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Reprinted with permission from the author, Laura Matthias.
Banana Carob Almond Coconut Muffins (p. 125)
Makes 10-12 muffins
The flavors of banana and coconut compliment each
other well, and the addition of almonds and carob in these moist muffins
complete this union.
Ingredients
- 2 cups whole spelt or wheat flour (500 ml)
- 1 tsp baking powder (5 ml)
- 1/2 tsp each baking soda and fine sea salt (2 ml)
- 1 tsp cinnamon (5 ml)
- 1/2 cup canola oil or other natural oil (125 ml)
- 1/2 cup cane sugar (125 ml)
- 1 tsp vanilla extract (5 ml)
- 1 cup vanilla soy milk (250 ml)
- 1 1/2 cups bananas, mashed (375 ml)
- 1 tbsp lemon juice, freshly squeezed (15 ml)
- 1/2 cup almonds, chopped (125 ml)
- 1/2 cup dried medium-sized coconut flakes (125 ml)
- 1/2 cup carob chips (125 ml)
|
Banana Carob Almond Coconut Muffin
Picture Wanda Embar, Vegan Peace. |
Directions
350˚F (175˚C); 30 minutes
Prepare a muffin tray by lightly oiling 10 muffin tins. Set
aside.
In a medium-sized mixing bowl, combine the flour, baking
powder, baking soda, salt and cinnamon. In a separate bowl, combine the oil,
sugar, vanilla, soy milk and lemon juice, and whisk together until emulsified.
Stir in the bananas. Pour the wet ingredients into the dry ingredients and
gently stir together, being careful not to overmix. Fold in the almonds, coconut
and carob chips.
Scoop spoonfuls of the mixture into prepared muffin tins,
filling each tin level. Place the pan in a preheated oven and bake for about 30
minutes. Remove from the oven and allow the muffins to cool for 10-15 minutes in
the pan before gently lifting them out of the tins. |
