Mini-Muffins
Tomorrow is my daughter’s class party. Since the party is mid-morning, I decided against making cookies or cupcakes. I decided to go the marginally healthier route — banana chocolate chip muffins — and am posting the recipe to share.
Banana-Chocolate Chip Muffins
Adapted from Moosewood Restaurant Cooks At Home
Wet Ingredients:
1 1/2 C. mashed ripe bananas
2 t. baking powder, 3 T. water, 3 T. veg. oil (or 1/2 C. soy yogurt)
1/2 C. veg. oil
3/4 -1 C. brown sugar
1/2 t. pure vanilla extract
Dry Ingredients:
2 C. unbleached white flour (or 1 1/2 C. unbleached white flour, 1/2 C. whole wheat pastry flour)
1 t. baking powder
1/2 t. salt
3/4 C. - 1 C. vegan chocolate chips
Directions:
Preheat the oven to 350 degrees.
In a large bowl, mix together the wet ingredients.
In a 2 C. measuring cup, combine the flour, baking powder, and salt. Add these ingredients to the wet ones until just combined, being careful not to overmix the batter.
Fold in the chocolate chips.
Spoon batter into prepared muffin tins, sprayed with canola cooking oil spray. Bake 10-15 minutes for mini-muffins, 20-25 minutes for standard muffins. A toothpick inserted in the center of a muffin should come out clean.
These muffins are always a crowd pleaser, especially with the younger set.
But if you are trying to do an allergy-friendly brunch and want to “wow” adults as well as kids — I highly recommend you browse a copy of Isa Moskowitz’s book, Vegan With A Vengeance. Her Lemon-Poppy Seed Muffins and Carrot-Raisin Muffins are absolutely divine. (Though my daughter, a devout chocoholic, protests vehemently when I make them — she demands chocolate chips.) You may also want to check out the Post Punk Kitchen, also by Isa Moskowitz (and others). I’ve tried quite a few recipes from their extensive recipe archive, with consistently good results.
Happy Baking!