Saturday, March 31, 2012
Vegan Mocha Banana Muffins
I'm not a photographer, so my apologies for the cellphone photo, with its double-papered muffin. I bet you'll like the muffin itself, which doesn't normally survive long enough to have its image captured. This is based on the Edna Staebler recipe, with a fair bit of tweaking, and a wee bit of caffeine.
1 cup of ripe, mashed bananas
1/3 cup oil or melted fat of your choice
1/3 cup sugar - or 1/2 cup if you like things sweeter
1 TB flax + 3 TB water, mix and microwave until gel-ish. Or one egg.
1 tsp vanilla
1 tsp instant coffee or espresso powder. More if you like!
1 1/4 cups flour - I like white whole wheat, or use all purpose.
1/4 cup cocoa
1 tsp baking powder
1/2 tsp baking soda
a pinch of salt
1/2 cup dark chocolate chips
Mash the bananas, by hand or with a stand mixer. Add oil, sugar, vanilla, flax and water mixture, and the coffee/espresso powder. Mix well.
Mix the flour, cocoa, baking powder, salt, and baking soda together. Pushing the soda through a mesh sieve helps avoid salty clumps. Stir in chocolate chips.
Dump dry ingredients into wet, stirring just to mix, and scoop into muffin tins, or mini muffin tins. Bake at 350 for 10-15 minutes. Makes 8 muffins, or 12 small-ish ones.
True to blog name, I managed to leave the coffee out, and the muffins were still tasty, but they're just better with it. I ended up mixing about 2 TB of coconut oil, a tsp of instant coffee, a couple TB of cocoa, about 2 tsp of milk (plain almond Silk), and powdered sugar (I didn't measure) to make a glaze to add some coffee flavor. It also looks sort of decorative, if you're trying to impress someone.