I’ve decided I should stop buying bananas. No, really. Hear me out.
Oh, Vermont. The land of the crazy weather. A week ago we had 2 inches of snow across our yard. No joke, May 26th we woke up to snow blanketing the lawn and weighing the freshly-popped leaves down. The green was having a serious “WTF, Mother Nature?!” moment.
Fast forward to this past weekend. June 2nd. It was a sunny, but far too hot day. As the husband and I toted the kid to the grocery store we were complaining about the 90* weather.
I’m getting to the banana part, really. Just hold on.
As the husband and I hauled the kid and our cart full of groceries from the store- sudden downpour. And by downpour, I mean the sky suddenly opened up and let an entire lake fall onto us. A severe storm ripped through and the 60 MPH straight line winds tore our part of Vermont to pieces. Trees and power lines down everywhere. Our middle-of-nowhere back road was blocked from both directions by massive, old maple trees and downed wires. We ended up having to stay with the in-laws for two days.
I’m finally home! Don’t get me wrong, I love my in-laws. I just love to be home. Brian does not like to be away from home either, so we had a seriously fussy boy on our hands for a few days. The grins I got when we got home!! He knew he was back to his place.
Now, to the part about the bananas. Last week I bought some bananas when I was shopping. I think we ate one of them before we forgot they existed. This happens regularly. We love bananas. They just always go from too-green to too-mushy too-fast.
We dragged ourselves into the house today to find a few too-mushy bananas sitting on the counter. Lucky for the husband, I know what to do with too-mushy bananas.
Banana Bread Muffins.
Or, because I want to eat it too, Vegan Banana Bread Muffins.
Brian began a nap in his swing shortly after getting home. I ran around and did some clean-up and laundry, then let myself get lost in the kitchen for a while. This vegan yumminess was invented during his dozy, constantly making me think he’s waking up nap. Can I get a boo-yah?
“I Ain’t Got No Time to Waste” Vegan Banana Bread Muffins
Makes 12 large muffins or 12 smaller muffins and one mini loaf
2 Cups flour
½ Cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
2 Bananas, mashed+ 1 teaspoon baking soda
½ cup unsweetened apple sauce+ ¼ cup water or fruit juice
Grease your muffin cups and loaf pan.
Combine your dry ingredients in a large bowl.
Combine your wet ingredients in a medium bowl.
Put the wet ingredients into the dry ingredients and mix until just blended. Don’t over mix!
Channeling Bob Ross, now it’s time to make some big decisions. You can get fancy here and add some diced apples, walnuts, raisins, cranberries, chocolate chips- whatever you like! This is your masterpiece.
Once you’ve made your bread your own, fill your muffin cups 2/3 of the way. If you’ve got the extra, fill your mini loaf pan.
Pop into your preheated oven for 25-30 minutes, or until a toothpick comes out clean.
Let it cool a bit before taking it out of the pan. You can serve it warm (my favorite!), or let it cool. Top it with some vegan butter substitute, or eat it plain. Or do whatever the heck you want with it. It’s tasty no matter how you shake it.
The muffins will keep for a few days, but I doubt it will last that long.