Maybe you’ve noticed, but I’ve been on a bit of an obsessive muffin blitz lately. I can’t help it! That cool fall air hits my face, a crisp drizzly rain prances across the soggy streets and all I want is a fresh-from-the-oven muffin. That muffins-baking-aroma that warms the whole house isn’t a bad side effect either.
Black-Spots Inspired. A fruit bowl full of black-spotted ripe bananas is all I need to inspire me into a banana bread baking mood. And since I didn’t mind the thought of making the house smell like fresh baked banana muffins this past Sunday morning, I whipped up a batch of (Almost) Classic Banana Walnut mini muffins. They are bursting with organic banana flavor and have tender chunks of raw walnuts sprinkled throughout. For brunch, I paired these mini muffins with a fresh pressed organic fuji apple-ginger juice. What a delicious way to soak in a Sunday morning. Get my recipe…
(Almost) Classic Banana Walnut Mini Muffins (or bread)
vegan, makes 24 mini muffins
Dry Ingredients:
1 ¼ cups whole wheat flour
½ cup unbleached white or spelt flour
1 tablespoon baking powder
1 tablespoon oats
2 tablespoon flax seed meal
*I use Trader Joe’s blueberry flax seed meal
1 teaspoon salt
¾ cup vegan sugar (evaporated can juice crystals)
4 dashes cinnamon
1 dash cayenne
Liquid Ingredients:
1 ½ ripe organic bananas, mashed
2 tablespoon canola or almond oil
2 tablespoon apple cider vinegar
2 tablespoon fresh squeezed orange citrus juice
*I used mandarins, but you can use oranges too.
½ cup soy or hemp milk (plain flavor)
¼ cup soy milk creamer
⅓ cup chai tea concentrate
Fold in ingredients:
1 organic ripe banana, diced
1 cup raw walnuts, roughly crushed
Garnish:
½ banana chopped into bits, sprinkle of sugar.
