Nasoya was one of the first vegan companies I made note of when I became vegan. I remember walking into a health food store in Clovis, New Mexico and wandering up and down the aisles in total confusion. What was tempeh? What were all of those packages of powdery foods that promised to turn into something palatable with heat and water (they didn't)? Then, there was a jar of Nasoya vegan sandwich spread. Simple. It was not unfamiliar. I knew how to use it. I was sold. I took it home and since then it has been a regular in my refrigerator door, next to the mustard.
I was delighted when the company contacted me to test some of their products (not a paid sponsorship), and offer you a giveaway! They directed me to their site (click here) and I found this recipe.
Nasoya Nayonaise Banana Muffins
Vegetarian, Vegan, Dairy Free
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
1 teaspoon vanilla (optional chopped peacans or walnuts)
Preparation: In medium large bowl beat bananas. Beat in sugar and nayonaise. Add vanilla (and nuts if using). Stir in flour, soda and salt just until moistened. Fill muffin cups and bake in the oven at 350 degrees F for 20 - 25.
|Per Single Serving|
To win your own Nayonaise please check out their site and let me know what recipe you will try, leave a comment. A winner will be randomly chosen and announced next week!
Check out more of Nasoya's recipes by clicking here.