Banana muffins (vegan)

I love shopping at Walmart when they stock up the discounted section. I scored myself two bags of snowpeas $1, two chayote squash (South Indian molagutal recipe for another day) and mint $1, two dragonfruit $1, 50% off coconut yogurt $2 and a huge bag of 10 very ripe bananas for ONE BUCK. That’s right! My eyes lit up and I danced at the thought of freshly baked banana muffins!

This was my masterpiece creation on Sunday morning…..my sweet little apartment smelled so good. I need to get me a candle that smells of banana bread.

I made two varieties, Chocolate chip coconut banana muffins and Berry banana muffins.

Ingredients – Choco chip Coconut Banana

Whole wheat flour – 1.5 cups
Vegan margarine – 1 tblsp melted
4 very ripe bananas
shredded coconut – as much as you want
dairy free chocolate chips – as much as you want
vanilla extract – 1 teaspoon
maple syrup – 1 tablespoon
baking soda – 1 teaspoon
salt – pinch

Preheat over to 300. Smush up the bananas. Add maple syrup, melted margarine, vanilla, shredded coconut. Stir. Add the whole wheat flour, baking soda and salt. Stir. Lastly add the choco chips.

Grease the muffin pan and plop the batter in. I baked for a good 20 – 30 mins. Let cool thoroughly. If they feel floppy after you let them cool (like mine did), I stuck them back in for another 10 mins and that helped.

Ingredients – Berry Banana

Whole wheat flour – 1.5 cups
Vegan margarine – 1 tblsp melted
4 very ripe bananas
frozen berry mix – 1 cup
vanilla extract – 1 teaspoon
maple syrup – 1 tablespoon
baking soda – 1 teaspoon
salt – pinch

Preheat over to 300. Thaw the berries and drain excess water. Smush up the bananas. Add maple syrup, melted margarine, vanilla, berries. Stir. Add the whole wheat flour, baking soda and salt. Stir.