Hello friends! It’s been awhile since I’ve checked in. Life has been as life usually is this time of year…busy! All the blogs I’ve been reading have been sharing their favourite holiday recipes but I’m grounded in reality lately, with no extra time to focus on holiday treats and eats. To be honest it’s probably for the best…my waistline is becoming sensitive as I get older. And so, muffins.
I was doing a much needed freezer clear out recently and noticed that I had enough bananas to make muffins!! We buy bananas at least three times a week. Isn’t that crazy? But I don’t like them with even a speck of brown and they turn so fast. Still, the kids will eat them at any phase of ripeness so it’s rare to have any left to freeze.
These are the best muffins you guys. Seriously. The Best. I always double the recipe because they don’t last long around our house. And they’re healthy!! There’s no oil or butter to be seen! This recipe is adapted from one my mom has been using for years, from the now defunct Homemakers magazine. It was super easy to veganize and the result doesn’t differ much in texture from the original. Brilliant!
Vegan baking can be quite easy. Take a look at your favourite recipe and swap out the eggs and dairy for vegan alternatives. Buttermilk can be substituted with non-dairy milk and a splash of vinegar (I use rice milk so that Molly can take baked goods to school). Vegan butter/margarine or coconut oil can be used in place of butter and as for eggs? There are so many options, but flax or chia eggs are my favourite. For every egg the recipe calls for, mix 1 tbsp of ground flax or ground chia seed with 3 tbsp of water. Let it sit for 5-10 minutes and voila! The consistency mimics a real egg perfectly. For this recipe, since it calls for ground flax seed as one of the main ingredients, I used ground chia seed. I could have just added a bit more flax seed but I liked the nutritional addition of the chia seed.
- 1 tbsp ground chia seed
- 3 tbsp water
- 1 cup whole wheat flour
- ¾ cup wheat bran
- ¾ cup ground flax seed
- ¼ cup semi-sweet chocolate chips (look for a brand that doesn't use milk ingredients)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 4 very ripe bananas
- ¾ cup brown sugar
- ¾ cup rice milk
- 1 tbsp vinegar (I like to use apple cider vinegar)
- Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
- In a small bowl, mix ground chia seed and water. Set aside.
- In a large bowl, combine flour, wheat bran, flax seed, chocolate chips, baking powder, baking soda and cinnamon. Set aside.
- In a medium bowl, add rice milk and vinegar. Add ripened bananas, brown sugar and chia seed egg and blend well.
- Add wet ingredients to dry and blend until they're just combined.
- Spoon the batter into the prepared muffin tin. I find it will fill the liners all the way.
- Bake for 20-25 minutes, until a toothpick comes clean when inserted.
- Cool and enjoy! If they manage to last in your hungry house, they'll be good for 3-4 days. They also freeze well and I always make a double batch.