Go Bananas

“One should always eat muffins quite calmly. It is the only way to eat them.” — Oscar Wilde, The Importance of Being Earnest

eat me

In general, I’m calmer in the summer. I love long daylight hours. I love July (fireworks! my birthday!). I love being warm and wearing shorts and sundresses. I love summer vacations (we’re going to England and Denmark! yay!). And I love it that my kids go to camp and swim and play all day, and I don’t have to spend all afternoon nagging them to finish their homework.

But yesterday afternoon, I was a little stressed out. I had a somewhat frustrating day at work. At home there were bills, dishes, laundry, messes, blah, blah, blah.

bake me

I had a two-hour window between work and the next activity, and I was expecting a friend in town from California to drop by with her toddler.

What to feed them? Since the recent power outage, we’ve eaten mostly everything still edible in the fridge, and the cupboard was looking pretty bare too. The fruit bowl was empty but for one completely black banana (miraculously, no fruit flies). Toddlers like bananas, right? Time to make some muffin magic.

These muffins are magic because they require no refrigerated ingredients (no eggs, no butter, no milk), they take very little time to make, and they are YUMMY. Yes, they are vegan. And they elicit more recipe requests from friends than anything else I bake.

can't eat just one

Magic Banana Muffins
Makes 6. Recipe can easily be doubled.

Preheat oven to 350 degrees F. Line a muffin tin with 6 cupcake liners.
In a large bowl, mix together 3/4 cup whole wheat flour, 1/2 cup sugar, 1/2 teaspoon baking soda, and 1/4 cup mini chocolate chips (these are optional for you, maybe, but mandatory for me).
In a small bowl, mash 1 ripe banana, then add 1/4 cup water (or almond milk or soy milk), 2 tablespoons vegetable oil, and 1/2 teaspoon vanilla extract.
Dump wet mixture into dry mixture. Stir just till combined.
Here’s the magic part: stir in 1/2 tablespoon vinegar (cider or white).
Spoon into muffin cups. Bake for 25 minutes.
Let cool, then sprinkle with powdered sugar to make ’em pretty.

p.s. My friend from California had to reschedule (sick kid, late nap). But my two constantly starving non-toddlers had no problem polishing off the muffins. Happy kids. Calm mom. Peaceful summer night.

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