I woke up to a proper winter wonderland this morning. The snow is falling steadily, quickly piling up on walkways, driveways and cars. It seems there is a bit of shoveling ahead of me. I needed some food fuel to get me started this morning. I cast aside my usual bowl of oatmeal with its many variations in favor of a freshly baked treat. I pulled up a fantastic recipe recently shared with me by my mother in law and got to work.The ingredient list is so easy you may have these ingredients on hand! Win! It starts with mixing together some wet ingredients. Sugar and canola oil are up first. Followed by mashed bananas, water and vanilla extract. Easy, right?
If you are like me you have overly ripe bananas stashed in the freezer. I thawed out 4 bananas in my fridge overnight. I also happened to be in a rush and stored the bananas in the peel. When I extracted the fruit this morning I simply drained off any extra liquid that had accumulated. In a separate bowl, I combined a mixture of flours. Half all purpose, half white whole wheat flour was mixed together with some baking soda and salt. This was added to the wet mixture, along with a half cup of mini chocolate chips. Note: these chocolate chips I had on hand are not strictly dairy free as they ‘may contain milk’ according to the label. (I was wondering why it even says *may*?!) Check your chip labels if you are making these straight up vegan. I carefully mixed in the flour and was extra careful to not overmix this batter. Overmixing muffin batter will create tough muffins, friends!!
Fill up a greased muffin tin 2/3 full with the batter, bake at 350* for 20 – 30 minutes, or until a toothpick inserted into the center comes out clean, cool slightly and enjoy! These muffins are so flavorful! You will not miss the egg or dairy. In fact, I also cut the sugar in half from the original recipe and found the sweetness of the bananas to be perfect. Next time, and there will be many next times with this recipe, I will experiment with little to a quarter cup of sugar. I will also add in a few toasted walnuts next time around as well. Check this recipe out and let me know how you like it! Your taste buds are sure to do a happy dance!
I modified this recipe ever so slightly. I used a mixture of flours, reduced the sugar and used the chocolate chips I had on hand (which may contain milk, according to the ingredients label). Please seek out non-dairy chips if you are making these 100% vegan. Happy baking!!
- This recipe was slightly adapted from The Joy of Vegan Baking
- 1 Cup All Purpose Flour
- 1 Cup White Whole Wheat Flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 Cup granulated sugar
- 3 - 4 mashed bananas (I used 4, frozen/thawed mashed bananas)
- 1/3 Cup canola oil
- 1/4 Cup water
- 1 teaspoon pure vanilla extract
- 1 Cup non-dairy chocolate chips (I used 1/2 Cup of mini chocolate chips)
- 1 Cup walnuts, optional (I was in a hurry to eat - no nuts this time)
- Lightly grease a muffin tin and set aside. Preheat the oven to 350*.
- Mash the bananas in a small bowl and set aside.
- In a medium bowl, beat together the sugar and canola oil. Add in the mashed bananas, water, vanilla extract and beat until fully incorporated.
- To this add the flour mixture (all at once), chocolate chips and walnuts (if using) and lightly fold this together until the flour mixture is just barely incorporated. No heavy handed mixing or overmixing here...you will thank me later!
- Fill each muffin cup 2/3 the way full and bake muffins for 20 - 30 minutes until golden brown and a toothpick inserted into the center of the muffin comes out clean. Note: I needed to bake mine for approximately 24 minutes or so. Enjoy!!