In my last 16 years of parenting, I’ve been hit with difficult questions from my children. Some I could answer rather vaguely, others by being straight forward and sometimes, I just had to answer very stratigically. For example, my kids (and I’m pretty sure MOST kids) like to raze one another over silly things and for a time, it was over “Favorties”. More specially, who was Nana & Papa’s favorite, Harmony’s favorite (that is my husband’s mom and means Grandma in Korean), and then OUR favorite.
Of course they each felt they owned a title or 2 but I couldn’t quite designate a favorite child, much to their disapproval. However, my husband and I came up with a fluctuating favorite list. We let them know that we had no favorite child but merely a “Favorite of the Day” child. This was not solely based on how helpful they were around the house, but also on how they interacted with one another, with us, or simply “just because”. They seemed to be happy with knowing that this would change daily and they all had a fair shot at it.
What I found interesting is that I also apply that mentality to foods. My favorites list changes; sometimes daily, sometimes seasonally, and sometimes with my mood. I tell you that because I may write a post about my favorite cupcake or muffin and then a new post comes out claiming that to be my favorite which is also true, but in a different kind of way or for a different reason.
So my “Favorite” Banana Muffin is one that I made a few weeks ago, and here is why:
- It is free of our common allergens such as dairy, eggs, nuts, soy and CAN be gluten free.
- They are Vegan.
- I cut the sugar in half and didn’t miss it at all.
- Making them was a result of doing something special during a rainy playdate with friends.
- It was fast and easy recipe for a delicious treat.
But best of all, they made my favorite kid of the day happy.Print
Quick and easy to make Vegan Banana Muffins. Sweet, healthy and so delicious.
- 2 C. Unbleached flour *
- 1/2 C. Evaporated cane juice
- 1 tsp. Baking soda
- 1/2 tsp. Sea salt
- 1/4 C. Butter
- 3 ripe Bananas, mashed
- 3 tsp. Ener-g egg replacer + 4 TB. warm water, mixed together until foamy
- 1 tsp. Pure vanilla extract
- Preheat oven to 350.
- Line muffin tins.
- In a large bowl, mix flour, cane sugar, baking soda and salt.
- In a medium bowl, melt butter. Add in bananas, egg replacer, and vanilla and stir well.
- Pour wet ingredients into flour mix and combine.
- Batter will be thick!
- Scoop 1/4 C. batter into each muffin tin.
- Bake 18-20 minutes, or untiul center comes out clean.
- Cool slightly before eating.
*Can use Bob’s Red Mill GF flour mix but ADD 1 1/2 tsp Xanthan Gum