Vegan Muffins

July 23rd, 2008

We’re not vegan yet, but we have been trying to eat more vegan and as you can see here, some of it is working out very, very well :) We know eating vegan is better for us and environmentally, for everyone else, too. Still it is so hard to give up a lot of foods you are used to eating, some on a daily basis!

On Mango Power Girl I develop most of my own recipes, and you might have noticed that I have been creating more recipes without eggs or butter. Experiments can be frustrating, but as I experiment more and more I finally feel like I am getting somewhere.

I refuse to sacrifice taste for healthier ingredients, and I would not publish any recipe that didn’t taste absolutely wonderful — taste comes first! My vegan Banana Walnut Chocolate Chip Muffin has been tested twice and was a big winner with family and friends :) What can be better?! Last month, I had made these yogurt-based Heart Smart Carrot Muffins, and they were darn tasty, but I actually think these Banana Walnut Chocolate Chip Muffins top them!

This recipe really was invented out of necessity. All I had one hungry morning was one over-ripe banana and the rest of my pantry. There wasn’t enough time to shop for food then cook and eat, and when I am at home, relaxed — I refuse to eat out because hellyea! I want to cook :)

As a result of that morning’s ingredient situation, this recipe only makes six muffins. One banana can only go so far, but do try experimenting with more if you need a higher yield. The chocolate chips, cardamom, and walnuts add a lot of traditional flavors and goodness, making two muffins per person into a whole breakfast :)

Pair these vegan muffins with my Soy Ginger Chai, and you have an awesome vegan breakfast! I used my Ginger Chai recipe and substituted soy milk for the regular milk. I have personally noticed that when I eat and drink vegan, I really feel a big difference in my body, and I know I am doing good at the same time. Here’s to our baby-steps to being vegan!

Vegan Banana Chocolate Chip Muffins

I used:
2 mashed up ripe bananas
1 cup whole wheat pastry flour
1/2 cup all purpose flour
1/4 cup tablespoons brown sugar
1/4 cup vegetable oil
1/4 – 1/2 cup soy milk (or fat free milk for non vegan version) based on the flour you use
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup dark chocolate chips
1/3 cup chopped walnuts

My method:
1. Preheat the oven to 350 F (175 C)
2. Mix bananas, oil, milk, and brown sugar well in a big bowl.
3. In another bowl, sift the flours, baking powder, baking soda, and spices.
4. Add the dry ingredients to the wet and mix well.
5. Add the chocolate chips to the batter.
6. Line the muffin tins, amd put one scoop of batter in each cup and add walnuts on the top & press down.
7. Bake for 15 – 20 min until the tops are lightly browned, or until a toothpick inserted comes out clean.
8. Cool to room temperature and store in cool, dry place.

Tip: I like making these better in a loaf pan than as muffins, I feel that the recipe comes out really nice.

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