August 04, 2009

Vegan Banana Walnut Muffins

My mom loves my baking.... so much that her doctor told her to stop eating all the treats, i.e., cause of the sugar, the fat, the calories, etc. etc. So i took on the task of making her "healthier" things so she can still enjoy baked goods without all the good (or in my mom's case, the bad) stuff.

I recently discovered Agave Nectar which makes a good substitute for sugar. Agave nectar is a real sugar, as opposed to an artificial or non-nutritive sweetener. It has properties similar to many sugars with one important exception: its glycemic index is significantly lower. This makes it a healthier alternative to many processed AND natural sweeteners. You can read more about it here.

Wendy of Pink Stripes recently "veganized" Starbucks Banana Walnut Bread. I took it one step further and used agave nectar instead of the sugar. Wendy's veganized recipe can be found here. Starbuck's Banana Walnut Bread recipe can be found here.

And heres mine, with minor changes to Wendy's recipe:

Printable recipe

1 tablespoon ground flaxseed
3 tablespoons water
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup agave nectar
1/4 cup apple sauce
1/2 teaspoon vanilla extract
4 very ripe medium bananas, mashed
1/2 cup + 1/3 cup chopped walnuts

Pre-heat oven to 325° degrees with rack in middle. Mix ground flaxseed with water and set aside.

If using a loaf pan: grease & flour a 9x5x3 loaf pan.
If making muffins, line with liners or grease & flour muffin pan.

Whisk together flours, baking soda, and salt. In separate large bowl, mix together flaxseed mixture, agave, and apple sauce until combined. Add flour mixture and when combined add in vanilla, and bananas. Mix until combined. Fold in 1/2 cup of walnuts and pour into prepared loaf pan. Top with remaining 1/3 cup of nuts.

For loaf pan: bake for 45 to 60 minutes
For muffins: bake for 25-30 minutes
or until a thin knife inserted in middle comes out clean.
Cool for 10 minutes on wire rack before removing from pan.

These were MUCH better than my Banana Espresso CC Walnut Muffins. They were very moist and very yummy!


Vegan Banana Nut Muffins on Foodista

5 comments:

VeggieGirl said...

Those look scrumptious!!

SUGAR B said...

Healthy and good? Sign me up, sista!

Great idea! I am loving your "thinking outside of the box" method!

Tracey said...

Those look delicious! I've never used agave nectar but I've seen it in the store many times and wondered about it. Thanks for the information :)

Sarah said...

Those look fantastic! I do a lot of baking with agave - anything on my blog that is marked "sugar-free treats" - my son is 2 3/4, and has never had sugar, so I use it when I make goodies for him. Also, I just got a book called "Baking with Agave". I've only made one thing from it so far, but it was delicious - I'll have my post on it up tomorrow. Your muffins look like something I'll definitely have to try out sometime soon!

pinkstripes said...

How cool! I like the idea of using agave and applesauce. I'm glad they were a success.

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