Friday, January 30, 2009
Tasty Little Muffins
100% Whole Grain Vegan 10 Grain Banana Chocolate Chip Walnut Muffins
Yesterday I made these tasty little muffins. Here's a recipe.
2 Bananas (mashed)
1/2 Cup Pure Maple Syrup
1 Tablespoon Barley Malt
1/2 Cup Earth Balance Spread
1 Cup Whole Grain White Wheat Flour
1 Teaspoon Sea Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Cup of 10 Grain Cereal Mix
3/4 Cup Plain Soy Yogurt
3/4 Cup Soy Milk
1/3 Cup Grain Sweetened Vegan Chocolate Chips
1/3 Cup Walnut pieces
1/3 Cup dried currants
1 Teaspoon Cinnamon
1 Teaspoon Pure Vanilla Extract
1 Tablespoon Flax Seed Meal
Earth balance shortening (to grease the muffin pan)
The instructions are fairly simple.
Preheat the oven to 400 degrees. While preheating,
Mix the dry 10 grain cereal with the soy milk and yogurt. let sit while you mix the other ingredients.
Mix together all of the dry ingredients. (The flour, salt, baking powder and soda,
cinnamon, flax seed meal, chips, nuts, currants etc...).
Mash together (I used a potato masher) the ripe bananas with the earth balance, once very well incorporated add the barley malt, maple syrup, and vanilla extract.
At this point grease the muffin pan with Earth balance shortening.
Mix together the wet and dry ingredients and lastly add in the 10 grain soy milk yogurt mixture.
Stir together to incorporate the wet and dry ingredients.
Equally distribute the mixture into the greased muffin pan. Bake at 400 degrees for 20 minutes. Remove from the oven and let the muffins cool for a few minutes before carefully removing them from the pan.
Store for up to 1 week outside the fridge in an airtight container.
Don't forget to eat one (or all of them) right after they've cooled off a bit!
Enjoy! These are especially good sliced in half, toasted in the toaster oven, and spread with a little earth balance spread.