When Life Hands You Ripe Bananas.. Make Muffins!kathypatalsky
Do you ever wake up on a Saturday morning and just sigh in happiness because it is Saturday morning? I bet you do. Saturday morning is like that first peek of sunshine after a storm. After a busy week of stress, energy spent and hard work you may still be reeling on Friday night as you close your eyes in bed, but when Saturday morning breaks, a cloud of calm arises. It’s a moment when you might actually remove yourself from your worries – even if just for an hour or two.
And on this Saturday morning, I woke up and found a big bunch of black-spotted, falling apart bananas on my counter. Suddenly my Saturday morning had a very pleasant purpose: when life hands you ripe bananas, make Banana Muffins. And that’s what I did. Some oats and pecans folded into all, chocolate chips into a few. Vegan, delicious and my little secret to making them super easy when the need arises..
Truth be told, I have absolutely no problem using a muffin mix. I don’t just bake as instructions require, I pimp out that muffin mix to my best ability. Give it sparkle and make it look nothing like the boring muffins on the box.
And guess what, since muffin mix goes on sale quite often, I actually think that extra dollar or two on a box versus making from scratch is worth having around when you are looking for an super easy muffin morning. I usually save at least ten minutes in the kitchen using a mix. I can use those ten minutes cuddling on the couch with my Saturday morning coffee in hand.
So yes, I confess. For these muffins I pimped out a vegan muffin mix. You can do the same or follow a from scratch recipe (I included both below).
Banana Pecan Oat Muffins (with a few chocolate chips too)
vegan, makes 14
1 box muffin mix – standard, banana or oatmeal mix (dairy-free) **
3 extra ripe, large bananas
1/3 cup safflower, coconut or canola oil
1 cup water
1 Tbsp Ener-G Egg Replacer (optional)
2 tsp baking powder
2 tsp apple cider vinegar
a few dashes cayenne
1/4 tsp ginger powder
1/4 tsp cinnamon
1/2 -3/4 cup rolled oats
2/3 cup chopped pecans
on top: vegan chocolate chips (optional) rolled oats
* I used Enjoy Life brand vegan allergy-friendly chocolate mini chips
**if not using a mix, you can sub with 1 cup wheat flour, 1/2 cup white flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 2/3 cup sugar,
1. Preheat oven to 350, line muffin tins.
2. Fold batter together by hand.
3. Pour into muffin cups.
4. Bake for 23 minutes at 350 degrees.
5. Cool. Serve.
..And ps, if you missed your Saturday morning calm – try for it again on Sunday morning. 🙂 Happy weekend.