Be warned–these muffins disappear at an alarming pace. By trying to expand rather than restrict my options while going dairy-free, I developed this new version of banana bread that my kids and I enjoy more than any other. So delightful is the flavor of these muffins, I don’t think I’ll ever look back.
Recipe for Heavenly Banana Muffins
1/4 cup coconut milk
1/4 cup almond milk
2 tsp. apple cider vinegar
1 tsp. vanilla
1/2 cup vegan margarine, coconut oil, or butter*, softened
1/2 cup unrefined sugar (I used a Mexican brand that I found in the Hispanic food section) or brown sugar
1 cup unbleached flour
3/4 cup whole wheat flour or whole spelt flour
1/2 tsp. ground ginger
1/4 tsp. cinnamon
1 tsp. baking soda
pinch sea salt
2 ripe bananas, mashed (enough to equal one cup)
- Combine milks and vinegar in a large non-metallic bowl. Let stand for 5 minutes.
- To the milk and vinegar mixture add vanila and eggs, whisking to blend. Meanwhile, blend together margarine (or equivalent) and sugar in a separate mixing bowl and then transfer the mixture to the bowl with the milk and eggs. Blend well; add mashed bananas and mix until fairly smooth.
- Combine remaining dry ingredients in a separate bowl and then add to batter. Stir gently until no dry clumps of flour remain. Fill muffin cups or a greased muffin tin with batter, about 2/3 full. Bake at 350 F (180 C) for aprroximately 20 minutes, until muffins are light golden and fragrant.
Note: If you prefer your muffins to be very sweet, increase the amount of sugar or add a bit of stevia.
* To make this dairy free, you can opt to use clarified butter or ghee.