I’ve been thinking for a while I’d like to try vegan baking (which mostly means no eggs). Last week when I saw a recipe from my Twitter friend, the Lazy GF Chef, that looked delicious and happened to be vegan, I decided to try it 🙂
I made a few adaptations: My cocoa looked yucky so I used chocolate chips instead; my vanilla and cinnamon are both very strong so I used half of what the recipe called for (learned from experience on this one); I used a bit less soy milk because my bananas were quite large; I added nuts because I like the texture they add; and I did muffins instead of a loaf because portion (read: self)-control is much easier when I have muffins with finite mass.
These muffins were great–moist and sweet (although a very different flavor with agave rather than sugar, I hadn’t baked with agave before as a main sweetener; it also makes these significantly more expensive because agave by volume costs a lot more than sugar does).
Thank you, Lazy GF Chef, for facilitating my vegan baking adventure with your utterly delicious looking chocolate cinnamon banana loaf!
Vegan Cinnamon Chocolate Chip Banana Muffins
Adapted from The Lazy GF Chef
3 overripe bananas, pureed
1/4 cup light olive oil (or vegetable oil)
1 Tbsp vanilla
1/2 cup agave
1/4 cup soy milk
pinch of salt
1 Tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 cup gluten free flour (I used Bob’s Red Mill Bread Mix)
1/4 cup chocolate chips
1/4 cup chopped walnuts
Directions:
- Combine bananas, oil, vanilla, agave and soy milk. In a separate bowl, combine salt, cinnamon, BP., BS and flour. Using a whisk, stir dry ingredients into wet until well mixed.
- Fold in chocolate chips and nuts. Divide evenly into greased 12-muffin tin and bake at 350 degrees for 10-12 minutes or until muffins are golden brown.
The cost:
bananas: .57
agave: .75
soy milk: 1.79
flour: 1.25
other ingredients: <1.00
Grand total: $5.36