Secretly (Not So) Vegan Blueberry Muffins (3)

Secretly (Not So) Vegan Banana Blueberry Muffins

Secretly (Not So) Vegan Banana-Blueberry Muffins

These were posted to the SomervilleMoms list the other day, with a
link to…
(Thanks everyone!)

I made them with blueberries, but failed to notice that her blueberry
recipe had reduced sugar—I will definitely do that next time, since
these came out sweeter than my preference. They also came out very
soft—I think I was too afraid of over baking—but they were popular
with everyone but Emi.
(I’m not sure why—maybe she’s just not in a muffin mood. She has
turned down anything even remotely interesting today, preferring milk,
plain bread, plain cheese, and cantaloupe to the muffins, omelets and
blueberries I’ve offered.)

4 regular sized or 3 very large overripe bananas, mashed(2)
1 stick of butter (3)
.5 cup brown sugar
.5 cup white sugar
2 cups flour
1 tsp baking soda
1.5 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
“some” fresh ground nutmeg(1)
1/2 pint fresh organic blueberries (Thanks, Boston Organics!)

For no-egg muffins, these are *amazing*. Soft, moist, and tasty. I
could have used even more cinnamon and nutmeg, though I do tend to go
lightly on nutmeg for the baby—neurotoxins and all that.

(1) It was the end of a nut, so I didn’t measure. Also, microplane grater FTW!
(2) I used two I had frozen and two that just today showed brown
spots—bananas don’t get overripe around here very easily, since it’s
one of Emi’s favorite foods. I may never get to make banana bread

(3)These would be vegan, but I don’t have SmartBalance, so I used butter.  So they aren’t so vegan anymore.


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