Sunday, March 22, 2009

banana muffins

we've just discovered the new world of vegan baking. we're not vegan, but the same dairy-free rules apply when it comes to baking. no eggs, no milk, no butter. hard to believe that its taken me 8 years to discover this. we've been on a vegan baking marathon every weekend. i've taken vegan cake and bread recipes and made them into muffins. my girls love anything in cupcake format.
here's a banana recipe i found online. i wanted to add chocolate chips, so i got some that didn't have any milk. but when i had the girls try the chips alone, they said it made them itchy. so i'm confused, don't know why. the ingredients listed are: semisweet chocolate (sugar, chocolate liquor, cocoa butter), soya lecithin and real vanilla. is it the cocoa butter???? not sure. so i made a big batch without the chocolate chips, and a few with for myself. :)

  • 1 3/4 cups white flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 3 small or 2 large bananas, mashed
  • 1 cup vanilla soymilk
  • 1 Tbsp canola oil
  • 1 tsp vanilla
  • organic or 'real' semisweet chocolate chips (optional)

Prepare to Bake:

Lightly spray a bread pan with cooking spray, or line a muffin pan instead. Preheat the oven to 350 degrees.

Make the Banana Bread:

  1. Mix the flour, white sugar, brown sugar, baking powder, baking soda, and spices in a large bowl.
  2. Mash the bananas with a fork.
  3. Mix the mashed bananas, soymilk, canola oil, and vanilla together in a large measuring cup or small bowl.
  4. Add the wet ingredients to the dry ingredients and stir. (optional: fold in chocolate chips)
  5. Pour the batter into a bread pan or muffin pan.
  6. Bake at 350 degrees for about 45-50 minutes for banana bread (about 15 minutes for muffins), or until a toothpick inserted in the center comes out clean.
update: the bread stuck to the paper liners. i'll have to grease the muffin pan next time.

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