It’s autumn. The days are getting chillier. I’m in the mood to bake. So you may end up seeing a lot recipes and food photos in the coming weeks. Here is a simple recipe for banana oatmeal muffins. They are easily made vegan by using a milk substitute and egg-replacer. In this case, I used a cornstarch and water mixture, but you can use a store-bought kind like Ener-G Egg Replacer. Just follow the directions for making one egg. I’ve also read you can use arrowroot powder in the same manner and measurements that I used the cornstarch. I’ve never done this and would love to hear how well it works if you have.
I was inspired by a recipe I found in a little, vintage community cookbook. The original called for oil but I went for apple sauce for a healthier alternative.
Banana Oatmeal Muffins
Makes about 12 muffins
1/2 cup sour* milk of choice
1 egg, beaten OR 1 tablespoon cornstarch whisked into 3 tablespoons water
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 medium very ripe banana, mashed (about 1/2 cup)**
1/3 cup apple sauce
1/2 cup pecans or walnuts, chopped
*I used almond milk this time but cow, rice, soy, etc would all work. To make it “sour” just add 1 1/2 teaspoons of apple cider vinegar. Stir well and let sit for a few minutes, until it starts to “curdle.”
**If you thaw a frozen very-ripe banana, you’ll get more flavor and juice from the banana. Whenever you have bananas getting black, pop them in the freezer until you are ready to use them in yummy baked goods. Take them out to thaw, mash and add the goodness to your recipe.
Preheat oven to 400 F.
In a small bowl, add the vinegar to the milk to make it “sour.” Let sit for a few minutes.
In another small bowl beat your egg or whisk the cornstarch and water until it’s well dissolved.
Now, in a mixing bowl, sift together the oats, flour, brown sugar, baking soda, baking powder and salt.
Add in sour milk, egg or cornstarch mixture, mashed banana and apple sauce and stir with spoon until well incorporated. Don’t over-mix though. The trick to muffin batter is to not play with it too much.
Fold in the chopped nuts.
Spoon into a greased muffin tins, about 1/2 to 2/3 full.
(You can sprinkle a little extra brown sugar or white crystal sugar on top, if you want.)
Bake for about 15 minutes or until nicely browned and baked through. (If you insert a toothpick, it should come out clean.)
Feel free to double or triple this recipe and freeze the extras.