20 March, 2016
Vegan Banana Nut MuffinsComments : 4 Posted in : baking, banana, diet, easy, fruit, healthy, muffin, nut, recipe, Uncategorized, vegan on by : Jeanette Rueb
I don’t usually dabble much in vegan foods because I always thought that ingredients would be expensive and hard to find, plus I like my meats and cheeses too much. While the latter half of that statement hasn’t changed, after realizing mid-recipe I was out of eggs, I gave the subject some thought.
Ingredients in baking are largely a matter of chemistry, when you’re talking about the basics anyway. Eggs, what do they do? They act as a binding agent, provide moisture, and leaven, just a bit. It turns out that making an egg substitute while baking is really easy. “What else can be changed around to make these muffins healthier?” I thought. Well, there is oil. I’ve subbed out oil before, and pretty much any fruit puree works for that (applesauce is usually the go-to, but bananas and their high fat content seemed logical for this one). Finally, granulated sugar. It’s processed and it’s the first thing most people cut from their diets when they’re trying to lose weight. Molasses is a personal favorite of mine, so I took that route, though now that I think about it, honey would have worked nicely, too.
So, here’s a basic, unintentionally veganized recipe for dieters all over, bringing you the delight of banana nut muffins.
1 1/2 cups flour
1/2 cups oats
1/2 cup slivered (or finely chopped) walnuts or pecans
1 tbsp molasses
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup ____ milk (almond, hemp, rice, cow, etc.)
2 bananas, mashed
1/2 tsp vanilla extract
Cinnamon, to taste (if I had to guess, I probably used about 1 tsp)
Nutmeg, to taste (again, guessing, probably about 1/2 tsp)
2 tbsp flour
1/2 tsp oil (coconut is good if you’re watching your waistline)
1/2 tsp baking powder
2 tbsp ____ milk (same as above)
Mix together until blended smooth
Preheat the oven to 400 degrees F.
In a medium bowl, mix together the dry ingredients. In a separate bowl, mix the wet ingredients together. Combine them all together in the larger bowl and fold together until everything is just incorporated.
Scoop the batter out into a greased muffin pan and bake for 18 to 20 minutes.
I personally recommend enjoying these muffins with a bit of cream cheese and a drizzle of honey (these aren’t very sweet on their own, which I like about this recipe). However you take your muffins, I hope you enjoy them!