Ok, here is my first attempt at vegan baking. I definitely didn’t make a running jump into the pool of egg-free, dairy-free baking, but rather stuck my toe, then foot, into the waters like an old woman in a skirted swimsuit. There are certainly a ton of beautiful vegan baked goods out there, but many of them require ingredients I don’t have and quite frankly, I’m worried that the texture will fall short of expectations.
I need to get over these worries. My plan is to start small & easy, acquire some more healthful baking staples along the way (bye bye refined granulated sugar, you’ve been replaced by turbinado & organic sugar … scored at a great price at BJs btw), and become a confident, vegan-baking queen (or something like that).
Muffins seem like the perfect candidate for a first try. They’re one of my fav items to bake and are pretty darn easy. I spotted this recipe on Poppy’s wonderful blog, and was sold. There are only a handful of ingredients, and shockingly, no oil. A virtually fat-free muffin, hard to believe.
I guess the bananas are enough to keep these guys moist.
Half plain and half using Poppy’s idea of topping with a banana slice and sugar.
Both were good, but I gotta say I loved the caramel banana ones.
Mine wound up caving in during cooling, but I don’t care. Looks aren’t everything ;)
These were really really good warm out of the oven (I ate two), and kept pretty well for 1 week in the fridge. Also great cut in half and toasted.
- 4 ripe bananas (1 sliced)
- 1/2 cup plain soymillk + 2 tbsp. lemon juice stirred together = vegan buttermilk
- 1/2 cup raw sugar
- 1 tsp. vanilla
- 1 1/2 cups whole wheat pastry flour
- 1 tsp. baking soda
- 1/2 tsp. fine sea salt
Preheat oven to 350 degrees.
Blend bananas, sugar, vanilla, and vegan buttermilk in your blender until smooth. Whisk the dry ingredients together in a medium bowl. Pour wet mixture into dry and stir with a wooden spoon until just combined. Measure out by 1/4 cup measures into a lightly oiled 12 tin muffin tin (don’t use papers, these will stick). Place a banana slice in the center of each muffin and sprinkle with sugar if desired. Bake for 20-25 min. until just golden. Let cool for 5 min. in pan before removing onto a rack to cool completely.
Yield – 12 muffins (although I like my muffins larger, so will probably overfill next time & do 10)