Light, fluffy, and so delicious, these classic vegan banana muffins are a perfect way to start your morning!
Place the two bananas in a bowl, and mash with a fork. Add the organic cane sugar and melted vegan buttery spread, and stir well.
Add the flour, salt, and baking soda to the bowl.
Add the water, vanilla extract, and vinegar to the bowl. Stir well.
Spoon the batter into the prepared muffin pan.
Sprinkle the one tablespoon of cane sugar over the muffins.
Bake at 350 degrees for about 21 minutes, or until the tops of the muffins are golden brown.
Allow to cool for a few minutes before removing from the pan.
Serving size is one muffin.
You can freeze these - they should stay fresh in the freezer for about three months. Store in a ziploc freezer bag and squeeze out any excess air to help them stay fresh.