Happy Thursday!
So I recently transitioned to a vegan diet and I made some bomb banana muffins and I want to share them with you!
Basically, the day started with me waking up at my mom’s house. My mom and my entire family are extremely skeptical of me having a plant-based diet, though they have been supportive and respect my decision. Everyone is always asking me what I eat and sometimes I get the vibe that they think that just because something is vegan means that it is not as delicious. Well, hear ye, hear ye! Behold — chocolatey, strawberry, banana vegan deliciousness (that all the non-vegans loved)!
What to Expect
- 45 minutes of cooking: 15 for prep and 30 for baking
- 18 yummy muffins
Ingredients
- 3 over ripe bananas
- 1 C liquid oil of your choosing
- 1 C water or milk alternative (unsweetened)
- 1/2 C nut butter of your choosing (I used peanut butter)
- 1 tsp vanilla extract
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp ground nutmeg
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 C granulated sugar
- 1/2 C brown sugar
- 3 1/2 C flour (whole wheat for extra goodness!)
- 1 C diced strawberries
- 1 C dairy free chocolate chips
- Cinnamon sugar
Instructions
- Preheat your oven to 350˚F
- Lightly spray 1 and 1/2 muffin tins (use the center of the second muffin tin)
- Combine all wet ingredients (bananas, oil, water/milk, nut butter, and vanilla) using a blender or electric mixer to create a gooey banana base
- Add baking soda, baking powder, nutmeg, cinnamon, and salt; combine thoroughly
- Add granulated and brown sugar and mix again
- Slowly add flour to make a delicious batter (that you can eat raw, since there’s no eggs — nom!)
- Add strawberries and chocolate chips; stir gently with spoon
- Using a ice-cream scoop or similar tool (I used a 1/3C measuring cup), scoop the batter into muffin trays. Make sure to use the center cups for the unfilled tray.
- Sprinkle cinnamon sugar onto the tops of the muffins and gently press into the batter
- Bake muffins for 15, then rotate pans 180˚ and cook for the remaining 15 minutes. Be sure to keep an eye on the muffins so they don’t over cook. When the muffins are done, you should be able to insert a toothpick into the center of the muffin and it comes out with a few moist crumbs.
- OPTION ONE: Keep muffins in pan and immediately place on towel in the freezer; this keeps the muffins moist. Remove pan from freezer and muffins from tray when muffins are cooled. Enjoy the muffins now or place them back in the freezer until you’re ready to eat them
- OPTION TWO: When the muffins are done, use a butter knife to pop them out of the pans to keep them from cooking further and place on a drying rack. Cover loosely with foil.
- Wait for muffins to cool slightly (5-10 minutes) and enjoy yummy warm muffins. I like them plain, but my family likes to cut them down the middle and spread butter (use a vegan alternative like Earth Balance) on each side
These muffins were a hit with the entire fam and my adorable bf. Everyone was surprised at how wonderful vegan cooking can be. I’m breaking down the skeptics with scrumptious vegan cooking one muffin at a time!!
Feel free to use this banana base for your own muffin creation. Keep it plain and add some nuts, add cocoa and chocolate chips for a double chocolate banana infusion, pour in a little trail mix (but probably omit the salt), or whatever else strikes your fancy! Make it your own! Cooking is supposed to be fun and unique to each person. Do what feels right and tastes delicious for you.
What do you want to see next? Let me know in the comments!
Peace and blessings,
Nicole
