So far, so good on the Vegan challenge, other than a special lunch prepared for us by some Chinese friends on Saturday. I didn’t feel it was appropriate to be the difficult guest in that scenario, so we enjoyed their Beijing pork, spicy tofu, and various other dishes.
Over the weekend, Lily wanted to help make something in the kitchen, so we decided to make a smoothie with soy yogurt for her snack, and muffins to add to our dinner.
I haven’t been a big fan of the soy yogurt alone, but was thankful to have it on hand to throw into both recipes.
I love that you can combine almost anything in a smoothie and it turns out well, so I let L choose what we were going to put in. She picked a banana, an apple, and some carrots. I added the spinach to the mix, and let her dump in the ingredients, as well as a cup of yogurt, splash of almond milk and a dash of cinnamon and flaxseed. Yum!!
We found ripe, frozen bananas and a zucchini and followed a standard muffin recipe as our guide. L was having a blast dumping the wet ingredients from one bowl into another, so I sifted the dry ingredients together while she was content. After she “helped” stir the wet and dry together, I let her line the muffin pan with cups and finished mixing the muffins, adding in the raisins.
The results: delicious!
Vegan Zucchini Banana Muffins (print recipe)
- 1 large ripe banana, mashed
- 1/2 c. soy yogurt
- 1/4 c. almond milk
- 1/8 c. canola oil
- 1/2 tsp vanilla
- 1 c. shredded zucchini
- 1 1/2 c. whole wheat pastry flour
- 1/2 c. oat bran
- 1/3-1/2 c. sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 c. raisins
Combine wet ingredients (through zucchini) and dry ingredients separately, then stir together. Add raisins, and divide the batter between 12 greased muffin cups. Bake at 350 for 15-17 minutes.
These were really moist and definitely sweet enough with only 1/3 cup of sugar, but you could add more if you are used to a sweeter muffin. Because of the yogurt in the batter, I froze our leftovers before the end of the day to be safe, but I’ve used other yogurt muffin recipes that kept fine for a few days on the counter.
Any vegan recipe suggestions for us? Do you make homemade muffins? Our favorite are pumpkin or oatmeal raisin muffins, but these were better than I expected.