One of our all-time, family favorites for breakfast is a banana muffin recipe that I have been using for years. My mom made these for us as kids and we always loved them, and I continued the tradition with my children. Lately, I've been tinkering with the recipe to make it not only vegan and fairly healthy, but to also preserve the taste we love and get the texture as close to a "regular" muffin as possible. This morning when I made them for breakfast, we all agreed that they tasted great and were what we expect out of our banana muffin recipe. So, I had better get this down on "paper" before I forget what exactly it was that I put in them this morning.
Vegan Banana Chocolate Chip Muffins
Preheat oven to 375 degrees F.
Mix together in a bowl by hand or on the lowest mixing setting of a stand mixer:
3 mashed, ripe bananas
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1/2 cup sugar
1/4 cup applesauce
1 portion of egg replacer equal to 1 egg*
After these ingredients are mixed together, sprinkle over the top of the dough:
1 tsp. baking soda
2 tsp. baking powder
Pour 1/4 cup of sparkling water over the soda and powder so that they are mostly dissolved and the mixture is bubbling a bit. Mix it all together again, mixing as little as possible. Add in the amount of vegan chocolate chips that you desire and mix very gently one last time (or fold them in gently with a spoon). I use the semi-sweet chocolate chips from Trader Joe's that have no dairy in them.
Fill 12 muffin tins with the muffin batter and bake between 18-20 minutes, or until an inserted toothpick comes out clean. (There is not oil in the recipe, but I do lightly grease my muffin tins or muffin cups before filling them. Using either silicone muffin tins or non-stick muffin tins is also a good option.)
*A friend gave me a good tip for the egg replacer and that is to make sure the water is very hot (not boiling) before mixing in the powder. For the Ener-G replacer the formula is 2 Tbs. of water to 1 1/2 tsp. powder.
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