Monday, January 18, 2016

It's (vegan) muffin time!

Yesterday I devoted a chunk of time to weekly meal prep. I got through two types of hummus, scones and muffins!

The muffins were from a recipe that I adapted slightly from the Healthy Green Kitchen. I had a ton of very ripe banana's to use up and this fit the bill! They turned out fabulous!  I made one batch of banana chocolate chip and one banana blueberry! 

Vegan banana chocolate chip/blueberry muffins

by Natasha Hurst
Prep Time: 12 min
Cook Time: 22-24 min
Ingredients (serves 12)
  • 1.5 cups flour (I used Robin Hood, tastes like white)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • .5 tsp salt
  • 3 medium very ripe banana's, mashed
  • 1/2 cup coconut palm sugar
  • 1 Tbsp ground flax mixed with 2 Tbsp warm water
  • .5 Tsp vanilla extract
  • 2 Tbsp coconut oil, melted
  • 2 Tbsp unsweetened apple sauce
  • 1/4 cup Enjoy life vegan mini chocolate chips or use .5 cup of frozen blueberries.
Preheat oven to 350 C
In a medium bowl, whisk the flour, sugar, salt, baking powder, baking soda.
In another medium bowl whisk together mashed banana's, sugar, vanilla, flax/water mix, coconut oil, apple sauce.
Gently mix the wet ingredients, into the dry ingredients. Once mostly mixed, add in chocolate chips or blueberries. Gently mix until ingredients are all moist and well combined.
Line muffin tin with foil liners or parchment paper liners. Fill 3/4 full with batter.
Bake for 22 min, or until toothpick inserted comes out dry.
Remove muffins and allow them to cool on a baking rack. Store in the freezer for up to 2 months!
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