EASIEST Vegan Banana Bread Muffins

Do you have a food memory you would like to see appear on memo2munch? Fill out the form here or send me an email at memo2molly@gmail.com and tell me your story! You just might inspire next week’s recipe. 🙂
**Please note that memo2munch caters toward a vegetarian/vegan diet and while food memories of all kinds are welcomed, recipes shared on the site may be adjusted.**

EASIEST Vegan Banana Bread Muffins | memo2munch

I like to call the above photo, “The Evolution of Banana Bread.”

This is a natural progression, right? Once bananas get ripe enough they just morph into banana bread? And the chocolate chips just appear at some point, and we’re just like “Oh, youuuu,” all exasperated but really we don’t mind one bit.

Hey, stranger things have happened. (Like sweet potato cupcakes?!)

EASIEST Vegan Banana Bread Muffins | memo2munch

Growing up, my momma would make banana bread for us fairly often. Whenever I saw a few forgotten bananas resting on the counter, speckled with brown, I would internally fist-pump because I knew banana bread was in my near future. (Still happens, honestly. Except now when I’m at school I have to make it.)

The days leading up to the “Momma Cake,” as we called it, bake day seemed to drag on. We like to let the bananas get reallllly ripe and black. That’s when they’re the sweetest and add the most flavor to baked goods. So every day after school I would peer over the counter and check on the ripeness of the bananas to see if they were ready yet, like a very small, very hungry serious scientist tracking the progress of an experiment.

EASIEST Vegan Banana Bread Muffins | memo2munch

Then, when the bananas were FINALLY LIKE UGH COME ON ready, my mom would let my sister or me mash them with a fork while she measured out the other ingredients.

Ok quick note: banana mashing is so fun. Can I say cathartic? It’s cathartic. None of that blender or food processor stuff, plz. Use a fork.

There’s another “Evolution of Banana Bread” in this story, and that’s the shape the finished product would take. In my earliest memories of my mom’s banana bread, she always made it in a square pan. And I was the brat that would only eat middle pieces because children hate edges on anything??! Pizza crust—->no. Corner brownies—->not a chance. I would like to say, though, that I never took the edges off my Smucker’s Uncrustables. Never.

EASIEST Vegan Banana Bread Muffins | memo2munch

Anyway, the original recipe my mom used called for the bread to be baked in a loaf pan. She switched to the square pan after having issues getting the bread to bake through. But then there was the problem of the sunken middle…

As in, the bread would be a baked all the way, but the middle would sink into a kind of banana bread dome once it cooled. But Mom persevered and found a solution! *clapclapclap*

Now she makes the recipe in a Bundt pan. The sunken middle issue is taken entirely out of the equation, and the cake cooks through fine because the batter is more spread out. Innovation!

EASIEST Vegan Banana Bread Muffins | memo2munch

Banana bread will always make me think of “Momma Cake,” but for the recipe today I made a few tweaks. We’ve got cute banana muffins that are vegan and very forgiving. You can’t mess them up. They’re also sprinkled with coconut, which Momma never did because she hates coconut. But I like it, soooo.

The recipe is based on one my friend and I found the other day when it was raining and we wanted dessert and she happened to have three very ripe bananas so what choice did we have? She is also responsible for the coconut topping idea. Thank you, Esther <3

EASIEST Vegan Banana Bread Muffins | memo2munch

We made our version with a mix of chocolate and butterscotch chips, which was i-n-c-r-e-d-i-b-l-e. So if you aren’t vegan, I would highly suggest that.

Hope you enjoy the muffins! Don’t forget to tell me about your food memories!!! memo2molly@gmail.com

Vegan Banana Bread Muffins
(makes about 12 muffins)

Ingredients

3 very ripe, medium bananas
1/3 cup Earth Balance or any margarine, melted (can sub butter if not vegan)
½ cup granulated sugar
1 tsp. vanilla extract
1 tsp. baking soda
Pinch of salt
1 ½ cups all-purpose flour
¾ – 1 cup mini chocolate chips
Coconut flakes for sprinkling (optional)

Method

Preheat oven to 350 degrees F/175 degrees C and grease a muffin pan or line with muffin papers.

Mash the bananas in a large mixing bowl with a fork until smooth and no lumps remain. Stir in the melted Earth Balance.

Add the sugar, vanilla, baking soda, and salt and mix completely. Gently stir in the flour until no large lumps remain. Fold in the chocolate chips.

Spoon the batter into the lined muffin pan, filling each well ¾ full. Sprinkle with coconut flakes. Bake for 18-20 minutes, or until a toothpick inserted in the muffins comes out clean. Cool on a wire rack briefly before enjoying. Muffins are great days after, especially heated for 12 seconds in the microwave.

Cherry Chocolate Rye Muffins

Hey guess what?

I’ve come up with a way to send my food to you through the computer? Ha, nope, but I wish!! How great would that be?!

It’s something super random, so I’ll just tell ya. I’ve come up with a new, much-more-interactive way of categorizing food. Make sure you read that “interack-teeve.” We must sound pompous yet refined, friends, when we discuss such serious matters.

Cherry Chocolate Rye Muffins | memo2munch spelt rye

I’ll explain how I divide food up using the categories, and you see if you agree with me!

Okay, so the categories are:

1. Foods I just can’t eat gracefully. This includes tricky things like salad without using a knife, oranges (tell me you have also squirted yourself in the eyeball while peeling one before, PLZ), whole apples, sunny side up eggs, and any kind of long stringy pasta. Oh, and also tomato sauce. Always, ALWAYS spill that stuff on myself! Although I guess that’s mostly my fault…

2. Foods I CAN eat gracefully. This category is kind of small. Like, just pretzels and blueberries small. I know. I’m impressed about the blueberries, too.

3. And finally, we have the foods that I choose NOT to eat gracefully, i.e. when I decide to try and eat grapes with a fork, and muffins. Now, muffins might seem a tad random to you, but just wait until I tell you how I like to eat them.

Cherry Chocolate Rye Muffins | memo2munch

My faaaaave part of every muffin is the top. Duh. So, I turn my muffins upside down, and I break off pieces and eat from the bottom up until all that’s left is the muffin top. Then I eat that like a cookie.

IT MAKES PERFECT SENSE.

What foods do you choose to eat like a weirdo?

Cherry Chocolate Rye Muffins | memo2munch

I want you to try my method of muffin eating, cuz it’s awesome and you will love it, so I am forcing this DELICIOUS MUFFIN RECIPE UPON YOU. With lotsa chocolate and lotsa cherries, guys. Oh yes. 🙂

But you know what there’s not lots of? Yucky, refined, white flour and yucky, processed sugars. In fact, there’s NONE.

Cherry Chocolate Rye Muffins | memo2munch

These muffins are made with a combo of whole grain spelt flour and rye flour, and are sweetened with maple syrup. They’re low-fat, good to your tummy, and DEEEELICIOUS! Inspired by one of the best food blogs out there, Green Kitchen Stories. Their PHOTOGRAPHY.

Seriously, you won’t miss the processed stuff at all with these babies. Bursting with chunks of juicy cherries and over-flowing with rich, chocolate flavor, these muffins are bound to be a hit with all ages!

PS look at this unintentional muffin face:

Cherry Chocolate Rye Muffins | memo2munch

Cherry Chocolate Rye Muffins
Yields 12
Write a review
Print
Dry ingredients
  1. 1 scant cup (150g) whole grain rye flour
  2. 1 cup (125g) spelt flour
  3. 6 tbsp. cacao powder
  4. 2 tsp. baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. coarse sea salt
Wet ingredients
  1. 3 eggs
  2. 1 cup (240 mL) almond milk
  3. 2/3 cup (160 mL) maple syrup
  4. 2/3 cup (160 mL) olive oil
  5. 3/4-1 cup halved and pitted cherries
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper liners.
  2. In a large mixing bowl, combine all dry ingredients and toss briefly.
  3. Crack the eggs in a separate bowl and beat for about a minute until doubled in volume and frothy. Then add almond milk, maple syrup, and olive oil, stirring constantly. Pour into dry ingredients and mix until just combined.
  4. Gently fold in the cherries. Divide the batter into muffin tins and bake for about 18 minutes.
Adapted from Green Kitchen Stories
Memo2munch http://memo2munch.com/

Lemon Poppy Seed Muffins

EEEEEEY so it’s been two weeks, but now I’m back and ready for action aka lemon poppy seed muffins. Then again when am I not ready for lemon poppy seed muffins? In any case, let me catch you up on the occurrences of the past couple of weeks!

Last weekend I visited the magical land of Washington DC for the first time in ma lyfe eva, and it was awesome. The main reason for our visit was my cousin Julia’s bat mitzvah! Guess what was also awesome? Yeah, Julia’s bat mitzvah. She rocked it. Keep rocking, girl.

Before we hopped on over to the bat mitzvah festivities, my parents and I took the opportunity to do some sightseeing around DC, me being a whole uncultured, DC-first-timer and such.

Lemon Poppy Seed Muffins | memo2munch

I LOVE DC, PEOPLE. We walked literally all over the mall and still didn’t get to see everything. (So I guess we didn’t walk LITERALLY everywhere. But still.) I saw the Whitehouse, the creepy all-black squirrel on the Whitehouse lawn, the Lincoln Memorial, the Washington Monument (I can now partake in the joke that the Washington Monument is always under construction. Yaaaay.), the Vietnam War Memorial, the Old Post Office Building, and the National Archives (Basically I’m Nicholas Cage).

And we STILL didn’t see everything.

I need to go back.

Then I had a fantastic time with all of my family for the rest of the weekend, and it was altogether splendiferous, to say the least.

Lemon Poppy Seed Muffins | memo2munch

We were blessed with beautiful weather for sightseeing, but this week on campus it has been monsoon season. And I have zero rain boots. As in, not even one rain boot. Neither of my feet is being spared of wetness.

At least my umbrella has cupcakes on it. *sigh*

But I have more to be excited about this week than cupcake umbrellas. I saw Itzhak Perlman, violinist virtuoso, perform LIVE!!! My best friend and her parents got me a ticket as a graduation present (SO SWEET), and it was just the best. He makes the hardest passages look effortless, and he’s so funny! I didn’t know you could be funny playing the violin, but he nailed it. He had the audience cracking up! It was like stand-up comedy; the timing was everything.

Lemon Poppy Seed Muffins | memo2munch

 

We won’t talk about me coughing during his first piece. Yeah, I was that person. (Cue the shame.) I’m still not entirely sure how it happened. See, I’m getting over a cold so I purposefully brought cough drops and a bottle of water in order to prevent said coughing incident. I was sucking on a cough drop, and all was going well until I inhaled and got one of those dry spots in my throat. You know, the ones where every time you breathe in it seems to catch on that one spot, and all you can do is cough mercilessly and chug water until it goes away.

It was quite an attractive moment.

But I’m mad that here I was all prepared for a cough caused by a cold, and then I’m struck with a cough that has nothing to do with mucus. It just isn’t fair, I tell ya. But I’m happy to report the rest of the concert went without another distracting coughing fit. Thank goodness.

Now that I’ve told you my whole life story, let’s move on to muffins, shall we? “YES, YES, YES FINALLY!” I can hear you saying it!

Muffins are delicious. Clearly I think so, since I’ve also made these and these. I’d had a craving for lemon poppy seed muffins for a while (talk about random.), so over spring break I decided to make them!

And boy, are they good.

Fluffy and tender, with a zesty lemon flavor and a satisfying, polka dot interior. I also sprinkled the tops with turbinado sugar to make them sparkle and add a bit of crunch to my favorite part of the muffins. MUFFIN TOP FAN FOR LIFE! Fun fact: I eat my muffins upside down so that I get to eat the top last. Try it. 🙂

Lemon Poppy Seed Muffins | memo2munch

A little cinnamon added to the batter introduces a whole other dimension of flavor. You won’t miss lemon glaze one bit!

Plus, these muffins have just the right amount of sugar. Unlike the muffin below from a local bakery near where I live. Too much sugar makes baked goods as dense as rocks and gummy (but not in the fun, gummy bear kind of way), and this muffin is the baking dictionary definition of too much sugar. You should not be able to see ridge marks from a serrated knife on a muffin… Remember that, friends. Where’s McKayla Maroney, cuz I am not impressed.

IMG_2480

I like lemons, they’re so bright and pretty. Like the sun. Which is not shining here on campus. Luckily, there are always lemon poppy seed muffins to brighten your day! Happy eating!

If you enjoyed this post, please share it with your friends and family. To have new posts sent directly to your email, you can click they gray follow button on the left side of the screen or at the bottom of the page. Thanks so much for reading! Come back and visit soon.

Lemon Poppy Seed Muffins

Makes: 12 muffins

Ingredients
3 cups (384g) all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 tbsp. poppy seeds
2 eggs
1 1/3 c. (268g) granulated sugar
1 c. (235 mL) almond milk (or any milk of your choice)
1/2 c. (125 mL) vegetable oil
1 tsp. vanilla
1 tsp. lemon zest
Juice of one lemon
Coarse sugar for sprinkling (optional)

Method
1. Preheat oven to 425 degrees F. Line your muffin tins with liners or spray the tins with non-stick spray.
2. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and poppy seeds. Gently mix until dry ingredients are combined.
3. In a separate bowl, whisk the eggs and sugar until combined. Mix in the rest of the wet ingredients except the coarse sugar. Add the wet ingredients to the dry ingredients and fold together, mixing only until no large pockets of flour remain. Careful not to overmix. The batter should be thick and lumpy.
4. Spoon batter into prepared muffin tins, filling each tin to the top. Sprinkle tops with coarse sugar, if desired. Bake at 425 F for 5 minutes, then lower oven temperature to 375 F and continue to bake for another 12 to 14 minutes, or until a toothpick inserted in a muffin comes out clean. Allow muffins to cool in pan 10 minutes before enjoying.