Banana Bread Muffins

Hi all, I have a delicious guest post for you today brought to you by the beautiful and lovely Miriam Plata!  She has a killer vegan banana bread recipe that can be baked into small, scrumptious muffins.  Miriam is an extremely talented artist, an avid cook, and a wonderful friend of mine.  Also, be sure to check out her website with all of her crazy/sexy/cool clothing designs!  Plata, baby.

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Got some brown bananas that you don’t want to feed to your worms or throw in the compost? (should be browner than these babies but they were thrown into this recipe faster than my camera could snap up!) Then put them to some deliciously good use in this sweet treat.

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This recipe is based on the banana muffins my mamma used to bake when I was little. The cookbook, that’s older than me, always opens right to this page, hardened by splatters of batter and torn from the pages sticking together. It’s our favorite!

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Banana Bread Muffins

  • A loaf pan or I like to use a cupcake pan or muffin tin
  • A mixing bowl
  • Something to mash and mix with (fork, whisk, spoon?)
  • An oven would also be useful
  • Something wooden and pokey (to check that it’s done)
  • 3 *very* ripe bananas
  • 1/2 cup granulated sugar
  • 1 tablespoon flaxseed meal or chia seeds + 2-3 T agua
  • 4 T coconut oil melted, but not super hot (use some to grease the pan)
  • 1 1/2 cup flour (I usually do whole wheat flour or half whole wheat/half all purpose, or substitute some for buckwheat flour)
  • 1 tsp salt
  • 1 tsp baking soda
  • Optional: nuts and berries (for example 1/2 cup pecans and 1 cup blueberries)
  1. Preheat oven to 325 F.
  2. Grease your pan of choice.
  3. In a bowl, mash up those ‘naners!
  4. Make the “egg” in a separate little bowl by mixing the chia/flax with the water (agua) and let it sit for 5 minutes to become gooey.
  5. Mix in the sugar, ‘egg’, and oil.
  6. In a separate bowl, stir together the flour, salt and baking soda. Optional: Add 1 tsp cinnamon!
  7. Mix everything gently, just until it’s all moist.
  8. I love to chop up some pecans and add a bunch of blueberries. Then gently fold them into the batter. Also save a sprinkle of pecan pieces for the top, to add a little crunch.
  9. Pour batter into the lightly greased pan. (Optional: lick bowl clean.)
  10. Bake for 55 to 60 minutes in a 9 by 5 inch loaf pan, around 35 minutes for a cupcake pan.
  11. When it’s done, it will begin to pull away from the sides of its pan. Check that it’s done by poking the center with a wooden skewer. When the skewer or chopstick or toothpick comes out clean, the bread is done!
  12. Let it cool in its pan on a metal rack for 10 minutes (or eat it right away and have it burn your fingers and all fall apart, like I do).Then take it out and let it cool completely.  Apparently, if you wait a day before slicing, it will be easier to slice and more flavorful. It can also be wrapped and stored in the fridge or even freezer. I have never tried that, because it has never lasted that long…
    This recipe was altered to be made vegan (and less sugary and whole wheat), but was originally found in Sunset Easy Basics for Good Cooking, 1982.

🙂 Happy Friday, kids.

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