In between recovering and catching up on Weeds episodes, I may have made some absolutely wonderful banana bread muffins.
I discovered I don’t have a loaf pan (??), so I had to improvise when I was hit with a last minute banana bread craving. Side note: how do I not have a loaf pan? I have everything that could ever conceivably be in a kitchen, but not a loaf pan? I suppose I am more of a cook than a baker. However, I keep hitting gold with vegan baking.
Vegan Banana Muffins (Adapted from this recipe)
Makes 6 regular sized muffins
1/8 c rice milk
3 tbsp olive oil
3 tbsp agave nectar
1/2 tsp vanilla extract
3 mashed ripe bananas
1 c whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp dark chocolate powder
1/4 tsp sea salt
1/2 cup chopped walnuts & almonds
1/4 c white chocolate chips (optional)
Preheat oven to 350F.
Mix flour, baking soda, baking powder, chocolate powder and salt together in a large bowl.
Mix milk, oil, nectar, extract and banana in a separate bowl.
Incorporate wet ingredients into the dry.
Fold nuts and chips into batter.
Use muffin cups or spray with PAM. Fill muffins tins 2/3 full.
Bake for 30 minutes, or until toothpick inserted in middle comes out clean.
I made these last night. They’re already gone.