Vegan Cocoa Banana Muffins

For my delicious vegan version, I substituted:

*WHEAT FLOUR for all purpose flour

*BROWN SUGAR for white sugar

*1 TBS lemon juice mixed in 1 cup soy milk for buttermilk

*maple syrup for vanilla extract

Here's the original recipe from Vegetarian Times:  

Nutritional Information

Makes 1 loaf, 3 miniloaves, or 12 muffins

Amount Per MUFFIN:

Calories	172
Protein	3g
Total fat	7g
Carbs	26g
Cholesterol	1mg
Sodium	176mg
Fiber	2g
Sugars	11g

Vegetarian Times Issue: March 1, 2008   p.78

Mashed banana binds to flour the same way eggs do, creating moist treats that are low in fat and cholesterol. To make this loaf even more decadent, prepare a Chocolate Drizzle. Melt 1 oz. chopped bittersweet chocolate in double boiler or in microwave at low (20 percent) power. Drizzle over cooled loaf or muffins.

Ingredients

Makes 1 loaf, 3 miniloaves, or 12 muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup low-fat buttermilk
• 3/4 cup mashed banana
• 1/3 cup canola oil
• 2 tsp. vanilla extract

Directions

1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan, 3 6- x 3-inch miniloaf pans, or 12-cup muffin tin with cooking spray.
2. Whisk together flour, sugar, cocoa, baking soda, and salt in bowl. Whisk together buttermilk, mashed banana, oil, and vanilla in separate bowl. Fold buttermilk mixture into flour mixture.
3. Scoop batter into prepared pan(s). Bake large loaf 50 to 60 minutes, miniloaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes in pan(s). Unmold, and cool. Drizzle with Chocolate Drizzle if desired.