3 tablespoons water
3 teaspoons egg replacer (http://vegweb.com/index.php?topic=7678.0 )
3 bananas (very ripe)
3 tablespoons olive oil
1/2 cup nondairy milk (I use soy)
2 teaspoons vanilla extract
2 cups flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup unsalted cashews, broken
oil, to grease
1. Preheat oven to 350 degrees F. Combine egg replacer with water and whisk until frothy. Add, and smash bananas up well, but still a little chunky. Pour in oil, milk, and vanilla extract and mix well.
2. In separate bowl, mix flour, sugar, baking powder and soda, nutmeg and cinnamon. Stir the wet ingredients into the dry, combine with spatula to make into batter.
3. Add cashew pieces. Splash a little more milk if it looks dry. Smear olive oil into muffin cups and spoon in the batter.
4. Bake for 20-25 minutes or until they pass the toothpick test.
Source of recipe: I read a bunch of banana muffin recipes and took a little from all of them.