Its 102 degrees outside!!! Im not leaving the apartment!!… Instead Im gonna do something to my bananas that are turning brown in the heat… Thats when they are the sweetest and best for baking:-)I love muffins in the morning. Its just really hard to find a healthy one, to join the coffee when you are on the run… Most muffins out there, are basically just cake and not the best start for you in the morning… I came up with this tasty, healthy recipe for vegan banana bran muffins a long time ago. I bake them all the time and keep them in the freezer so I always have them on hand:-) Just take them out of the freezer in the evening, and your breakfast is ready for when you wake up. If you wanna make them really tasty, heat them up in the oven or toaster…. Sooooo gooood….:-) They are super easy!
- 250 g (1 ¾ cup) Whole wheat flour
- 90 g (1 ¾ cup) Bran
- 1 tsp salt
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 235 g (1 cup) rice milk
- 1 tsp apple cider vinegar
- 250 g (about 3 small or 2 large) banana
- 100 g (½ cup) applesauce
- 88 g (¼ cup + 2 Tbs) canola oil or grapeseed oil
- 120 g (¼ cup + 2 Tbs) agave
- 1 tsp vanilla extract
- 50 g (½ cup) walnuts, chopped
Turn the oven on to 350 degrees (175 fahrenheit), and place the rack in the middle of the oven.
Prepare the muffin tins with paper, so they are ready to be filled. I like to make my own paper liners, which I just cut from brown unbleached baking paper. To shape them into the muffin tins, just use a glass as a weight, and leave it to hold down the paper, while you make the dough ready.
Mix all the dry ingredients in a medium bowl, including the nuts.
In another larger bowl, mash the bananas roughly with a fork. Then mix in all the rest of the wet ingredients.
Add the dry ingredients to the wet, and stir together with a large wooden spoon, or bowl scraper. Dont over-mix, just stir till everything has come together.
The best tool to fill the muffin cups, are an ice cream scoop. If you dont have one, just use a spoon. Fill each prepared muffin cup, with 2 large spoonfuls. (about 3/4 of the way full). Makes about 6-7 large muffins.
Bake for 25-30 min. To check if they are done, use a “cake-tester” or toothpick. If it comes out clean with only a few crumbs on, the muffins are done. Cool on a rack for 5 min, then take them out of the tins and let them cool fully.