With a few small tweaks, this may become a winner in my book. Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners. The crumb topping was divine-sweet and salty and buttery-and the texture of the muffins was great-firm bite, but not rubbery, crumbly but not fall-apart dry, and a slathering of Nutella not only remedied the sweetness issue, but also added Nutella into the mix, hellooooo duh always delicious.
Minimalist baker banana crumb muffins plus#
I recommend, if you make the recipe, to add 1/3 cup more sugar, plus all 4 bananas. (This may be due to the fact that I’m used to in-your-face banana bread.
I only used 3 large bananas, and I felt like they were needing the recommended fourth, or another 1/3-1/2 cup sugar. The catch is that I found them to be not sweet enough. Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery It requires no kneading It uses. I used a recipe from the fantastic blog Minimalist Baker. Add almond milk, vanilla, oil, sugar and lemon juice and mix. In a separate bowl, mash bananas using a fork. In a large bowl whisk together flour, soda bicarbonate (baking soda), cocoa and salt. (I’ve already been at the library for, like, 5 total hours and it’s only day 2!!!!!!!!)ĭo I need some sort of intervention? Maybe… Pre-heat fan oven to 180☌ (375☌) and grease a loaf tin with a light layer of oil and baking paper. It’s only the third second day of school, for crying out loud.īut I have constant fears that I’ve forgotten an assignment, or left something somewhere etc. If the batter appears too thick, add a touch more almond milk. Now that I’m back at school, anxiety has begun to sink its sharp little claws into my brain. Add gluten-free flour, oat flour, and almond flour and whisk until just combined. (Side note: I bought some ataulfo mangoes, which come from Mexico, on sale at Whole Foods the other day and they are the MOST delicious mangoes (ataulfo or otherwise) I have ever tasted.
Minimalist baker banana crumb muffins full#
I wish I were back in spring break mode, chilled out and tanned and full of fresh fruit and contentment. I am so not ready for life to have begun again. I snatched them up, whispering sweet reassurances of grand destinies, and these (vegan! whole wheat! wholesome!) muffins were born. The making of these muffins was prompted upon my discovery of 3 sad, brown bananas that had been discarded into our trash (in a ~new~ trash bag, friends. I promise there’s a muffin here for everyone on this list, so muffin haters take a look, I promise you’ll find a vegan muffin recipe here that piques your interest.Īnd while we’re here, I have to know, what’s your favorite part of the muffin: the base (?) or the top? Also, if anyone knows the proper term for the bottom of the muffin, let me know.Or, the infamous “Trash Muffins” of 2015. With all the possibilities out there floating around the internet, I’ve rounded up 30 (yes 30!) of my favorite vegan muffins so you can have them all in one place. Okay maybe not anything, but my point is that the options feel pretty endless as far as flavors go. You could put just about anything in a muffin and I’d probably still eat it. Plus they’re freezable, packable, and typically have a short bake time, so they’re a great treat to turn to when you’re short on time.īut truly I think one of the best parts about muffins is that they’re acceptable to eat at all hours of the day. They’re fluffy and cakey on the inside, crispy and crunchy on top, and always packed with something delicious. Who doesn’t love a good muffin? So many positive attributes, where do I even begin. This RECIPE Vegan Muffins: 30 Recipes You’ll Love
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