Last week I opened the door to our UPS man, who has often asked “why are most of your packages heavy??”, crabbing about yet another heavy box. Love you too, Mr. Brown. But…oh…what was in the box? I was floored. Wholesome Sweeteners had sent me a sampling of their products, 15 varieties and had even included something for my boys –
Walker had pulled over a dining room chair and was “helping” me unpack. He saw the bees, grabbed them and ran off….With a grin that cheesy how can you say no? He was a good boy and gave one to Alistaire, who loved it.
Suddenly I was feeling very inspired. But…..first I needed an idea, something to focus on. The muffins came out of having super ripe bananas, a container of canned tart cherries in the refrigerator, and the desire to bake something for Kirk’s coming home, as he had been in Romania for nearly 2 weeks (more about that later this week!). I pathetically fished for ideas on Facebook and thanks to you all, I got focused…..and out came some of the moistest mini banana cakes I have had.
I used a combination of sweeteners – organic granulated evaporated cane juice sugar –
And organic dark brown sugar –
The muffins are vegan, plant-based diet and feature not only some of my favorite sugars, but have coconut oil and coconut milk in them as well. And are sneakingly healthy as well. Always a bonus when I can trick the Teen into that.
Vegan Almond Cherry Banana Muffins
- 1 cup whole wheat pastry flour
- ¾ cup all-purpose flour
- ¼ cup wheat germ
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ cup coconut oil, room temperature (solid)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 Tbsp Ener-G powder + ¼ cup warm water
- 2 very ripe bananas, about ¾ cup mashed
- 1/3 cup unsweetened coconut milk
- 1 tsp pure almond extract
- 1 can tart cherries, packed in water, well-drained and chopped
- Slivered almonds
Preheat oven to 375°, line a 12 count muffin tin with premium liners (such as Reynolds StayBrite and Wilton ColorCups).
Whisk the flours through sea salt in a small bowl, set aside.
Whisk the Ener-G powder and warm water together, let rest for 5 minutes, whisk smooth.
Meanwhile, in a large mixing bowl, add coconut oil and two sugars, beat with a hand mixer until light. Add in Ener-g mixture slowly, beating in. Add bananas, milk and almond extract, beat till smooth.
Turn mixer to low and add flour in 2 batches, beating till smooth.
Fold in cherries by hand.
Divide equally between muffin tins (they will be full), sprinkle almonds on top, gently press to adhere.
Bake for about 25 minutes, until golden and a toothpick in the center comes out clean.
Let rest for 5 minutes, transfer to a cooling rack. Once cooled, store covered. The muffins freeze well, let thaw on the counter and enjoy.
Makes 12 muffins.
Canned tart cherries are sold in the canned fruit aisle in most grocery stores. Make sure they are water packed, not in heavy syrup. After draining, press each cherry to make sure it is pitted. Pits do slip by sometimes. I drained mine in a fine-mesh strainer, then pressed them on paper towels, before chopping.
I used Ener-G egg replacer to ensure a lighter muffin, instead of my usual flaxseed egg. It worked nicely, you can use flax-seed (2 Tbsp ground flaxseed meal + 6 Tbsp water, whisked and soaked for 5 to 120 minutes.)
Sweets make the world a happier place. Well at least in my world they do! Would you love to have your day brightened up? To try new types you hadn’t sampled before?
Wholesome Sweeteners has offered a gift basket to one lucky reader of our blog! For your chance(s), click on the Rafflecopter link below. The giveaway will end Sunday night, winner will be announced next Monday on the blog!
FTC Disclaimer: We received complimentary product for use in recipe development. Giveaway is sponsored by Wholesome Sweeteners, winner will be picked by Random.org and notified by GazingIn. See Rafflecopter Link for more info, US residents only.