Good morning, sunshine. Don’t reach for that box of cereal! Saturdays and Sundays call for freshly baked goods, for Goddesses Sake! You worked hard all week, and you deserve a house that smells of heavenly goodies that take mere minutes to throw together. Despite our deep and abiding love for bananas, every once in a while, we have a few that don’t make it. Since a green bitch would never waste, try this recipe to make use of three very ripe bananas. We add chocolate as often as possible but feel free to omit if it doesn’t suit your taste. You can also add any kind of nuts to these as well. We recommend toasting them first for a more intense flavor.
- 3 ripe bananas
- ¾ C organic brown sugar (Editors note: You can replace agave with sugar, just add a wee bit more)
- Egg replacer equal to 1 egg
- 1/2 C organic crunchy peanut butter (smooth works too)
- 2 C whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ¾ C mini vegan chocolate chips
- 1 TBS vegan sugar
Preheat oven to 375 °. In a mixing bowl, mash bananas with a fork. Add sugar, egg replacer, and peanut butter and stir by hand or mix on low speed with a hand-held mixer. In a separate bowl, sift flour, baking powder, baking soda, and salt. Add the dry ingredients in three parts to wet and mix until incorporated. Do not over mix. Fold in the mini chocolate chips. Scoop mix into non-stick or lightly greased muffin pan. You can get up to 12 average sized muffins or 24 mini muffins. Sprinkle tops of muffins with vegan white sugar. Bake for 17-22 minutes. Since ovens vary, check after 17 minutes using toothpick testing method.
RECIPE VIA Kathryn Hostettler, who is a full time social work graduate student, part time pet nanny, volunteer with Rogers Rescues, and vegan home cook. She won an honorable mention in the November2009 Vegetarian Times for her Vegan Pumpkin Pie with Candied Cranberries recipe. One of these days, she will get around to writing a cookbook.