Monday, July 7, 2008

Muffins x2

Today I spent almost the entire day in the kitchen. We are taking off on a little camping trip tomorrow (well, not really camping, more like RVing) so I spent the day getting ready for that. Mostly I made a lot of old favorites like Giardino Burgers, Snack bars, hummus, Black bean and quinoa salad and of course pasta sauce so my spaghetti lovers can eat their spaghetti. Vegan camping with children (read picky children) is quite a bit of work. I mean, it's not like my kids are going to set down and eat a bunch of grilled veggies, etc. And, after long days of hiking, biking, and hopefully horseback riding they are going to need some serious refueling come dinner time. Therefore I thought it prudent to bring along some of their favorite meals so we can assure adequate eating at dinner. I also gathered plenty of healthy snacks for the afternoons....lots of fresh fruits, raisins, soy yogurts, whole wheat crackers and smooshed fruit.

I also made some muffins for us to have as a quick grab and go breakfast option. There were a couple of really ripe bananas sitting in my fruit dish, so first up was banana oat muffins. The recipe is adapted from a recipe.

Whole Wheat Banana Oat Muffins

2 large bananas, very ripe

2 Tbs olive oil

1/2 tsp vanilla extract

1/3 cup + 2 Tbs plain soy milk

1 1/3 cup white whole wheat flour

3/4 cup turbinado sugar

1 Tbs baking powder

1/4 tsp salt

1/4 tsp nutmeg

1/2 tsp cinnamon

3/4 cup quick cooking oats

Preheat oven to 350. In a small bowl smash bananas. Mix in oil, vanilla and soy milk and set aside. In large mixing bowl combine flour, sugar, baking powder, salt, nutmeg and cinnamon. Add the wet mixture to the dry and mix just until combined. Stir in oats. Spoon mixture into oiled muffin tins. Bake for 20 minutes or until lightly browned.

Next up were these deliciously decadent Chocolate Chocolate Chip Muffins. They definitely aren't the kind of thing you'd want to serve for breakfast on a weekly basis. But they'll be a great treat for our camping trip, and would make a nice item on a brunch buffet. It's always easy to impress your non vegan friends with a bit of chocolate-y vegan goodness!!

Chocolate Chocolate Chip Muffins

1 1/2 cup unbleached all purpose flour

1/2 cup cocoa powder

1/2 cup turbinado sugar

1 tsp salt

2 tsp baking powder

1 cup + 2 Tbs soy milk

1/4 cup canola oil

1/2 cup chocolate chips

Preheat oven to 350. In a large mixing bowl combine dry ingredients. Add soy milk and oil and mix until just combined. Fold in chocolate chips. Fill oiled muffin tins and bake for about 20 minutes, or until skewer inserted in center comes out clean.


  1. Mmmmmm those muffins look delicious! I'll definitely have to try banana oat (if I can manage to ever get bananas to live in my fruit bowl for longer than a nanosecond :P)

  2. Muffins are so good! Yours look so nice and moist!