Veganizing Mom’s Banana Muffins

9 Jun

One thing about my mom’s baking: she never EVER makes the same thing twice. My dad always told us that if we liked something to enjoy it, because we would never see it again.

There IS, however, one exception to her rule. Her banana muffins. Whenever the bananas were looking brown and really really sad, she would whip these badboys out, and we would in turn gobble them up like nobody’s business. The original recipe called for dates, but my mom being the self proclaimed chocoholic that she is, insists on chocolate. She also insists that they are the best banana muffins. Ever. I may be biased but I tend to agree.

I decided to take a chance and try to make them better than the best (health wise, that is). Lately I have been on a vegan baking spree. (I just so happen to have a lovely vegan friend that I like to make happy).

So I substituted the heck out of the ingredients, and turned it into a low fat, almost completely vegan (and can be vegan if you want it to be), banana bread. You’re thinking it probably tastes like butt. Not true, friends! It’s actually ridiculous. Everyone that ate some was over the moon in love with it. It has a fresh, clean, banana flavour and it’s unbelievably moist. Just trust me. You have to make it.

I used a light spelt flour instead of regular bleached all purpose.

The original recipe called for 1/2 cup white sugar, and I used 1/4 cup powdered honey and 1/4 cup organic cane sugar.

Instead of an egg, I mixed a tbsp of flax meal with 3 tbsp water and let it sit for a few minutes; it turns into a goopy, jelly-like texture….like an egg….duh.

Instead of 6 tbsp of oil I used 2 tbsp of coconut oil and 4 tbsp of non fat greek yogurt. This is where you can make it 100% vegan by using 6 tbsp coconut oil, or substituting applesauce for the yogurt.

I also used this crazy delicious vanilla goodness that I got for my birthday. If you ever see this in stores…buy it!

The beauty of this recipe, is that it’s so easy and versatile. You don’t need a mixer and you don’t need specific ingredients: just textures that work together and keep the ratios the same. You can use maple syrup instead of sugar, or walnut oil instead of the coconut, pumpkin puree instead of bananas….be creative!  Oh, and I didn’t have a muffin pan free and my loaf pan is too enormous. So I baked it in a square pan. I’m a rebel, you can be too!

Almost or Completely Vegan Banana Bread

2-3 very ripe bananas

1/4 cup powdered (or regular) honey

1/4 cup cane sugar

2 tbsp coconut oil

generous splash of vanilla extract

4 tbsp non fat greek yogurt (buttermilk, yogurt, or sour cream would work just as well)

1 tbsp ground flax meal

3 tbsp water

1 1/2 cups spelt flour

pinch of salt

1 tsp baking powder

1 tsp baking soda

Mix the flax meal and water together in a bowl, and let it sit until it thickens.

Mix the dry ingredients together and set aside.

Mash the bananas in a large bowl then stir in the coconut oil (make sure it’s melted), sugar, honey, vanilla and yogurt.

When the flax meal is ready, add the flax meal and then the dry ingredients and stir JUST until combined (I always suck at this step…ohhh, the pressure. Don’t overmix! Is it really that big of a deal? Yeah….)

Pour into desired baking vessel and bake at 350F until a toothpick or whatever you decide to shove in there comes out clean.

Pat yourself on the back for baking healthy. Then gobble up yummy banana goodness.

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One Response to “Veganizing Mom’s Banana Muffins”

  1. michelle June 9, 2011 at 9:38 am #

    i have used ripe avacado to replace fat in some baking recipes.

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