MY VEGAN BLOG

Vegan Banana Chocolate Chip Espresso Muffins

Our runner up in the vegan recipe contest we recently held sent us a scrumptious vegan muffin recipe involving banana, chocolate and espresso.  I can’t think of a better combination!  If you make them we would love to hear your comments.  The recipe, sent by Kathy J,  is as follows:

You will need:

• 1 cup whole wheat pastry flour

• 1 cup unbleached all purpose flour

• 1 1/2 tsp baking soda

• 2 tbsp instant espresso powder

• 1 tbsp wheat germ

• 1 tbsp ground flax seed

• 1/2 tsp salt

• 1 cup vegan sugar

• 1/3 cup canola oil

• 3 large very ripe bananas, mashed

• 1/4 cup water

• 1 tsp vanilla extract

• 1 cup nondairy chocolate chips

1. Preheat oven to 350 degrees and grease your muffin tin.  Mash your bananas and set aside.  (When the bananas are very ripe, they will exude a liquid as they sit after they’re mashed which gives the muffins a nice, moist texture.)Mix together the flours, baking soda, espresso powder, wheat germ, flax seed, and salt.

2. Mix together the flours, baking soda, espresso powder, wheat germ, flax seed, and salt.

3. Beat the sugar and oil together and add the mashed bananas.  Add the water and vanilla extract and mix.  Add the flour mixture and chocolate chips and mix thoroughly.

4. Fill each muffin tin using a dough scooper for even portions.  Bake for 20-25 minutes until they are golden brown on top and a toothpick inserted into the middle comes out clean.

Yield: 12 muffins