I have a real soft spot for banana muffins. These particular muffins are yummy and yet still a tiny bit healthy. I often make a batch at the pie truck
and then bring them home at the end of the day for my kiddos—They love
when I bring treats. These days it’s hard to keep my fifteen-year-old from eating us out of house and home. Seriously!
As an added piece—so you can get in the mind of a crazy pie-maker/mother/obsesser-of-story-books—I have an old love affair with the Betsy Tacy and Tib
books. I read each and every one multiple times as a child, and to be truthful, I even read some of her later books not so very long ago. Either way, in the stories the house keeper/cook always makes the family muffins on their first day back to school. I found this tradition so romantic. Every time I make my children muffins I think of Betsy and her family and the simple tradition that somehow has made a lasting impression on me. Silly as it sounds, I feel like these are the things that matter. These bits and pieces are what keeps us inspired, warm and decent people in a very complicated world.
VEGAN BANANA MUFFINS
In a large bowl mix:
3 ripe bananas
1 cup orange juice
1/2 cup grape seed oil
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
3/4 cup dark brown sugar
1 cup ground walnuts
In a separate bowl sift together:
1 cup whole wheat flour
1 cup white flour
2 teaspoons baking powder
1/2 teaspoon salt
Mix both sets of ingredients together. Pour into an oiled muffin pan and bake at 350 degrees for 12 minutes and then rotate the the pan and bake for another 12 minutes or until a toothpick inserted into the center of a muffin comes out clean.