vegan banana muffins
With Thea's limited diet, I've been doing some experimenting with vegan recipes. The first time I made these, she ate three whole muffins. I'd say they are a hit (and I'm a big fan of them too). The recipe is actually for banana bread, but for some reason, my kid will only eat muffins, and they're just as tasty that way.
Vegan Banana Muffins (or bread!)
(I made a few small changes to the original recipe found here)
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1/3 cup dark brown sugar
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/2 cup + 2 TBS almond milk (soy milk will work too)
1/2 tsp apple cider vinegar
2 cups mashed banana (about 4 large very ripe bananas)
1/4 cup canola oil
1 tsp vanilla
1 TBS maple syrup
*Makes about 14 muffins or 1 9"x5" loaf
Preheat oven to 350. Line muffin pan or use cooking spray to prepare bread pan.
In a medium bowl, mix flours (I prefer to sift mine), sugar, baking soda, salt, and cinnamon.
In a large mixing bowl, mix 1/2 cup almond milk with apple cider vinegar and let sit for 2 minutes. Add banana, canola oil, vanilla and maple syrup.
Pour dry ingredients into the bowl with the wet ingredients and mix well. Add the additional 2 TBS of almond milk and stir until blended.
Spoon into prepared muffin cups or into loaf pan.
Bake at 350 for about 18-20 minutes - until muffin tops are golden brown and a toothpick inserted into the middle of one comes out clean. The loaf would bake for about an hour.
Next up is to try to reduce the amount of sugar while retaining the same yummy flavor.