Banana Chocolate Chip Muffins

Let’s Bake!
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
Ingredients:
  • 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
Instructions:
  1. Preheat your oven to 350° F
  2. In a large bowl, whisk together flour, sugar, baking soda, salt & cinnamon.
  3. In a medium bowl, mash-up your 3 ripe bananas with a fork, and add milk & vanilla.
  4. Fold the wet with the dry and mix well.
  5. Mix in chocolate chips and oats.
  6. Fill muffin cups with approx 1/4 Cup of batter.
  7. 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).
~ Nancy

Pumpkin Pie Recipe

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:

Going Into The Oven
Going Into The Oven

And this is what it looked like coming out of the oven:

Baked Pie
Baked Pie

Here are the recipes:

CRUST:

  • 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.

FILLING:

  • 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!

Happy Tasting,

Nancy