I finally found a recipe for a Vegan Banana Blueberry Walnut Muffin that actually rises and tastes good! I’ve tried adapting regular recipes by removing the eggs and substituting the milk with almond milk, but for some reason that just doesn’t work.
When I find a recipe online, I’ll print it out, put it in a plastic sleeve in a notebook. As I experiment with the recipe I’ll write directly on the printout and even write comments like I did on this one (Tasty).
Once I’ve made the recipe several times and like how it turns out, I’ll retype the recipe into the format I’m most comfortable with (see below). This format seems to be common with the Joy of Cooking cookbook that I’ve been using for years. I can glance down the bold-typed list and easily see the ingredients I will use.
This morning, after I retyped the recipe I decided to make a batch.
First, I preheated the oven to 400 degrees. Because I could see (down the list of ingredients) that I needed bananas and blueberries, I got them out of the freezer first to let them thaw. Then I chopped the walnuts so they were ready to go.
Step 1: I put all the dry ingredients into a big bowl:
Step 2: In the small bowl with the smashed banana I put the oil and the almond milk and mixed them up.
Step 3: Then I added them to the dry ingredients and stirred them up.
Step 4: I folded in the walnuts and the blueberries.
Step 5: I divided the batter into the muffin cups.
Step 6: I put them in the preheated oven for 23 minutes. They needed that extra minute because the bananas and blueberries were still pretty cold when I mixed them in.
They are a perfect mid-morning treat! Enjoy!
Please comment or email me directly at marykisner@comcast.net.