Early yesterday afternoon I baked a batch of vegan sugar-free treats for Kristina and I to eat on Valentine’s Day [and the following days]. As we had some black bananas and I enjoy the consistency of carrot cake I chose to make banana and carrot muffins plus bread. So I researched some inspiration online and found a recipe through a blog I subscribe to Honk, If You’re Vegan (see www.honkifyourevegan.com/2013/09/15/15-blogs-to-check-out) which I wanted to adapt; this can be found at Much Ado About Muffin (visit www.muchadoaboutmuffin.wordpress.com/2013/11/25/carrot-cake-muffin).
The ingredients I used were as follows;
• 500g of strong wholemeal flour
• 3 tablespoons of mixed spice
• 200ml of unsweetened [Alpro] almond milk
• 100ml of pure sunflower oil
• 1 [Orgran] replacement egg
• 1 tangerine zest
• 1 large carrot
• 9 black bananas
• 50g of [Neal's Yard] organic pumpkin seeds
The method I used was as follows;
1. Add and mix the first two ingredients into a large glass bowl.
2. Add the next four ingredients into a jug and stir, then add to the dry mixture [the smell is divine].
3. Grate the carrot and peel the skins off the bananas then cut out the damaged areas and mash with a fork [left me with about 6 bananas]. Add them both to the mixture with the pumpkin seeds and stir thoroughly.
4. Pour the mixture into 12 silicone (reusable) cupcake moulds on a tray then tip the rest of the mixture into a loaf tin. The following photographs show my efforts at this stage;
5. Start the oven at 180°C and place the muffins on the top shelf, the loaf on the bottom shelf.
6. Wait 25 minutes for the muffins to become firm [test with a knife to ensure the mixture is not runny] then place the loaf in the top shelf for a further 20 minutes.
The following photographs show the results;
Although it took me over an hour to prepare, it gave my arms a workout [with the grater and stirring the mixture] and the desserts came out delicious; crunchy and moist inside, and only a little stodgy. Kristina also enjoyed them and we now have some healthy homemade treats – using leftover foods – to nibble on throughout the next week (if they last that long …).