1 cup sugar
2 cups flour
2 large super ripe bananas
1/2 cup natural peanut butter
1/4 cup oil
1/2 cup (unsweetened) soymilk
1 teaspoon baking soda
1 cup coconut flakes
2 egg replacers*
1) Preheat oven to 300 degrees Fahrenheit.
2) In a large bowl, combine sugar, natural peanut butter and oil until smooth. Add the two large (mashed) bananas, mix well. Add egg replacers. Add the two cups of flour, one at a time, then the baking soda, mix well. Finally, add the shredded coconut.
3) Spoon batter into prepared muffin tins. This can make 12 to 24 muffins, depending on how big you want your muffins to be. Bake for about 35 to 45 minutes! Let cool, and enjoy!
* I used a ground flax seed egg replacement; Simmer 1 tablespoon ground flax seed with 3 tablespoon of water. Just keep an eye on it, it heats up quick.
You can add carob or walnuts or both as well.
Source of recipe: This recipe is based off one my mom uses for her banana bread. I just made it vegan.