each liner 3/4 full with muffin mix.
Bake 25 minutes at 350*F or until a toothpick comes out clean. Let cool and enjoy!
These muffins are a delight! I had a lot of fun making them and the use of almond extract instead of the traditional vanilla made this really stand out! I hope you enjoy these muffins as much as I do.