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Wednesday, January 8, 2014

Vegan Chocolate Chip Cranberry Banana Muffins

 


Today (Day 6 of my gratitude challenge) I am grateful that I have a safe warm home for myself and my family.  Yesterday it was INSANELY cold here in Toronto.  I luckily didn't work yesterday so I only went out to drop off the girls and then pick them up from school.  Just running from car to school and back was painful.  I seriously cannot imagine what life would be like in this weather for someone without a home, or even those unable to afford appropriate outerwear. 

So in light of the chilly weather in these parts, here is a yummy recipe guaranteed to go great with a steaming cup of coffee, tea or cocoa.  Perfect apres ski, skate or sled fare!

When we got home from Florida, there was a big bunch of very ripe bananas on our counter.  This made it easy to decide what to bake for our New Year's Day drop-in: banana muffins!  Little A, who was my helper, decided on adding the dried cranberries...they are like one of her favorite things of all times.  I wasn't sure if the other kids will be as thrilled with them, but they were a huge hit at the party with adults and kids alike.  Not one was left over.

Vegan Chocolate Chip Cranberry Banana Muffins

3 very ripe bananas, mashed
1 cup coconut sugar
2 flax eggs (2 tbls ground flax + 6 tbls hot water)
1/2 cup oil
1 tsp vanilla

2 cups whole grain flour (spelt, kamut, whole wheat or gluten-free blend), I used kamut
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 cup chocolate chips
1/2 cup dried cranberries (preferably juice-sweetened)

Whisk together wet ingredients in a large bowl.  Combine dry ingredients in a medium bowl and then add, along with chips and cranberries, to wet ingredients.  Stir just until mixed.  Spoon into greased muffin cups and bake at 375F for 16 minutes.  Makes 22 muffins.

 
 
 
This recipe has been submitted to Wellness Weekend recipe roundup and Saturday Night Fever Link-Up.