Vegan banana muffins

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Just because bananas have gone rotten, doesn’t mean they can’t make something amazing! Many days growing up, I’d get home from school and be greeted with the aroma of fresh baked banana bread my mom had made. The sweetness and heartiness of banana muffins and breads always made them a favorite of mine. Continuing on the tradition, but as a dairy-free (and vegan) alternative to fit my diet, this week baked some banana muffins myself.  

I used 7 Shades of Vegan’s recipe, which was delicious and easy to follow. I did make a small modification though. I was not stocked up and had only half of the canola oil needed, so I added equal parts olive oil, which I was a little hesitant about since I’d never cooked with it before. But it made for extra rich and moist muffins (sorry to anyone who hates that word, but I can’t think of a better way to describe them). These began banana muffins are a healthy, filling and tasty snack for any time of day, but especially with a cup of earl grey tea in the morning.

Dry Ingredients: 
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 cup sugar

Wet Ingredients:
1/4 cup canola oil
1/4 cup extra virgin olive oil
1/2 cup applesauce
2 tsp. vanilla
2 bananas, very ripe and thoroughly mashed

Preheat your oven to 325 degrees, and fill a muffin tin with paper holders or grease it with oil. Separately mix the dry and wet ingredients, then combine, stirring by hand, being cautious not to overmix. Bake for 25 minutes, and relocate muffins to a wire cooling rack shortly after removing from oven. 

Makes 12

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