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Tuesday, September 11, 2012

Vegan Banana Blueberry Mini Muffins



Happy Birthday to me!  And what a birthday it's been so far.  Big A woke us up at 3:45am, but then went back to sleep.  Just after I got up at 5am, Little A got up - because of some sort of nightmare involving her elbow, apparently - and did NOT go back to sleep.  The good news is that our 3 year old dictator has actually been in a delightful mood for the past few days.  We'll see what she's like tonight though, if she doesn't take a nap at daycare today like she promised.

Unfortunately, today is going to be a pretty typical, busy day.  I am not seeing clients, but I have a gazillion things to do.  With the beginning of the school year, the never-ending requests for baked goods for various events has started.  Today Big A's school is having a tea party for new families, so I volunteered to make muffins.  Last year I started frequently contributing gluten-free goodies for events, and this was much appreciated by many.  This time I decided to go vegan for those folks who eat a plant-based diet.  The girls sampled these little yummies and were very impressed...also very disappointed that they weren't staying in the house for their consumption!

Little A is also upset that I am not baking myself a cake.  I just don't feel it's necessary.  Last weekend I munched my way through quite a few Hubby cookies, and my parents are coming on Thursday for a few days, and we are all having cake at my brother's house on Saturday to celebrate my niece's birthday, which was yesterday.  If Little A's good mood continues, that's worth more than any birthday cake or gift anyone can give me!

Vegan Banana Blueberry Mini Muffins

3 ripe bananas, mashed
1/4 cup canola oil
1/4 cup agave syrup
4 flax eggs (4 tbls ground flax mixed with 12 tbls hot water, let stand until consistency of egg whites)
1/2 cup non-dairy milk
1 tsp vanilla extract
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
A pinch or two of freshly grated nutmeg
1 1/4 cups fresh or frozen blueberries

Whisk together all wet ingredients in a large bowl.  In a smaller bowl, whisk together dry ingredients.  Dump dry ingredients and blueberries into wet ingredients and stir, just until mixed.  Scrape batter into greased mini-muffin tins and bake in the oven at 375F for about 12 minutes, or until toothpick comes out clean.  Makes 36 mini muffins.  Keep in air tight container for 2-3 days or freeze.

This recipe has been submitted to this week's Wellness Weekend on Diet, Dessert & Dogs.

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