Sunday, December 19, 2010

Sunday Morning Tradition

Growing up, my Mom would always make blueberry muffins before church on Sunday mornings. It was a rare occasion that she didn't make them. This morning before we headed to church I thought I'd whip up some banana muffins! While you'll see in the initial picture, eggs were supposed to be an ingredient. However, I ended up making flax "eggs" instead. Why? Because the yolks were really thick and I wasn't sure if that was good or bad? Does anyone know why they would be thicker than normal?

Banana Streusel Muffins (vegan)


Muffin Ingredients
-1.5 cups flour
-1 cup rolled oats
-1/2 cup sugar
-1 tsp baking soda
-2 tsp baking powder
-1/2 tsp salt
-2 tbsp flax seeds
-6 tbsp water
-1/4 cup unsweetened vanilla almond milk
-1/4 cup unsweetened apple sauce
-3 SUPER ripe nanners
-2 tbsp vanilla extract

Streusel Ingredients
-brown sugar
-rolled oats

Directions
1. Grind 2 tbsp flax seeds in a coffee grinder or small hand blender. Dump ground flax seeds into a bowl with 6 tbsp water. Let this sit as you get the other ingredients ready.

2. Add all of the dry ingredients together (flour, rolled oats, sugar, baking soda, baking powder, salt).

3. Add all wet ingredients together in another bowl (very mashed bananas, milk, apple sauce). Be sure not to use a stand or hand mixer for this. You want to make sure the bananas are mashed enough but not pure liquid. It's nice to have small banana pieces to make the muffins moist and give them more oomph!

4. Once wet ingredients are mixed together, add flax "eggs" and mix together.

5. Create hole in dry ingredients, pour wet ingredients into the hole, mix together.

6. Add batter to a greased muffin pan (this makes 12).

7. Mix a 50/50 proportion of brown sugar and rolled oats and use a spoon to add this to the top of each muffin.

8. Bake for 20-22 minutes on 400 degrees.








 *Yes, that's a big hunk of butter inside my muffin! :) Add butter (I used smart balance light), cream cheese, or peanut butter to make them even better!

I absolutely loved these muffins! I told the bf that he shouldn't have high hopes because I made a ton of substitutions to the normal recipe I follow. But, they were delicious! Very moist and tasted strongly of banana (key was having overly ripe nanners)! I think the streusel topping definitely made them less boring, so be sure to add the topping if you make this recipe!

For those of you that are wary of substituting flax "eggs" for real eggs, it's really not that bad. I was a little nervous that they'd taste off or something, but they don't! This simple substitution made the recipe a lot healthier because it removed the cholesterol from the eggs and added a lot of nutrients from the flax seeds. Here's the nutrition content for 2 tbsp flax seeds:

Flax Seeds (2 tbsp)

  • 90 calories
  • 8g. fat (.5g. saturated, 6g. polyunsaturated, 1.5g. monounsaturated)
  • 3600mg. omega-3
  • 4g. protein
  • 0mg. cholesterol
  • 8% daily value calcium
  • 6% daily value iron
I'm off to continue playing this video game (nerd alert) and read for the rest of the day! I started the book, The Last Song. So far, it's pretty good! Are any of you reading a good book? Also, do you have any weekend breakfast traditions? Have a great day!

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