It seems Portland has forgotten that it’s almost June. Mother Nature keeps teasing us with days of sunshine speckled here and there, but then it decides to rain for like 6 days straight. The first summer I was here for I remember summer coming quite quickly, but every year after that it takes longer and longer to get here… =(
So what do you do when it’s all gloomy outside? Create some sunshine! In the shape of a muffin, of course.
These muffins are based off a recipe in Veganomicon, though I kind of turned it upside down and made it almost unrecognizable. That’s one thing I love about baking. There are sooooo many possibilities in every recipe that allow you to use your creative energies in any way you see fit. The only downside being, of course, that the finished product isn’t, well, edible, but you’ve got to learn somehow!
Strawberry Banana Muffins (vegan)
Preheat the oven to 350 and line a muffin pan with cupcake liners, or don’t and just spray with non-stick spray.
- 1 C bread flour (AP flour will work too)
- 1 C whole wheat pastry flour
- 1/2 t salt
- 1/2 t baking soda
- 1/2 t baking powder
- Pinch of nutmeg
Sift together the dry ingredients in a small bowl and set aside.
- 3 average size bananas (very ripe)
Peel the bananas and place them in a large mixing bowl. Mash them to smithereens. Hull and dice enough strawberries to make a cup, plus have a few extra pieces to put on top of the muffins. Set them aside for now.
- 1/2 C soy yogurt, I used peach
- 1/4 C agave
- 1/4 C organic sugar
- 2 T soy milk
- 1 T canola oil
- 1/2 tsp vanilla
- Extra sugar for sprinkling (raw, large granule preferably)
Add the wet ingredients to the smashed bananas and mix thoroughly. Add the dry ingredients and mix to incorporate. Fold in the cup of strawberries.
Transfer the batter to the lined muffin pan. Top each cup of batter with a few of the strawberries pieces, and sprinkle some raw sugar over each cupcake. Bake for about 18 – 20 minutes, or until a toothpick comes out clean. Transfer the muffins to a wire rack about 5 minutes after removing them from the oven.
I think the combination of strawberry, banana and peach (from the yogurt) give these muffins an almost tropical-summery feel. Like you can imagine sitting on a beach with the sunshine gleaming down on you while drinking a Mai Tai and listening to the waves rolling in. Or maybe they just taste good and I’m really ready for summer (probably the latter).
I honestly wasn’t very impressed with these the moment they came out of the oven, I thought they needed more sugar or less salt. But the next day they were delicious – likely because all the flavors had time to meld. I think they’d also be good with a little pineapple and some orange zest.
Are you a muffin fan? What’s your favorite muffin recipe?