Ingredients

• 3 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup Earth balance
• 1 1/2 cups granulated sugar
• 3 eggs
• 1/2 cup plant-based yogurt
• 6 ripe bananas, mashed

Yield: 18-24 muffins

Preheat oven to 400^o.

Mix dry ingredients in a large bowl and make a well in the center.

In another bowl, cream the Earth balance and sugar. Beat eggs one at a time. Mix in the vegan sour cream or yogurt (vanilla coconut yogurt was used in the version pictured) and bananas. Pour the wet ingredients into the well in the dry ingredients and stir to mix. Ignore lumps. Fill greased muffin molds ¾ full. Bake for 20-25 mins.

Serve warm with a cup of tea and a side of fruit for a light breakfast alternative.