The One With The Vegan Banana Muffins
September 26, 2017
I feel as though I've found my perfect banana muffin/bread recipe, this isn't too oily, too heavy, too sweet, it's just right and somewhat filling, which is great to eat as a snack in school or work. Plus, it makes your house smell absolutely delicious.
We all know that after lunch feeling we get, a craving for something sweet, unfortunately, this happens very regularly to me. As I set off to "bake" a mug cake I looked at my fruit bowl and saw some very ripe bananas, to the point where they were literally falling off their skins and so my mug cake became a banana bread that became banana muffins.
*the recipe wasn't supposed to be vegan, but I had run out of milk and eggs so I had to resort to what was left of my Alpro Almond Yogurt and flax eggs*
What you'll need:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2/3 cup light brown sugar
- 3/4 cup oats
- 1/8 cup oil
- 2 flax eggs (or 2 large eggs)
- 1/3 cup almond yogurt
- 3 to 4 very ripe bananas
Start by pre-heating your oven to 175ºC (350ºF) and prepare your tins, at this point you will have to decide if you're baking the regular banana bread load or your muffins. If you've decided on muffins you'll need anywhere around 12 to 18 cases, depending on their size, I managed to make 19 but all I had were cupcake cases, slightly smaller than the standard muffin case. At this point, you can also prepare your flax eggs if you're going to use them, for each regular egg use 1 tablespoon of flax seeds and 2 1/2 tablespoons of water, in this case, double it to make 2 eggs. Stir the flax and water and let the mixture sit until you need it.
In a medium bowl combine all the dry ingredients, sieve everything but the sugar and oats to make it lighter and easier to mix later on. You can skip the cinnamon or add more, that is completely up to you.
In a large bowl mash the bananas and combine the remaining ingredients, flax eggs (or actual eggs if you're not making it vegan), yogurt (or your choice of milk) and oil. Whenever I use flax eggs I tend to cut a bit of oil out, so keep that in mind when baking these, although I don't think that they'll need any extra oil anyway.
Pour the dry ingredients into the wet ingredients and mix it all with a spatula, try not to overwork the batter as to not make the muffins too heavy. Pour the mixture into their cases and bake for 25 minutes (55 if you're making a loaf), check with a toothpick to make sure they're done et voilá! Deliciousness awaits!
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