Holy muffin deliciousness. The house smells like banana bread. Yum! Best thing about these Bananna Muffins? Well, I guess the best thing is that they're really yummy. So the second best thing is that they fall into the 'Non-Scary Vegan Baked Good's category - no tofu or soy products anywhere near these babies. Just really delicious (bonus: healthy) muffins.
I adapted this recipe from Veganomicon, my favorite vegan cookbook, and put a few of my own twists on it. I added coffee to the batter (a trick I learned from Moosewood) which goes really well with the other deep flavors in the muffins. I also used brown sugar instead of white, added some vanilla, and opted for whole wheat pastry flour instead of all purpose white.
They don't taste vegan, they don't taste healthy, they don't taste whole grain, and they don't taste low fat. They taste good. Go ahead... make 'em. I dare ya.
2 large ripe bananas
1/3 cup black coffee
1/4 cup canola oil
1 teaspoon real vanilla extract
2 tablespoons molasses
1/2 cup brown sugar
1 1/4 cups whole grain organic pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/3 cup toasted walnuts (or chocolate chips?)
1. Preheat the oven to 350.
2. Mash the bananas into the coffee with the tines of a fork until they become one smooth, thick mixture.
3. In a mixing bowl bowl combine the wet ingredients (banana/coffee, oil, vanilla, molasses) then add the sugar and mix well.
4. Dump in all the dry ingredients (you can sift first if you want, but I am way too lazy for that).
Fold the wet and dry ingredients together until just mixed. You don't want to beat the batter or the muffins will turn out chewy instead of tender.
5. Divide evenly into lined muffin tins and bake for 15 minutes(ish).
The good news is that, since there are no eggs in these, you don't have to worry about under-baking them. So pull 'em out when the top is firm to the touch and they'll be moist and delicious!