Moist, robust, and super nutritious!
I do not measure for this recipe...I approximate! First step...Oven 400 degrees...check...put in an empty cast iron pan to get super hot...
In blender put:Wet ingredients...
Oil (coconut or olive) about a quarter cup or less
1 banana and about a half cup almond milk and about a quarter cup water...a third cup of honey...and a half cup of applesauce. Sometimes I throw in prunes (blended prunes, or prune butter, can be a replacement for up to half the oil/fat in ANY quick bread or muffin recipe)...blend well...add 3 more bananas and pulse three times.....THEN FOR THE DRY INGREDIENTS: in a big bowl put two cups whole wheat pastry flour...some handfuls of raw oats, (steel cut or regular), sometimes I throw in some raw quinoia...about 3 tablespoons of cinnamon and a tablespoon and a half of baking powder...some salt and two cups of frozen blueberries...mix the dry ingredients well and then combine the wet and the dry in one bowl...fold until it's just barely mixed (important,)
Should be pourable...barely...Let it rest for 10 minutes!!! It will not be pourable after resting... take out your hot pan...pour in some coconut or olive oil...put it back in for just a minute till it's good and hot. Then flop in your batter and spread it gently until evenly distributed and bake for 30 minutes or until a toothpick comes out fairly clean...remove from oven and wait a couple of minutes before devouring!
If it's not sweet enough for you then just drizzle honey or maple syrup on top!
Heres to vegan banana blueberry muffin-bread-cake! I challenge you to try it and see if you can taste the difference! P.S. I urge you all to use unrefined coconut oil, or cold pressed extra virgin olive oil for all of your baking needs... and aluminum free baking powder...and as many organic ingredients as you can.
http://www.dietdessertndogs.com/2012/09/27/wellness-weekend-septemer-27-october-1-2012
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