Tuesday, August 23

Vegan Strawberry-Banana Nut Muffins

Okay, these muffins are ri. dic. u. lous.

I mean, they're Vegan and I made them from scratch...but, no big deal.

I picked up this awesome recipe from one of my favorite websites VegWeb.com.

VegWeb is a database of Vegan recipes that are contributed by visitors. My favorite part is the comment section below each recipe because other members try the recipes and then write about their experiences with it/ways that they changed it. That's where I got the idea to add the spoonful of Strawberry jam to these muffins...which is probably my favorite part.

So, here's the recipe...

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 bananas, mashed
3/4 cup white sugar
1/4 cup unsweetened apple sauce
3 tablespoons vegetable oil
1/2 cup chopped walnuts, optional

First, combine the flour (I used whole wheat without any problems,) baking soda, baking powder, and salt in a bowl.

Next, in a separate bowl, mash up the bananas well with a fork and then combine them with the sugar (I used Sugar in the Raw...I do not think it made a difference,) apple sauce and vegetable oil. I used a hand mixer for this part and beat the mixture really well until it was very smooth. There are still little pieces of banana, but for the most part it is smooth and almost fluffy. Now, I'm no baker. I'm not sure if this actually makes the muffins fluffy, but they are fluffy...so I'm going to stick to this step.

Now, I added a step and toasted the chopped walnuts. I just have a thing for toasted nuts, [insert obvious joke and then get your head out of the gutter.] I think the flavor from toasting them works well with the sweetness of everything else and also makes a great crunchy topping.

So, next combine the banana mixture with the dry ingredients and just stir until moistened. Don't forget the walnuts, save some for the topping though. I used paper liners because I think things could get sticky without them thanks to our next step...

Fill up the muffin cups just maybe 1/4 of the way, and then add a spoonful of strawberry jam. That's right. Yum. (I used a sugar-free strawberry jam.)

Next, cover the jam with more batter. I filled them up just about all of the way, which worked well. I sprinkled the walnuts on top and also some oatmeal, which I think just makes them look really pretty.

Now, you can take this next step or leave it. I can't remember where I heard this tip, but it helps to keep the muffins moist for a few days, at least. Make a simple syrup -- equal parts sugar and water, I usually do a 1/2 cup of each. Bring the sugar and water to a boil and then let it simmer for a few minutes until the sugar is completely dissolved, then just let it cool. I just brush the syrup lightly over the tops of the muffins as soon as they come out of the oven.
(Save the simple syrup in a jar you've got lying around...it's great to have in the refrigerator for sweetening cold drinks as the sugar is already dissolved!)

E voila! Allow the muffins cool completely to room temperature before storing them, this also helps to keep them moist.

Seriously, kids, I am in love with these muffins. I grabbed one on my way to work this morning and enjoyed it in the car with my coffee. Between that and the Love Medley from Moulin Rouge coming on my Glee Pandora station, I was in a pretty great mood by the time I got to work. I highly recommend trying both! Until then.

Don't forget that Vegan baking means no raw eggs, so it's okay to lick the spoon...if you're single and don't have any kids, it's okay to let the cat lick the spoon.


  1. We want to try the recipe, but my favorite part is the picture of the cat. :)

  2. Hey, that Pinterest button you have is awesome!

  3. Try them, Becca, you won't regret it!

    Thanks, Cynthia, I love you more than pinning.