Vegan banana nut muffins

I always save 2-3 over ripe bananas for baking. Sometimes my dh will use them for smoothies, upon which I release the wrath of my fury. After I pick up a bunch or two of bananas, I start walking around the store thinking of what I'm going to do with the extra ripe ones. Then I watch them start turning brown on the counter as I thumb through cookbooks trying to figure out what to make with them. So, when he uses them for smoothies, my four days of planning their future has been fruitless (no pun intended!) He says I should put a note on them (how 21st century!).

Typically when the bananas start really turning south I open my cookbooks to find a tempting recipe, but yesterday I did a quick google search and landed on another blog Eat Air - A Vegan Food Log. With ten ingredients, and quick directions I figured I could make these with my 4 year old. The result is a light, delicious and quick muffin. Hope you enjoy:

Banana Nut Muffins
2 ripe bananas
1/2 c. canola oil
1/2 c. sugar
1/4 c. + 2 Tbs. soy milk
1 tsp. vanilla extract
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped walnuts

Mash bananas in a large bowl then add oil, sugar, soy milk and vanilla and mix well. Sift in flour, baking powder, baking soda, and salt and gently mix until well combined (it will be a fairly stiff batter). Fold in nuts, then divide equally into oiled muffin tins (makes 12). Bake at 350º for 25 minutes.

I'll be making another dozen to take camping with us as muffins are easy to bring on a hike and for little hands to hold.