If I had to make a guess as to where my love of cooking and baking originated, I would say it was with the muffin. This simple, versatile, lovely treat has been made by the hundreds in my lifetime and to this very day, I still get the greatest of pleasures from making muffins. There is something just so comforting and satisfying about them. I have to give the credit to my mother really. Growing up she used to bake muffins for our lunches almost every weekend. Eventually I turned into a weekend baker myself and without fail rolled out a new batch of muffins each week. Seven to be exact – one for each day until the next weekend when I would bake more.
Fast forward a few years and yes, I am still baking muffins. Perhaps not every weekend . . . or even on the weekend. You see I have a few confessions to make over the changing times of my muffin baking life . . .
pretty much never follow a recipe. I decide what kind I want, figure out what ingredients I have and just go. This results in some very fine creations most of the time, but also inevitably leads to some bland-what-were-you-thinking-unsweetened-applesauce-doesn’t-make-muffins-sweeter-creations.
• I will be honest and say lately I have been particularly off my game . . . and hence this is the first muffin recipe to show up on here. But it’s a good one. Worth the wait for sure.
• Sometimes they are a fail. A taste disgusting, I am blaming some gone bad ingredient fail. We’ve all been there . . .
• I am often too overwhelmed with whether to put in blueberries, or cranberries, or raisins, or dates, or carrot or any other multiple of options for mix ins. I can just never make such a taste-altering make or break decision As a result I have been known to put in more than one. See recipe below – case in point.
• I have also been known to make muffins at midnight. Or 2 am. Yes I do that. They make a good reason so stay up and study and a good reward for analyzing thesis data!
• If you’ve never tried it, baking while less than sober results in the most satisfying muffins you’ve ever tasted. Not that I have done that or anything . . . you didn’t hear it from me.
• I have this bad habit of eating one muffin after I bake them, and then not feeling fully satisfied, and breaking the muffin top off another. Ugh. Must have stronger will power to resist!
But that’s just the problem. When it comes to muffin baking time, muffin creating time, muffin eating time, and you get something that is as good as these ones, I really can’t resist.
These healthy vegan muffins have just the right balance of sweetness amidst the lovely bran flavour. Try them for breakfast, snack or a midnight delight. Or all three wouldn’t be unheard of . . .
Ingredients (4 large, 6 small)
- 1 cup whole wheat flour
- 3/4 cup wheat bran
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1 tsp cinnamon
- 1 1/2 medium size extra ripe bananas, mashed
- 1 1/2 tsp vanilla extract
- 1/8 cup Sucanat
- 2 tbsp molasses
- 1 cup soy milk
- 1/4 cup blueberries
- 1/4 cup diced dates
- In a large bowl, stir together flour, bran, powder, soda, cinnamon and salt. Stir in dates.
- In a smaller bowl, mash banana. Add molasses, vanilla, milk and sucanat and stir until molasses and sucanat have been mostly dissolved.
- Add banana mixture to flour mixture and stir to combine. Fold in blueberries.
- Scoop into a paper lined muffin tin. for large muffins, fill batter just brimming over top edge, for smaller muffins fill to top or a little below.
- Bake in preheated 375 degree Fahrenheit oven for 25 minutes, or until toothpick inserted in center of muffin comes out clean.
Bake them and see for your self! I bet you can’t resist . . .