It’s my birthday today! My bright, cheerful six-year-old kept reminding me every couple of hours yesterday, “Tomorrow is your birthday! Aren’t you excited?” Honestly, I’m pretty sure she was more excited about it than I was. But then, she’s usually more excited than me all the time.
I’m looking forward to a morning of preparing for Thanksgiving, an afternoon of hanging out with an old college roommate of mine and her four kids, and an evening of cake and ice cream and a couple presents. I’ve found a great healthy cake recipe, which I’ll post later, that looks absolutely delicious.
In the meantime, here’s another yummy vegan muffin recipe. Bananas, walnuts, and cinnamon are a match made in heaven, especially in quick breads. I used the basic muffin formula that I posted in a previous recipe. So versatile and easy, and delicious each time.
Vegan Banana Nut Muffins
Makes about 15 muffins
1 tbsp ground flax seed
3 tbsp water
1 cup white flour
1 cup wheat flour
1/2 cup rolled oats
1/3 cup sweetener of choice (dry or liquid work equally well)
1/2 cup chopped walnuts
1 tsp cinnamon
1 tbsp baking powder
1/2 tsp salt
3 ripe bananas, mashed
1 cup fruit juice
Preheat oven to 400 degrees. Lightly grease muffin tins.
Combine flax seeds and water in a small bowl and set aside.
Combine all dry ingredients in a large bowl, mixing well. In a smaller bowl, combine mashed bananas, juice, and flax/water mixture. Mix well. As wet ingredients to dry ingredients and mix just until moistened.
Full greased muffin cups about 3/4 full and bake in preheated oven for about 20 minutes. Remove from tins to cooling rack immediately.