Hello and happy (belated) 2014 to all you out there!
It’s been a cozy 10 degrees (F) for the past few days here in Boston to welcome in the start of the new semester. All I want to do is stay inside for the entire day with piles of blankets, stuffed animals, Christmas lights, and a nice warm mug of hot chocolate.
Alas, I cannot. #class
Regardless, I’ve been drinking mass amounts of hot chocolate and tea to warm my frozen body.
(Speaking of Frozen… o.O :-O !!!! <3 <3 <3 …amirite?)
I’ve also been trying to be healthier, in light of the New Year’s resolutions season. Being healthy can be pretty fun, though! Yesterday I made a salmon salad in the dining hall with some corn, feta cheese, dried cranberries, and dijon mustard dressing. MMM.
Baking healthily can be pretty difficult, though, given the heaps of flour, sugar, butter, and chocolatey things that go into most baked goods. They taste so good, but given enough indulging, it can feel pretty heavy on my self-confidence and stomach.
A couple weeks ago I made some brown sugar snickerdoodles!
I used this recipe, but after the cookie balls were molded, I dipped them in a mix of cinnamon and sugar (1:2 ratio, I eyeballed).
Mmm they were good. We snacked on them in my suite while we watched Despicable Me 2… my favorite! A Christmas present from my brother ^_^
Though those cookies were scrumptious, I felt pretty sugared up…. so I tried to find healthier recipes I could use…
and found this one!
Behold, Banana Muffins!
(For those of my suitemates who are still asleep right now and are checking Facebook to see this… surprise!)
What a deliciously healthy start to the morning! These little babies are vegan–no egg, no butter! Glorious, isn’t it?
They feel light and fluffy and oh so tasty with bananas!
I cooked these up in my Babycakes cupcake maker, so they only took 5 minutes in the oven since they’re so small. (whoa.) You can definitely do these in a normal oven, though it’ll take a little longer for normal sized muffins!
Feel free to indulge and enjoy :)
Eggless Banana Muffins
- Very ripe bananas – 4 medium
- Margarine or butter – 2 tablespoon **Notes
- Oil – 1 tablespoon
- Pure vanilla extract – 1 teaspoon
- Granulated sugar – ½ cup
- Light brown sugar – ¼ cup
- All purpose flour (Maida) – 1 ½ cup
- Baking soda – 1 teaspoon
- Baking powder – 1 teaspoon
- Cinnamon powder – 1 teaspoon
**Notes: For vegan muffins, use vegan butter or replace with oil.
- Preheat the oven to 375 degree F. Place the oven rack in center of the oven
- Line a muffin tray with muffin liners.
- In a bowl take all purpose flour, baking powder, baking soda and cinnamon powder. Mix well and put aside.
- Mash the bananas using fork and put them in a bowl.
- Add margarine, oil, and vanilla extract to the bananas and mix well. Mix in both sugars.
- Slowly add the dry ingredients to the wet ingredients, mixing thoroughly. Don’t overmix! You can also add chocolate chips or walnuts here if you’d like!
- Spoon batter into muffin tin and bake for 20-25 minutes, or until inserted toothpick comes out clean. Cool in pan for 5 minutes, then let them cool on wire rack or serve them warm. These can be stored in a refrigerator or in an air-tight container for 2-3 days.
For a small muffin (like the ones in the pictures), they only clock in at 105 calories!
How’d yours turn out? YUMMY