Tuesday, November 24, 2015

Vegan Cranberry Banana Muffins

Generally speaking, I am a very traditional baker. I use eggs, butter, milk, and all those traditional baking staples. I have family members that are vegan, so every now and then my mom or I will try out a new vegan recipe. This time around it's an autumn themed muffin. If you are not vegan but still want to try this, you could substitute regular milk for the almond milk. You could also use coconut milk or other various milk alternatives. The original recipe does not add cranberries, so feel free to skip that step if you don't have the time to make the cranberry mixture.

Adapted from Allrecipes
Makes about 12 muffins 

For the Muffins:
3 cups all purpose flour
1 cup sugar
1/2 cup brown sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon salt
2 cups mashed ripe bananas
1 cup canola oil
1 cup almond milk (can use coconut milk, regular milk, etc...)
1 cup cooked cranberries (optional, recipe below)

For the Cranberries:
2 cups cranberries
1 cup sugar
1/2 cup water

Start off by making the cranberry mixture. In a small pot cook the cranberries, sugar and water. Cook until the cranberries pop. Remove from heat, run through a strainer and allow to cool. You do not need the liquids for this recipe, but feel free to save them for something else. Make sure cranberries are fully cooled before using them in the batter.

Preheat your oven to 350F/175C. Line your muffin pan with paper liners, enough for 12 muffins.

In a large bowl combine the flour, white and brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt. In another bowl, combine the mashed banana with the oil and milk. 

Mix banana mixture into the flour mixture until just combined. Fold in the cranberries.

Divide the batter between the 12 muffin cups. Bake for about 30 to 40 minutes, until an inserted toothpick comes out clean.
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