I began this summer as I begin every summer—wishing it was over. I don’t know what it is, I just get lazy, and I start missing sweaters and scarves like crazy.
Of course, the end of summer is really just another way to say the start of a new school year. Back to the restless quiet of a 6AM train, a shrivelling bank account, and a schedule of leering due dates. Cue heavy sigh.
Early mornings like this mean breakfast has to be something I can stuff into my backpack on the way out the door. This is a hint that I will be sharing many muffin recipes this month. You have been warned.
Today is the first day of Vegan Mofo! I’m going to be focusing mostly on quick-prep and/or easily portable foods for school and work.
I’m going to try my best to stop by other participating. Hope to meet lots of you. Cheers, and good luck!
Chocolate Walnut Banana-Oat Muffinsvegan, gluten-free, soy-free, corn-free, refined sugar-free
1-1/4 cups gf & cf flour blend
1-1/4 cups certified gf oats
1 tsp gf & cf baking powder
1/2 tsp guar gum
1/2 tsp baking soda
1/4 tsp cinnamon
Dash of salt
4 small, very ripe bananas
1/2 cup unsweetened rice milk mixed with 1/2 Tbsp apple cider vinegar
1/2 cup coconut palm sugar
1/8 cup coconut oil, melted
100g vegan chocolate, chopped
1/2 cup walnuts, chopped
Preheat oven to 350 degrees. Line or spray a muffin tin and set aside.
In a large bowl combine flour blend, oats, baking powder, gum, baking soda, cinnamon, and salt; set aside.
In a medium bowl, mash the bananas; mix in the milk and vinegar, sugar, and oil. Pour wet mixture into the dry ingredients and gently stir until almost combined.
Toss in the chocolate and walnuts and stir just to combine. Fill prepared muffin cups with all the batter.
Bake 18-20 minutes, until lightly golden brown and tested done. Cool 5 minutes in the tin; gently remove to a wire rack to cool completely.
Yield: 12 muffins