I know the title of my blog is Baking on the Side and yet, there doesn’t seem to be much focus on baking here does there?
Truthfully, I do love baking. But these days my time and attention is else where. And I also don’t bake a lot because then it sits around the house and well I eat it. Too much of it. So I don’t bake a lot. (Hence it is baking on the side, not just life of baking…)
But sometimes I do. I had a real hankering to bake on Sunday, so I did.
Yup, the title says it all. Sadly, I cannot take credit for this recipe. That goes to Colleen Patrick-Goudreau & her book The Joy of Vegan Baking. I have both this book, and The Vegan Table and I have to say, I have not been disappointed with any recipe I’ve tried from them, they’ve all been delicious. Plus the cookbooks are full of pictures! Best part of a cookbook is pictures of the food right?
Vegan Banana Chocolate Chip Muffins
Adapted from The Joy of Vegan Baking
Makes 12 muffins
1 cup whole wheat flour
1 cup all-purpose flour
1&1/2 tsp baking soda
1/2 tsp salt
1/2 cup coconut sugar*
1/3 cup canola oil
4 ripe bananas, mashed
1/4 cup water
1 cup non-dairy semisweet chocolate chips
1 cup walnuts (optional – I did not use)
1. Preheat oven to 350F, butter a muffin tin.
2. In a medium bowl mix together flours, baking soda, salt.
3. In a large bowl mix together sugar, oil, banana and water.**
4. Add flour mixture, and chocolate chips to banana mixture.
5. Fill muffin tins 1/2 full roughly.
6. Bake at 350F for 20-30 minutes.
* Original recipe had 1 cup of sugar, I halved it, also it called for just regular sugar, but I have a huge Costco-purchased bag of coconut sugar, and it was fine in the recipe.
** I had frozen bananas, and I don’t own a microwave; so I used a blender to blend the liquid ingredients together, it worked really well! Try it, no pieces of banana left in the recipe.