I have a crazy week ahead of me. Not as crazy as last week, but crazy none the less. In an attempt to make it less crazy, today I made banana corn muffins that I could have for an easy breakfast this week.
The original recipe called for apple sauce, but I had some bananas that needed to be used to that was my first substitution, also I used maple syrup instead of agave, again because I didn’t have agave and added some dried cherries and walnuts that I had around and used less oil then the recipe called for.
I ended up cooking them for an extra 7 minutes, but that’s standard with the stove in my apartment.
Over all they came out quite nice, much less dense than other vegan baking I’ve experimented with, not overly sweet like a store bought muffin, though i think they might be bland if I had not added the cherries and nuts.
Ingredients for 12 muffins:
- 1 cup cornmeal
- 1 cup whole-wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed ripe bananas
- 1 cup soy milk
- 1/2 cup maple syrup
- 1/4 cup canola oil (actually used less)
- 1 cup dried cherries
- 1 cup walnuts
Pre-heat Oven to 325. gearse a muffin tin.
Combine all dry ingredients, then add wet. Stir until combined.
Transfer to muffin tin and bake for 25 minutes (original recipe said 15-20, but my oven tends to wary on the slow side)
Successful experiment!
Not Following Directions 