We’re past autumn equinox, headed for the heart of fall — and that means baking! Reach for this recipe when you want a tasty home-baked vegan treat, from the tasty borderlands between muffins and cookies. Moist and delicious, easy to make, and easy cleanup afterwards: the golden trifecta of recipe goodness!
- 2 very ripe bananas, smushed with a potato-masher
- 1 cup almond milk (or whatever nondairy milk you like)
- 1/3 cup oil (light olive oil works fine)
- 1/2 teaspoon cider vinegar
- 1/2 teaspoon vanilla extract
- 1 cup unbleached white flour or bread flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup turbinado or raw cane sugar
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or peanuts
- 1/2 cup vegan chocolate chips
Line 2 large cookie sheets with parchment paper (or oil pans well– but parchment paper works great!), and preheat oven to 350 degrees Farenheit.
In one bowl, mix wet ingredients. In another bowl, mix dry ingredients. Combine wet and dry ingredients, then stir in nuts and chocolate chips. Batter should be sticky and a slightly thinner than bread dough, but not wet enough to pour.
Using two spoons (or mixing spoon and scraping knife), drop batter onto baking sheets to make about 1-1/2″ rounds (approximately 1-1/2 to 2 tablespoons each), about an inch apart. Bake for 14 to 16 minutes, or until the drop-muffins in the center of the pan test done, via toothpick test– don’t overcook, or they won’t be as moist and yummy. Enjoy!
I tinkered up this recipe because I like muffins, but I don’t like washing muffin pans: ta-da, problem solved! Enjoy these drop muffins for a fast grab-and-go breakfast, quick snacks, or coworker sweet-talkin’ when you need a favor.
Frozen bananas work great in this recipe; when you have some that are starting to turn brown, toss ’em in the freezer. Shortly before you’re ready to cook, let the frozen bananas defrost in a warm water bath for about 10 minutes — then they’re perfect for smushing into recipes!
If you’d rather have muffins, this recipe makes 24 mini-muffins plus 6 full-sized muffins; cooking time is similar, but watch and toothpick-test once the edges start to brown, to avoid over- or under-cooking.
Makes: About 30 dropsies, Preparation time: 5 to 10 minutes, Cooking time: 15 minutes
Photo by the author.