Monday, December 13, 2010

Vegan Banana Apricot Muffins

I would say the monster gave these a 3.5 out of 5. He is willing to eat them but they are not his favourite muffins I have ever made. I quite like them. Geoff says they are too banana-y, but that is what I like about them. We are not vegan, however I do like making vegan baked goods as my son can help me and I don't have to worry about constantly telling him to not eat the dough because it has raw eggs in it.

Vegan Banana Apricot Muffins - makes 12

Please note that this recipe is an adaptation of "Banana Wheat Germ Muffins'" published in Veganomicon; The Ultimate Vegan Cookbook. Veganomicon is, hands down, one of the best Vegan cookbooks and is a great staple for any creative chef's kitchen.

1 cup plain soy milk
1 tsp apple cider vinegar
2 large rip bananas
1/3 cup canola oil
1/3 cup pre-grated panela* (can be substituted with brown sugar or sucanat)
1 tsp pure vanilla extract
1/4 cup hazelnut meal (can but substituted with any pecan or walnut meal)**
1/2 cup wheat germ
2 tsp baking powder
1/2 tsp kosher salt (or 1/4 tsp table salt)
1/2 cup whole wheat pastry flour
3/4 cup all purpose white flour
15 dried apricots (diced very small)

  • Combine the soy milk and the apple cider vinegar in large mixing bowl let sit for 5 minutes

  • Meanwhile mash your bananas

  • Once the 5 minutes is over add to the soy milk and apple cider vinegar mixture the bananas; oil; panela and vanilla. - mix well

  • Then add hazelnut meal; wheat germ; baking powder and salt - mix well

    Hazelnut Meal

  • Now slowly add the flours until everything is incorporated

  • Then add the apricots - mix well and let batter stand for 15 minutes

    Apricots whole and chopped
  • While batter is standing pre-heat the oven to 375F and grease a 12-cup muffin tin with cooking spray

  • Divide batter into the 12 muffin cups and cook at 375F for 22 minutes

  • Remove from oven and once cool enough transfer muffins to a cooling rack

These muffins are great served warm with a little butter. Once cooled store the muffin in an airtight container in the fridge. Since these are extra moist due to all the bananas they really need to be kept in the fridge. When you want to enjoy one warm just pop it in a cold oven and turn the oven on at 350F when your oven is done pre-heated the muffins will be nice and warm. Or pop them in the microwave for a few seconds.

**Panela can be bought in bags pre-grated it looks kinda like brown sugar and can be used in almost any recipe instead of brown sugar or white sugar. I buy my panela at Fresh From the Farm.

*Most nut meals can be bought in health food stores however you can also make your own. Check out this website for how to make your own nut meals:

Nutritional Information per muffin:
1 serving Grain Products
approximately 1/2 serving of fruit
plus some protein due to the nut meal
only contains approximately 1 1/2 tsp added sugar

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