Wednesday, February 6, 2008
Vegan Zucchini Banana Muffins
Part of the reason I have yet to go totally vegan is the unnaturalness of all of it. Tofu doesn't grow on trees. Where the hell does fake butter come from, a chemist? Egg replacer wtf! I just have more of a hard time justifying eating a synthetic rather than milking a cow and creaming it to butter, you know? So, I read that bananas can substitute for eggs in some baked goods and that made me happy. And then created these delicious muffins that will now be a breakfast staple at the Vaughn-Pierce household. J loves them with his hot black coffee in the morning.
2 zucchini (shredded chunky with a cheese shredder)
2 ripe and squishy bananas
3 unbleached, organic cups flour
1 1/2 cups organic canola oil
2 cups vegan sugar
1 tsp salt
1 tsp bk. soda
1/2 tsp bk. pwdr
1 tsp cinnamon (i think i used more, but not sure)
1 tsp. pure vanilla extract
lemon zest (just do it until you are bored)
chopped walnuts (maybe a 1/2 cup)
whisk flour, soda, powder and spices in one bowl. mix sugar, oil, banana, zucchini, vanilla and zest in another bowl. mix them 'chocolate chip cookie style' in a mixer. add walnuts by hand and i put in a handful of chocolate chips last minute. grease your pan.
for a loaf 350 for 45-60
for big ass muffins (like a 6 pan, never tried a 12) 350 for 25min or so
let them cool for 20 minutes before you dump 'em out and eat 'em.