Ideal for EatingEating ethically while eating great!

I think may have found a recipe to replace my favorite non-vegan muffins. My favorite non-vegan recipe comes from Joanne Chang of Flour Bakery in Boston. These muffins are so moist, not too sweet and delightfully fluffy. I've made a vegan version of them, but I haven't perfected it yet.

Maybe I won't have to. Tonight I borrowed a recipe from Hannah Kaminsky's My Sweet Vegan. I changed a few things -- namely, I added chocolate chips -- and the muffins turned out fantastic. They are delicate, moist and not too sweet, though they are not really fluffy. But that's OK. I can live with delicate, moist and not too sweet! Next time I may try adding a bit more baking powder to see if that increases fluffiness. Or beat the soymilk longer and fold the ingredients together more carefully. We'll see. I can't see this batch of muffins making it past breakfast tomorrow. So I may get the opportunity to try it again very soon!

Banana-chocolate-chip muffins -- prep time: 30 minutes; makes 12 muffins

Ingredients

1/2 cup vanilla soymilk

1/2 teaspoon apple cider vinegar

1/4 cup canola oil

1/4 cup agave syrup

1/2 teaspoon vanilla extract

1 cup whole wheat flour

1/2 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

dash ground nutmeg

2 large bananas, mashed

1/2 cup walnut pieces

1/2 cup vegan chocolate chips

Oat topping:

1 tablespoon evaporated cane juice

1 tablespoon rolled oats

dash ground cinnamon

Directions

Preheat oven to 375° F. Lightly grease a 12-cup muffin pan.

Combine soymilk and vinegar in a large bowl. Let sit for a few minutes, then use a hand mixer to whisk vigorously until frothy. Drizzle in oil while whisking to emulsify oil. Add evaporated cane juice and vanilla.

In a separate small bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in oats. Slowly add dry mixture to wet mixture. Do not over mix. Fold in mashed bananas, walnuts and chocolate chips.

Spoon batter into prepared muffin pan (about 1/4 - 1/3 cup of batter per tin).

For the topping, combine ingredients and sprinkle over raw batter before baking.

Bake for 16 minutes, until a toothpick inserted into center muffin comes out (mostly) clean.  Let muffins cool in pan for a few minutes before moving them to a rack or plate. (I tend not to cool my baked goods on a wire rack because I don't want them to crisp up too much. But that's just me.)

Enjoy!