Anthem Livin~365 Things to do: DAY 33
Its a rainy, gray, cloudy day here in Anthem Arizona. Reminds me a bit like home in Washington State, not too bad as long as it does not stick around for too long.
It is a perfect day to hang inside and bake something yummy.
My favorite is this Vegan Banana Bread Muffins
- 2 tablespoons flax meal + 6 tablespoons water; plus 2 teaspoons flax meal for sprinkling over the top of muffins, if desired
- 1 cup whole-wheat flour (can substitute all-purpose flour)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups mashed overripe bananas (about 4 medium bananas)
- 1/2 cup light brown sugar
- 1/2 cup applesauce
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with non-stick cooking spray or vegetable shortening.
- In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
- In a large bowl, whisk together the flours, baking soda, and salt.
- In a medium bowl, mash the bananas. Stir in the brown sugar, applesauce, vegetable oil, vanilla extract, and flax/water combination.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir just until the ingredients are incorporated. Batter will be thick.
- Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.
- Sprinkle remaining 2 teaspoons flax meal over the tops.
- Bake for 18 – 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
- Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.
- These muffins keep for 3 – 4 days in an airtight container at room temperature, or freeze in a zipper bag.
Live Live, Be Well…Namaste!
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