So last night, I randomly read that February 23 is National Banana Bread Day. I had also come across a simple and yummy recipe for banana bread a week ago on the Instagram page of a delightfully named vegan food blog called Where’s The Beet?
It seemed like fate, plus I’d been looking for a way to use up the overripe bananas taking up space in my freezer.
Since I don’t currently have a loaf pan, I made muffins instead. I’m calling them “almost-vegan” because I cheated a bit and added some milk at the end, as the batter was a bit dry.
Overall, a great go-to muffin recipe which doesn’t require butter or eggs if you happen to be out of those, but have tons of otherwise useless overripe bananas on hand!
Happy National Banana
Bread Muffin Day!
ALMOST-VEGAN BANANA MUFFINS
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup brown sugar
- 1 cup overripe (mashed) bananas
- 1/3 cup canola or coconut oil
- 1 cup milk
- 2 Tbsp cinnamon
- 1 cup raisins, chocolate chips, nuts, berries (optional)
- Heat oven to 350° F.
- In a large bowl, combine dry ingredients.
- In a medium bowl, combine wet ingredients, and add slowly to dry ingredients. Mix evenly.
- Slowly add milk until incorporated.
- Fold in nuts or fruit (optional).
- Scoop batter into muffin tray. Bake for 20 minutes, or until fork inserted in center comes out clean. Makes 1 dozen.