When I received my jars of Nasoya for the recipe challenge, I thought I’d be trying the products in a savory way (the mock tuna salad). I had no idea I could use a mayo substitute in a dessert.
I found a banana muffin recipe on the Nasoya site and it called for Nayonaise. Perfect! Like Nayo Whipped, it’s a healthy, vegan product and a great source of B12 and omega 3s. How would it fare in muffins?
Well, awesome! It was a simple recipe that called for ingredients that even me, a very occasional baker, already had in my cupboard.
- 1 cup Nasoya Nayonaise Original Spread
- 1 cup mashed bananas (2 or 3 medium)
- 3/4 cup sugar
- 2 cups flour (2/3 C whole-wheat, 1 1/3 C all-purpose)
- 2 tsp baking soda
- 1/2 tsp salt
- Optional: 1 teaspoon vanilla, chopped peacans or walnuts
In medium large bowl beat bananas. Beat in sugar and Nayonaise (add the vanilla and or nuts if using). Stir in flour, soda and salt just until moistened. Fill muffin cups and bake them in the oven at 350° F for 20 – 25 minutes.
I added chopped walnuts. And since I can’t follow a recipe to save my live, I tweaked things slightly. If cooking is an art, baking is a science. And it’s best not to mess with scientific formulas! All I had was whole wheat flour, so I used only that and no all-purpose flour.
I also know that ripe bananas are best for baking (and more nutritious!) so I made sure I had a very spotty bunch.
The muffins turned out perfectly!
I ate two warm, right out of the oven, and so did my husband. We saved the rest for work snacks. The muffins were moist and delicious and tasted great warm and room temperature. They didn’t dry out, even on day three. We ate them rather quickly so there was no day four.
The Nayonaise essentially replaced any eggs or butter that one might use in a recipe like this. So you can have a cruelty-free, healthy snack that’s easy to make.