Banana Muffins
This is a veganized version of a family recipe. When I was growing up, my mom would make these for me to take to school on my birthday to share with my class. They're a great way to use up bananas that are about to spoil, and they can be eaten as breakfast, snack, or dessert. Zach and I currently own only one muffin tin and this recipe makes two dozen, so we pour half the batter into a loaf pan, add chocolate chips, and make it a "dessert loaf." Whatever vessel you use and whatever you choose to call the finished product, it will be delicious.
Ingredients
* It would be prudent here to steal some of the water from the flax seeds and use it to dissolve the baking soda before adding it to the rest of the ingredients, to prevent clumping
Baking
- 1 cup sugar
- 1 cup coconut oil - liquid
- 2 cups very ripe mashed bananas - usually about six
- 4 flax "eggs"*
- 2 1/2 cups flour
- 1 tsp salt
- 3 tsp baking soda*
* It would be prudent here to steal some of the water from the flax seeds and use it to dissolve the baking soda before adding it to the rest of the ingredients, to prevent clumping
Baking
- Mash bananas in a large mixing bowl. Add coconut oil and sugar, mix well.
- Add flax "eggs" and dissolved baking soda, and mix
- Fold in flour and salt, being careful not to overmix
- Use coconut oil to grease muffin tins or whatever you're using.
- Bake for 30-40 minutes at 350 degrees