Banana Muffins

Banana Muffins via NYT (My non Dairy Version)

I am constantly looking for non-dairy recipes and non-dairy alternatives now that my dairy sensitivity has moved into a full blown allergic response.  I am amazed at the number items with hidden dairy so I am starting from scratch, literally making many foods by hand. Very few prepared foods meet the requirements I need of non-dairy and low/lower sodium. When I came across this recipe which only included sour cream I thought I'd try it with a new vegan sour cream that I've tried: Violife Just like Sour Cream, Dairy-Free and Vegan

I amended the recipe to reflect a few changes. I substituted Dark Brown Sugar for Light Brown Sugar. I bumped up the cinnamon. And I chose a vegan sour cream to stand in for the regular.

Preheat oven to 425F  (you will turn down the temp after assembling)

Combine 

2 large eggs

1½ cups mashed aged bananas 

1 cup dark brown sugar

½ cup vegetable oil

¼ cup vegan sour cream

2 teaspoons vanilla extract

Add in

2 cups AP or bread flour ( I used bread flour)

1¼ teaspoons baking powder

1 teaspoon ground cinnamon

¾ teaspoon salt

½ teaspoon baking soda

Stir in 

1 cup chopped pecans

Turn oven down to 350F

fill 12 sprayed muffin tins

Bake 18-22 minutes