Maddy’s banana muffins (vegan)

On the last series of one of my favourite podcasts, The Simple Show, there was a segment called “Awkward Icebreaker”, where the hosts asked each other a cringey get to know you question. One such question was something along the lines of “what strong opinion do you have on a completely unimportant topic?” This got me thinking, and then it hit me: walnuts are absolutely mandatory in banana bread. Apparently some folks aren’t a fan of walnuts in banana bread. They are wrong.

This opinion probably stems from a wave of nostalgia brought on by all things banana bread. My mum baked banana bread from her mum’s recipe countless times while I was growing up, and it sure as hell always contained walnuts.

So, this banana bread is choc-full of walnuts. But, I suppose you could leave them out or replace them with something else, say chocolate chips or blueberries. I’ll only judge you a little bit. Leave me a comment and let me know how you feel about walnuts in banana bread.

Now, in the interest of not being another recipe blog that gives you my ENTIRE life story before getting to the point (i.e. the recipe), here it is:

Makes 12 muffins

INGREDIENTS

1/3 cup olive oil
1/2 cup maple syrup
2 flax eggs
2 ripe bananas, mashed
1/4 cup water
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1 1/4 cups wholemeal flour
1/4 cup white flour
100g walnuts, roughly chopped

METHOD

1. Preheat oven to 165 degrees Celsius / 330 degrees Fahrenheit and grease/line a 12 hole muffin tray
2. Prepare flax eggs and set aside – Minimalist Baker has a very easy tutorial
3. In a large mixing bowl, whisk together olive oil and maple syrup.
4. Add flax eggs to the mixture and whisk until evenly combined
5. Whisk in the bananas and water, then the baking soda, vanilla extract, and cinnamon
6. Add in the flour, and using a wooden spoon, mix until just combined
7. Fold in the walnuts
8. Divide mixture evenly between the 12 holes in the tray. Sometimes this recipe makes slightly more or less, no idea why.
9. Bake for 22 minutes. Insert a skewer. If it comes out clean, they’re done. If they’re still a bit gooey, bake for another 5 minutes. Sometimes they’re done in 22 minutes, sometimes longer. Again, no idea why.
10. Transfer to a wire rack to cool.

Recipe adapted from Cookie and Kate’s Healthy Banana Bread

Final note: I’ll just leave this here

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Hallelujah, our problems are solved – we have banana bread!

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