We all do it, buying too many bananas or just not getting to eat them before they go “banana-bread-ready”.
I came home from my second work hardening shift at Amazon (only worked 6 am – 11 am) and was welcomed by 3 such bananas. I searched online for a banana bread recipe, and then remembers that I ditched the loaf pan. So, muffins it would be!
I adapted a recipe from The Plant Strong Vegan. I felt the original had too much sugar, and didn’t have chocolate chips or oats, which I consider a must in any sweet treat!
BANANA CHOCOLATE CHIP MUFFINS
3 very ripe Bananas, mashed
2 cups Flour (can use for gluten-free flour)
½ cup Organic Sugar, or coconut sugar
½ cup Unsweetened non-dairy milk of choice
1 tsp. Vanilla Extract
1 tsp Baking Soda
½ tsp Cinnamon
¼ tsp Salt
¼ Cup vegan Chocolate Chips
¼ Cup Oats of your choice
Preheat your oven to 350° F
In a large bowl, whisk together flour, sugar, baking soda, salt & cinnamon.
In a medium bowl, mash-up your 3 ripe bananas with a fork, and add milk & vanilla.
Fold the wet with the dry and mix well.
Mix in chocolate chips and oats.
Fill muffin cups with approx 1/4 Cup of batter.
Bake for 22-25 minutes or until golden brown and cooked in the middle.
Not totally oil-free eating if you do this, but if you are so inclined:
Top with a dollop of peanut butter and some banana slices
PREP TIME: 5 minutes
COOK TIME: 25 minutes
If you make these, share your feedback in the comments! I’d love to hear how they came out, and if you made any additions/modifications to make them fit for you. (Like using Pumpkin Pie Spice instead of Cinnamon).
It is 42°F outside, and we are taking it easy as we rest up between jobs. This is exactly when I get the baking bug! David loves pumpkin pie, but I have not made a vegan version yet, and am up to the challenge today.
When we went grocery shopping the other day, we noticed the display of pumpkin pie making supplies – and then read the label on the pumpkin pie filling. Since we weren’t going to be adding sweetened condensed milk and/or eggs to our diet anytime soon, we decided to just get a couple cans of pumpkin and see what we could do with them.
I searched Happy Herbivore for a pie crust recipe. Found one that is incredibly easy, which is a good thing since I have minimal experience making pie crust. I was almost going to use the recipe for cornbread and make THAT the pie crust, but changed my mind.
Discovered that I don’t have a pie pan, so a rectangle pan is going to have to do.
I whipped up the crust recipe, then pressed it into the pan.
I was then in search of a no-oil, vegan pumpkin pie filling recipe. I didn’t find one, so I improvised and married two different recipes together.
Here is what it looks like going into the oven:
And this is what it looked like coming out of the oven:
Here are the recipes:
1 1/4 cups whole wheat pastry flour
1 whole banana, cold
1 tsp cinnamon
1 tsp sugar
1/2 tsp salt (I omitted this)
Combine flour and banana (a slightly unripe, still greenish banana is best) in a food processor, pulsing until there are no whole banana pieces left. Roll out on clean surface, or press into pan.
2 3/4 cups pumpkin puree
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain milk of your choice (I used soy)
1 Tbsp chia seeds, mixed with 1/3 cup warm water (let sit for 15 minutes)
2 1/2 Tbsp cornstarch
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
Combine all ingredients in a blender, and blend until smooth. Taste to adjust spices, as necessary. Pour filling into crust. Bake at 350° for 60 minutes. Out of the oven, let cool for 2 hrs or refrigerate until ready to serve.
David’s opinion: Two pieces are gone, so I think that means he likes it!