Tuesday, February 7, 2012
I bet you are thinking that I am probably up to 300 pounds by now, judging by the way I talk (write) about food, and considering the recipes I have been posting. I think I even tried to convince you on the last post that a blue cheese leek sauce with cream is actually to be considered "light" because it's not made from a true Bechamel*.
Though nowhere close to tipping the scales, I realize that I haven't been sharing all that particularly healthy recipes. This dawned on me just a few minutes ago as I contemplated whether to post a recipe for vegan banana muffins or brownies. Brownies seemed like the right answer, but then I realized my recent recipe trend and decided on the muffins.
I will say, though, that even though these muffins are considered "healthy," they are still totally delicious. They are light and fluffy compared to your typical dense banana bread. I used grape seed oil for the first time in this recipe, which was a good neutral flavored oil, but have used canola oil in the past. These muffins make for a perfect breakfast on the go or pick-me-up snack. This recipe can easily be cut in half if you don't want quite as many muffins.
Oh, and don't worry... I am still going to share my recipe for the best ever brownies.
*cream sauce made from a roux of butter and flour
Vegan Banana Muffins
Makes 2 dozen muffins
4 medium bananas
1/2 cup grape seed or canola oil
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
2 cups wheat pastry flour
2 teaspoons baking soda
2 1/2 teaspoons baking powder
pinch of salt
1/4 teaspoon ground cinnamon
3/4 cup soymilk
Preheat the oven to 375 degrees F. Fill 24 muffin tins cups with paper liners or grease generously.
Mash the bananas in a small bowl and set aside.
In a large mixing bowl combine the oil, granulated sugar, brown sugar and vanilla. Then add the banana and mix together well. Add the dry ingredients (flours, baking powder, baking soda, salt and cinnamon) and gently mix together. Add the milk and stir until just combined. Pour the batter into the prepared muffin tins.
Bake for about 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool 1 minute in the pan; then carefully transfer onto a wire rack to cool completely. Store in an airtight container for up to 3 days.