Good Morning, Muffins!

I’m no vegan, not by a long stretch. But every once in a while, either out of necessity or sheer curiosity, I find myself searching the web for vegan recipes. More often than not, it’s because I’ve run out of eggs or butter or something else that originated from an animal. But rather than dash all hopes of chocolate cake or other yummy treats, I improvise. I’m no quitter.

These muffins are perfect for breakfast. They taste good and they’re good for you. If the whole soy milk thing turns you off, just use the same amount of your favorite milk instead. No biggie. Don’t want applesauce in your muffins? That’s cool too. Just add melted (but cooled) butter instead. They won’t be vegan but who will know?

Banana Oatmeal Muffins

1 1/4 cups flour
1 cup quick cooking oatmeal
1/2 cup brown sugar, pack it down
1 tbsp baking powder
1/4 tsp baking soda
2-3 ripe bananas, mashed
1/2 cup almond milk – or cow’s milk for non vegan (any milk works here)
1/2 cup applesauce or 1/3 cup melted & cooled butter for non-vegan
1 tsp vanilla

Preheat your oven to 400 degrees. Spray your muffin tin with non-stick spray or bust out your liners.

In a big bowl, combine all your dry ingredients; flour, oatmeal, brown sugar, baking powder and baking soda.

In another bowl, whisk together your wet ingredients; mashed bananas, milk, applesauce (or butter) & vanilla.

Now add your wet mixture into your dry mixture & stir a few times, just until the mixture comes together. Over-mixing does not result in nicely textured muffins.

Fill each muffin cup about 2/3 full with batter & bake for 20-25 minutes or until done. Mini-muffins will need 10-12 minutes.

* You can also add ⅓ cup of unsweetened cocoa powder and/or chocolate chips for chocolate banana muffins.

* I like to sprinkle the tops with brown sugar, oats, dried cranberries & flax seeds. Give the topping a little press before baking & you’re good to go.