What do you do with your bananas that turn brown before you get to eat them? Unless your answer is "put them in the freezer until I make them into banana bread" you are wrong. I always freeze my bananas that have become too ripe to eat raw. Once I've collected 3, it's time to make bread (or in this case muffins)
- 3 bananas (you can use ripe bananas if you don't have any frozen)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup veggie oil or Earth balance or shortening
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1.5 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cloves
- cinnamon sugar for sprinkling
- Preheat oven to 350 degrees
- Cream the sugar with the oil/Earth Balance/ shortening.
- Defrost the bananas if they are frozen. Peel and mash the bananas (a potato masher works just fine). Add the mashed bananas to the sugar mixture.
- Mix the dry ingredients in a separate bowl and sift into the dry ingredients. Mix. Quick word on spices. This is just how I happen to like my banana muffins. Maybe you like more cinnamon and less nutmeg. Maybe you hate cloves. I don't know- this is just how I like it- feel free to mess around until you get it just right. The great part about vegan baking is you can taste it while you make it! You don't have to worry about weird diseases running around in your batter, so go ahead, taste and adjust the spices so it's just the way you like it.
- Pour the batter into muffin trays- I made mini muffins tonight because I wanted less calories per muffin (so I can eat more!)
- Sprinkle with cinnamon/sugar. Bake for 25 minutes
Total Fat 1.9g |
| Trans Fat 0.0g |
| Cholesterol 0mg |
| Sodium 113mg |
| Total Carbohydrates 14.0g |
| Dietary Fiber 0.6g |
| Sugars 6.7g |
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