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.