If you haven’t already noticed, muffins are one of my favorite things to make. They are easy, versatile, and delicious! I had some bananas that needed using and frozen blueberries on hand, so I searched my recipes for a good starting point. The original muffin recipe is from the 2006 edition of the Better Homes and Gardens Cookbook. Obviously, it’s impossible for me to bake anything exactly as directed, so I combined several of the variations, added my own ideas, and, of course, made it vegan.
I had just finished whisking my dry ingredients when I looked over at the oatmeal container. Gah! The oatmeal! The recipe variation for the oatmeal version has you subbing out some flour for oats, however, the banana version has you cutting back on almond milk and adding banana. Undaunted, I added a random 1/3 cup of oatmeal to my dry mix and figured I’d work it out. Okay, so maybe trying three variations at once was a bit lofty, but in the end they turned out pretty good!
If you want to make these tasty muffins, you won’t confuse yourself by trying to follow three recipes- I’ve combined them into one fantastic recipe for you (and me)! Mine ended up slightly on the dry side, so I upped the banana amount in the recipe by ¼ cup. As usual, I used a combination of unbleached white flour and whole wheat pastry flour, but for simplicity’s sake just listed unbleached all purpose in the recipe.
I’m hoping that the added banana is just what it needed. I’d love to know if any of you try this recipe. Also, if you add a twist of your own, tell me about it!
- 1¾ cups unbleached all purpose flour
- 1/3 cup old fashioned rolled oats
- 1/3 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/3 cup raw hemp seeds
- 1 cup mashed banana (2-3 bananas)
- ¾ cup fresh or frozen blueberries
- 1 fake egg (1.5 teaspoons Ener-G egg replacer + 2 tablespoons water)
- ¾ cup vanilla almond milk
- ¼ cup cooking oil
Gather together all of your ingredients and preheat your oven to 400°F. Grease cups of the muffin pan.
In a large mixing bowl, whisk together the flour, oats, hemp seeds, sugar, baking powder, salt, and spices. Create a well in the center and set aside.
In a separate medium sized bowl, combine fake egg, almond milk, and oil. Add mashed banana and mix well.
Add banana mixture all at once to the flour mixture. Stir until just moistened. Fold in blueberries.
Spoon batter into the muffin cups. Bake for 18 to 20 minutes or until toothpick/cake tester inserted in centers comes out clean. Remove from oven and allow to cool in the pan on a wire rack for 5 minutes.
Remove from the pan and allow to cool further or enjoy!
Yield: 12 muffins