31.May.2007 Banana Nut Chip Muffins

don’t know if you’re like me, but I’m not a fan of banana-flavored baked goods. the flavor often gets a bit overwhelming, and that’s just not right, in my book. update: that’s not the case anymore, as I can’t get enough of banana-flavored things. who woulda thunk?

but these muffins? they are the tastiest I’ve ever had. a cross between a bread roll and a muffin, not overly sweet, a wonderful, kinda healthy treat for the morning. or, you know, as a snack. whatever works.
keep in mind I used my trusted muffin maker to bake these, as it’s getting pretty hot in these parts, and I like to avoid heating up the whole apartment when using the oven. I baked mine for 14 minutes for each batch, but I’m guessing that in a normal oven, it’d take approximately 20 minutes for them to be done. you’ll have to check with a toothpick. they may appear fragile and mushy right out of the oven, but trust me on this: they will harden. in a good way, too.

recipe makes 8 medium to large muffins

just a little reminder: T = tablespoon, t = teaspoon

2 bananas [ripe!]
1 t pure vanilla extract
2/3 cup light brown sugar, packed
1 individual container unsweetened apple sauce [= 6 T]
1/4 cup soy creamer [soy milk works fine too]
1/2 cup safflower oil [any mild flavored oil will do]
1 1/2 cup brown rice flour
1/2 cup white whole wheat flour
1/4 cup raw pecan bits
1/4 cup shredded coconut, processed for it to be smaller
1/4 cup vegan carob chips
3 t arrowroot powder
1 t baking powder
1/2 t baking soda
1/2 t sea salt

spray muffin holes in machine with non stick cooking spray. plug in and wait for green light to start baking. OR! spray muffin pans, and preheat your oven to 350F.

in a food processor, break bananas into chunks, process along with sugar, apple sauce, vanilla, oil, and soy creamer, until smooth.
in a large food bowl, combine flours, pecans, coconut, carob, arrowroot, baking powder, baking soda, and salt.
combine dry and wet ingredients. do not overmix.

fill holes in muffin maker and bake for 14 minutes. you only get to make 3 muffins at a time with it. I use my ice cream scoop to do so, and it scoops about 1/3 cup at a time.
OR! fill muffin pan and bake for approximately 20 minutes. again, I have not tried this recipe in a conventional oven. but they’re worth experimenting, trust me on that one.

let cool on a rack. they freeze well, too.