I think the best thing about being a food blogger is finding and connecting with other people who share the same interests in food. This weekend, I attended a picnic with about a dozen other Bay Area food bloggers in San Francisco’s Duboce Park, where we shared some of our best dishes. Needless to say, I was overjoyed.
Unfortunately, I was too eager to eat the food, so I didn’t get a chance to take a photo of my plate when it was still full. Photographed here is a portion of Greek quinoa salad, baked pineapple rice, almond and peanut butter cookies, corn fritters with a pepper sauce, a bit of melon, and the remains of a samosa casserole. All delicious!
Among the group were many established cooks/bloggers who have written at least one cookbook. My cookbook record: a big fat zero. I felt slightly intimidated to be among this group of seasoned cooks, but everyone made me feel welcome. At the end of the day, we all shared the same passion for food, and I could definitely talk all day about it.
My contribution to the picnic were these vegan banana nut muffins and my baked Cajun chips. I have been meaning to try a recipe from the Oh She Glows cookbook, and I thought this weekend would be a great one to tackle something. There’s a lovely oil-free chocolate-zucchini muffins recipe in there that I adapted into these banana nut muffin. I just had to get rid of a few overripe bananas lying around my house before the fruit flies get to them first.
To my surprise, these muffins were delightfully moist even though they didn’t contain any oil! Most importantly, these muffins had legit muffin tops, and you know how much I love them muffin tops!
Vegan Banana Nut Muffins
- 1 TBS ground flax seed
- 3 TBS water
- 1 1/4 cups soy milk
- 2 tsp apple cider vinegar, or lemon juice
- 2 cups whole wheat pastry flour, regular whole wheat flour works also
- 1/2 cup coconut sugar, cane sugar works also
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 TBS maple syrup
- 1 tsp pure vanilla extract
- 2 medium ripe bananas, mashed
- 1/2 cup unsweetened shredded coconut
- 2/3 cup walnuts, chopped
- Preheat the oven to 350 degrees F (177 degrees C). Spray 12 muffin tins with non-stick spray or line them with muffin liners.
- In a small bowl, mix the ground flax and water together to create a flax egg. Set it aside so that the mixture can thicken.
- In a medium bowl, mix the soy milk with apple cider vinegar. Set it aside to allow the milk to curdle a bit, just like homemade buttermilk.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together. Add the milk, maple syrup, vanilla extract and mashed bananas until well incorporated. Fold in the coconut and chopped walnuts.
- Pour the muffin batter into the 12 tins. I was able to fill them all to the top.
- Bake the muffins for about 15 to 17 minutes, or until a toothpick comes out clean. Let the muffins cool for a few minutes before eating.
- Store the muffins in an airtight container in room temperature for a few days or refrigerate them.
Looking for more muffin inspiration? Try these Lemon Zucchini Muffins!
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