Vegan Banana Muffins! Again!

Hey!  After a long break, we're back to the blog.  We spent last summer working hard, getting Michael out on morning walks, lifting weights, taking walking breaks during the day.  We started eating vegetarian as well.  We kept this up well into the fall, and sometime in November Abbey went vegan.  Michael, too, but with perhaps a few digressions.  In spite of several health problems, Michael has lost about 60 pounds!  He's feeling pretty good now and I think he's ready to share his story.

Our first post is the ever present banana muffins that our family so loves.  We have a lot of new ideas and recipes to explore, so stay tuned!



Banana Muffins

Ingredients
3-4 ripe smashed bananas
1/3 cup safflower oil (or other vegetable oil)
3/4 cup sugar
EnerG Egg Replacer--1 egg's worth made with warm soy milk instead of water
1 tsp vanilla
1 tsp baking soda
couple grinds of pink Himalayan salt, or a pinch of sea salt
1 1/2 cup of spelt flour

Directions
1.  Mix the wet ingredients in a medium mixing bowl:  mashed banana, oil, egg replacer, sugar.
2.  Use a large measuring cup to mix the spelt flour with the baking soda and salt.
3.  Pour dry ingredients into wet, lightly mix until incorporated.
4.  Divide evenly into a prepared muffin pan.
5.  Bake at 350 degrees F for 20 mins.
6.  Test for doneness with a small knife or toothpick.  If it comes out dry, they're done.

Great with a bit of Earth Balance butter.  Our dog, Milo goes crazy when we bake these!  He'd rather have these than a big juicy steak any day.  Our daughter ate at least four of these before dinner tonight.

Vegan Banana Muffins

These muffins are moist and delicious. Abbey adapted her usual banana muffin recipe to make these vegan. There is fat, but only in the form of monounsaturated canola oil, and they use whole wheat flour. So, delicious and nutritious!

Vegan Banana Muffins

4 bananas, mashed

1/3 cup canola oil

1 cup sugar

for egg replacement: 2 tbl water, 1 tbl canola oil, 1 tsp baking powder, mixed together in a bowl

1 tsp vanilla

1 tsp baking soda

pinch of salt

1 1/2 cups whole wheat white flour

Preheat oven to 350 degrees F.

Mash the bananas with a fork or potato masher. add oil, sugar, egg replacement, and vanilla to the banana. In another bowl, put the flour, salt, and baking soda; mix well. Combine the contents of both bowls, but don't over mix. divide the batter in a 12 cup muffin tin. Bake for 20-25 mins.

You could make this healthier by using an unrefined sweetener, but refined sugar is a known quantity. But experiment! Try palm sugar or brown cane sugar. Just stick to non-liquid sweetener.

Enjoy!