I am back this month working with Secret Recipe Club. I was assigned Hobbie Lobbie and even though there were so many recipes to chose from I had to choose a breakfast recipe since I had some ripe bananas calling my name.
Trisha lives in Mumbai, India and is a full time baker! I was really excited to see some traditional Indian food which I have bookmarked for later. As I ease into my life as a mother of 2, I am making easier recipes for now.
I chose to make Trisha’s Banana Muffins which were only egg-less but I chose to make them completely vegan. They were fun to make and the toddler liked them too!
Look at how she savors them! Next on my baking list are the Puran Poli on Hobbie Lobbie.
Mini Vegan Banana Muffins
by Noelle Kelly / adapted from Hobbie Lobbie
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (24 mini muffins)
- 3 over ripe bananas, mashed
- 3/4 cup spelt flour
- 1/4 cup So Delicious coconut yogurt
- 1/4 cup pecans, roughly chopped
- 1/3 cup raw sugar
- 1/4 cup olive oil
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt, or to taste
Preheat the oven to 325 degrees F and grease a mini muffin mold.
Mash the bananas in a bowl and add the oil, yogurt, sugar and vanilla and mix well.
Mix the flour, salt, baking powder and baking soda in a large bowl. Mix well.
Add the mashed banana mix and fold it into the flour till incorporated. Don’t beat the batter.
Add the pecans and finishing mixing. Spoon the batter into the muffin mold.
Bake for 20-25 minutes.
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