Vegan Ginger Lemon Muffins Recipe
Last Friday we planned a trip with his tumble friends to Stoney Ridge Farm. If you're not from this neck of the woods then you might not know that Stoney Ridge Farm is one fun place. One fun place packed full of pumpkins, apples, train rides, a bouncy house, a corn maze, the naughty donkey and the biggest turkey you've ever seen (which hopefully is not destined for their Thanksgiving table). You name it they have it. It's the place to be. And so we were there.
This trip meant I had to get the morning off work which meant I had extra time in the morning. This doesn't happen. Ever. Now, I should have used this time to exercise, but I didn't because I was nervous I would have another 'episode' like my recent excitement.
So I had time and I said out loud, 'Hmm... I have some time. I think I will make muffins.' And Honey said, 'no, because if you do you will run out of time and be rushing around like a crazy lady.' Ha! HA! no I won't... I have plenty of time.
Do you see where this is going? Yeah... Well, I didn't have 'plenty of time'. I did make it out of the house marginally well and Honey had already left for work by the time 'crazy lady' made her momentary appearance so it's basically, pretty much, essentially like it didn't happen.
The urge to change a recipe, if I'm following one does come naturally to me though. Cooking or baking I just can't fight the urge. So I did change some things in this recipe. As per usual.
They were spicy from the ginger, tangy from the lemon and so light you could eat four and not feel like it. In fact I can actually attest to that last statement because I did indeed eat four.
Yield: 19 or so regular sized muffins OR 48 or so mini muffins
OR about 12 regular and 18 mini, if you mix and match like I did :)
Adapted from The Joy of Vegan Baking, by Colleen Patrick-Goudreau
Need:
- 1/4 cup ginger, finely minced
- 1/2 cup plus 1/2 cup granulated sugar
- 1 banana, mashed
- 2 Tablespoons fresh lemon zest
- 2 cups white whole wheat flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- juice from 1 lemon
Do:
Preheat the oven to 375 degrees and line your muffin tins with wrappers.
In a small pan, combine ginger and 1/2 cup of sugar. Heat on med/low and allow them to melt and combine, stirring constantly. This took just a couple minutes.
In a small bowl, peel your banana and mash it up into a paste.
In a medium bowl, combine flour, salt and baking soda.
Using your Kitchenaid, (or another larger bowl), combine Earth Balance and the remaining 1/2 cup sugar and mix until smooth.
Add your banana and mix to combine, then add the coconut milk and lemon juice and mix again until it's all combined.
Add sugar/ginger mix while Kitchenaid is on and then add the flour and mix until everything is just combined.
Portion into prepared muffin pans about 2/3 of the way to the top.
Bake for 15-20 minutes, cool for a few minutes and eat!
Serve:
I kept these 'healthy' so we could have them for breakfast. They would also be wonderful frosted with some Tofutti dairy free 'cream cheese' frosting and topped with candied ginger and fresh lemon zest. Next time for sure.
Enjoy!