Hey, these Wholesome Vegan Oat-Banana and Jam Muffins are delicious, whew! If you know the style of my recipes, you know that I stress technique, and that includes whisking and sifting dry ingredients and following recipes – ones written by authors you trust—to a T. When a recipe is being tested, that means in my world, cut it at least in half and pay close attention too what happens. That was not the case this morning.
Eight-year-old Seth and six-year Eli are spending most of the week with me while they attend the Franklin Institute Discovery Camp. These boys really are quite self-reliant and very at home in the kitchen with peelers and knives. Still, this is our actual first all-together-now sleepover, and while I absolutely adore and appreciate their good appetites and excellent going to sleep and waking up habits, the new-again routine has me super busy and time-pressed. Memories of the days of childrearing and appreciation for parents have been refreshed. Breakfast, packing lunch, dinner, snacks, showers, and loads of laundry.
Wholesome Vegan Oat-Banana and Jam Muffins
This morning I woke 15 minutes before the boys and decided to give the boys a breakfast treat. Coffee in hand, I set the oven to convection mode and set out to mix up a batch of the Hearty Oat and Jam Muffins from More Great Good Dairy Free Desserts Naturally. I did not whisk the flour or sift the dry. Neither did I mash the large banana well. I did, however, measure the batter, per usual but today that was a by-product of pouring it into one of the flexible measuring cups I like to use to pour batter into tins.
What I learned is that this variation is a keeper.
Dry ingredients: Drop the baking powder, baking soda, salt, and cinnamon in separate blobs to double check you have used them all. I realized later that I did not add the 2 tablespoons of sweetener in the original recipe and forgot to add the vanilla extract too. The baked muffins tasted great, so I got lucky but really, not the best idea to wing it.
The timer turned off mysteriously, so I am not sure how long these baked but it was less time than I expected—my best guess is 10 minutes on the upper rack. I did use convection bake though so 25% less time is normal.
- I did pour more batter into the oiled tins than the original recipe’s 3/4 full.
- I did use more jam per muffin, I’d say at least a heaping teaspoon or so.
- I did not add the 2 tablespoons of sweetener, (whole cane or maple sugar), and forgot the vanilla extract. I will put those changes in ink. Not needed.
- I found the 4 cups batter makes more than 12 standard muffins. I made 12 standard plus 3 very large. So, you would get 12 very large or—you tell me.
I am admittedly fussy about my mise en place, baking (and making desserts in general) but this morning’s less fussy baking was a good experiment for me. I will not be less fussy again, with most of my desserts.
Now, you can feel good, not guilty when you grab one of these moist, hearty, maple syrup-sweetened Wholesome Vegan Oat-Banana and Jam Muffins. They are chock-full of healthful whole foods ingredients. These are good breakfast or anytime muffins with a nice surprise of all-fruit jam. Not only do they taste delicious, they provide plenty of energy with very little fat. Next time, I will add some fat juicy blueberries or pitted fresh cherries, halved and another time I may cut the 2 tablespoons of oil and add some fruit puree instead. TBC. Are you with me? I love comments on my blog posts so if you’d leave one or as many as you’ve got, please do and I’ll respond! Good day, you all.
Wholesome Vegan Oat-Banana and Jam Muffins
These are good breakfast or anytime muffins with a nice surprise of all-fruit jam. Not only do they taste delicious, they provide plenty of energy with very little fat or sweetener.
- 1 1/4 cups whole wheat pastry flour
- 2 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon powder
- 1/4 teaspoon fine sea salt
- 6 tablespoons rolled oats, toasted or not
- 1/3 cup dried cranberries or raisins
- 1 cup soymilk or any plant milk
- 1 large ripe banana, peeled and broken into pieces
- 6 tablespoons pure maple syrup, Grade A dark or dark amber
- 2 tablespoons mild tasting extra virgin olive oil or a neutral vegetable oil
- 1 tablespoon plus 1 teaspoon apple cider vinegar
- 2 tablespoons all-fruit jam, more as less as needed
- Position a rack in the upper third of the oven and preheat to 375 degrees. Oil the cups and tops of a standard 12-cup muffin tin plus a 6 cup, or insert paper liners into the cups if you like
- Whisk the pastry flour and add it to a strainer set over a medium bowl. (I did not whisk or sift).
- Add the baking powder, soda, cinnamon and salt to the flour and whisk to mix.
- Add the oats and cranberries or raisins and mix. Make a well in the center.
- In a separate medium bowl, mash the banana pieces roughly. I did not mix to a puree. Add the plant milk, maple syrup, oil, and vinegar and whisk until combined.
- Pour the wet ingredients into the dry mixture and stir with a rubber spatula only until the ingredients are moistened.
- Allow the batter to rest about 1 minute. Spoon or pour the batter into the prepared muffin tin, filling each cup three-quarters to 7/8 full. Drop about 1 teaspoon jam in the center of each muffin.
- Bake for 14 to 15 minutes, or until the muffins are golden brown and firm and a tester inserted into the middle of a muffin comes out clean or with a few crumbs. (The tops of these muffins are flat, not domed.)
- Cool the tin on a rack for 5 minutes. Run a thin knife between the muffins and the sides of the cups and turn out onto a cooling rack. The muffins taste good warm or at room temperature.
- Store the muffins in a tightly covered container for a day or two at room temperature, or freeze them for up to a month.
Recipe from More Great Good Dairy Free Desserts Naturally © 2006 by Fran Costigan.