Wednesday, June 26, 2013

This Shit Is Bananas B-A-N-A-N-A-S

Man, this song brings my back to 8th grade when I made my mom stop at K-Mart on Thanksgiving so I could buy this CD. And even to this day, I am no hollaback girl. Cause that shit is bananas B-A-N-A-N-A-S.

Let me set the scene: as I arrived home from the grocery store with fresh produce, I stepped foot into my extremely small kitchen to see some starving bananas. They were soft, droopy, and presented with brown spots, indicating their time to enter the banana retirement community. And as I thought for one single second to throw them away, I changed my mind. As I looked those bananas in the eye, I felt a sense of pity, of defeat, that I had let these bananas down by not eating them and instead buying younger, more satisfying produce. And that's when I realized the true purpose of these old people bananas: Banana muffins.

And what's one more challenge at 9:30pm, so I decided to make them vegan. Instead of butter, I used vegetable oil and instead of using eggs, I used applesauce. These muffins are chocolately (cause I added dark chocolate chips), sweet, moist, and most of all B-A-N-A-N-A-S. They are perfect for the breakfast on-the-go or an afternoon snack.

Vegan Chocolate Chip Banana Muffins
                                The old bananas rekindle friendship with their pre-muffin friends. 
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/4 cup applesauce
1/3 cup vegetable oil
1 cup dark chocolate chips

Prep Time 10 minutes
Cook Time 15 - 17 minutes
Total Time 25 - 27 minutes
Yield 15 muffins

Preheat oven to 375 degrees.
Spray a muffin time with non-stick spray (well, unless it's a non-stick pan...then you can skip this step).
Mix dry ingredients in a medium sized bowl. Set aside.
Combine wet ingredients in a large bowl. Slowly pour dry ingredients into wet ingredients. Mix in dark chocolate chips.
Divide batter into muffin tins, filling each tin about 3/4 of the way up.
Cook muffins for 15 - 17 minutes. Set aside to cool when finished.

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