Sunday, July 19, 2009
I had 3 totally blackened bananas sitting on my kitchen counter and I knew I had to take action asap. I'm talking near fermentation here. I also had some fresh blueberries on hand. Instantly, I turned to the internet and a search for "vegan banana blueberry" led me to a muffin recipe on ChooseVeg.com. (Honestly, why do I buy so many cookbooks?)
3 ripe bananas
1/4 cup canola oil
1 cup sugar
2 cups white whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup fresh blueberries
1. Preheat the oven to 350°F.
2. In a medium bowl, mash the bananas with the oil and sugar and mix well.
3. In a small bowl, sift together the flour, salt, and baking soda.
4. Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined.
5. Fold in the blueberries.
6. Pour the batter into a lined muffin pan.
7. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.
The bananas serve as the binder here, so no egg replacement is necessary. The original recipe included a crumb topping, which I left out because...well, I was too lazy to futz around with it. The muffins were still delicious without the topping (i.e., the extra sugar, fat, and hard labor). Score 1 for the banana-blueberry combo!