Vegan Banana Bread Muffins

These muffins are shaped like muffins, but have the texture of banana bread.

INGREDIENTS:

• 1 and 3/4 cups of Flour
• 2/3 cup Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Kosher Salt
• 2 large very ripe Bananas, mashed until just about smooth
• 1/4 cup Vegetable Oil
• 1/4 cup Almond Milk
• 2 Chia Eggs*
• OPTIONAL: 1/4 - 1/2 cup chopped nuts (for this iteration I used Pistachios, but I prefer Walnuts or Pecans)

* To make a Chia Egg, mix 3 Tablespoons of water with 1 Tablespoon of Chia seeds, and let it sit for about five minutes until it's goopy.

DIRECTIONS:

1. Preheat your oven to 350-degrees Fahrenheit.
2. In either the bowl of your stand mixer or some other big bowl, combine about half of the flour with all of the sugar, baking powder, baking soda, and salt - then mix to combine.
3. Add the mashed bananas, oil, and almond milk -- and after stirring to combine, use either the paddle attachment to your stand mixer or a hand held electric mixer to beat the batter for 2 minutes.
4. Add the chia eggs and the rest of the flour, and beat until blended.  Now stir in your nuts, if you're adding any.
5. Scoop the batter into a greased muffin pan, filling each cup about halfway.  (I like to use a #20 / 3 Tablespoon disher.)  You should get about 10 muffins (or 11 - 12 if you added nuts).
6. Bake for approximately 20 minutes, or until starting to brown and when a toothpick comes out clean.  Let them sit in the muffin pan for a couple of minutes after removing from the oven, to help them release from the sides -- then pop them out and enjoy.

This recipe is a modification of "Banana Bread" from the

Better Homes and Gardens Classic Red Plaid Cookbook.

My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, excessive and repetitive photos, or incessant rambling that I see on other blogs.  I personally tend to skip over all that, just scrolling straight to the bottom in hopes of finding the recipe right away.  Therefore, I hope you appreciate the brevity above.

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If you have any questions or comments, please leave them below or
contact me directly using the form near the top of the right-hand column.

Vegan "Grated Parmesan Cheese"

With the pandemic still looming and currently seriously surging, plus our efforts to only visit the grocery store no more often than every 2 weeks -- 'tis the season for "using up what's next to expire" from our fridge and pantry.  Today, there are yellow and green summer squashes that I bought for specific recipes, but never got around to them (and one of which I already had to chuck 😕), so I Googled and settled on making some Vegan Zucchini Gratin as part of our dinner tonight.  That required the whipping up of some Vegan "Grated Parmesan Cheese" . . . .

INGREDIENTS:

• 1 cup of roasted, salted cashews
• 4 slightly heaping Tablespoons of nutritional yeast
• 3/4 teaspoon of kosher salt
• 1/4 teaspoon of Penzeys roasted garlic powder

DIRECTIONS:

1. Throw all the ingredients into a food processor or strong blender, and whiz it in pulses until you have something that looks like grated cheese.  This won't take very long at all. 
2. That's it!  (You don't need to store it in the fridge, because none of the ingredients came from there -- but it can't hurt.)

This post is based on and modified slightly from the recipe given

by The Minimalist Baker (who I tend to gravitate towards a lot).

My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, excessive and repetitive photos, or incessant rambling that I see on other blogs.  I personally tend to skip over all that, just scrolling straight to the bottom in hopes of finding the recipe right away.  Therefore, I hope you appreciate the brevity above.

** You'll also never find ads here. **

If you have any questions or comments, please leave them below or
contact me directly using the form near the top of the right-hand column.