Cooking Tool of the Month – Silicone Bakeware
Hope everyone had a wonderful weekend! I’ve been making muffins like crazy over here using my silicone muffin pans. I created these banana bread muffins with no oil, no refined sugar, with tons of protein and proceeded to eat 4 in one day. They are that good and thankfully when muffins are made with such healthful ingredients, you don’t have to feel guilty for eating four!
Kids and adults alike will gobble this up. They aren’t super sweet, which I prefer in a morning muffin, so if you like a sweet muffin then add more sweetener. As usual feel free to substitute another granulated sweetener (which will make the muffin sweeter overall) and use whatever whole grain flour you have available (may need to adjust liquid measurements).
My friend Nicole at A Dash of Compassion wrote up a great post about healthy vegan baking and what those ingredients look like. Her style of baking is very similar to mine, using whole foods and good quality ingredients. Visit her post to see what kinds of ingredients you will see on this and her blog.
Ingredients
- 3/4 cup barley flour
- 1/2 cup garbanzo bean flour
- 1/2 cup coconut palm sugar
- 1 tablespoon flax meal
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Dash nutmeg
- Dash sea salt
- 1 large ripe banana, mashed
- 2 tablespoons unsweetened applesauce
- 1/4 cup unsweetened non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla flavor (or alcohol-free vanilla extract)
- 1/2 cup walnuts, chopped
- 2 tablespoons coconut palm sugar
Preparation
Preheat oven to 350 degrees F. Spray muffin tin lightly with cooking spray or use silicone muffin pan. Whisk together the first eight dry ingredients in a medium bowl. In a smaller bowl mash up banana with a fork then whisk together with applesauce, milk, vinegar, and extract until bubbling. Mix wet into dry until well combined. Spoon batter into muffin pan until almost full. Mix together walnuts and sugar then sprinkle each muffin with a little of topping. Bake for 25 minutes or until a toothpick comes out dry when inserted into the muffin.
http://theblissfulchef.com/2012/02/meatless-monday-muffin-mania-using-silicon-bakeware/What kind of muffins are your favorite? Do you like your muffin really sweet? How about savory muffins with veggies and herbs?
Monday, February 6, 2012 - 5:10 am
I love the look of the walnut topping on these muffins! Thanks for the mention about my ingredients post. I hope it's helpful to others.
Tuesday, February 7, 2012 - 3:19 am
Excellent info at A Dash of Compassion! Thanks so much!
Monday, February 6, 2012 - 8:27 am
[...] Read the article: Meatless Monday Muffin Mania, Using Silicon Bakeware | The … [...]
Tuesday, February 7, 2012 - 3:18 am
These look fantastic!! Can't wait to try them! What is the brand of your silicon pan?
Tuesday, February 7, 2012 - 8:49 am
It’s shown in previous blog http://theblissfulchef.com/2012/02/cooking-tool-of-february-lets-get-baking/
Amazon has a ton but I though this site was more versatile.
Tuesday, February 7, 2012 - 4:15 am
Pinning these! I love the nutty tops. Think brown rice flour would work in place of barley?
Tuesday, February 7, 2012 - 8:47 am
Brown rice is gluten-free, so it’s not usually an exact substitution for a flour that has gluten. Give it a try, but I would add 1 tablespoon arrowroot to help bind.
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