If you would prefer a printed softbound version of When Vegans (Almost) Rule the World, you can pick one up for just $11.99 at Amazon. Kindle eBook coming soon!
Available in either softbound or Kindle/Nook/etc. eBook at Amazon
viviansharpe.com
 Banana Marble Muffins (gluten, oil and soy-free) Chocolate. Banana. Chocolate and banana swirled together in delicious display of unity. A lot of my sweet recipes exist to prove that you can have treats without the stuff we might be trying to avoid (like sugar, gluten, oil) but also without sacrificing taste. Treats shouldn’t taste like a punishment. We can eat these Banana Marble muffins knowing that there’s not a ticking calorie bomb in our bellies. Enjoy these muffins, made without gluten, oil, refined sugar or soy but full of chocolate-y, banana-y perfection. The trick here is to use very ripe bananas, meaning that the skins have brown spots, which makes them more sweet. The bananas, sweet potato purée and applesauce keep the muffins moist and sweet without the need for oil or sugar. Feel free to swap out the gluten-free flour and use regular all-purpose flour. Banana Marble Muffins Makes 12. 2 cups gluten-free all purpose flour (I use Bob’s Red Mill) 2 t. baking soda 1/2 t. salt 1/2 t. ground cinnamon 1/4 t. ground nutmeg 3 very ripe bananas 2/3 pure maple syrup or agave-maple blend 1/4 cup applesauce 1/4 cup sweet potato purée 1/4 cup unsweetened non-dairy milk (I used almond) 2 t. pure vanilla extract, divided 3 T. cocoa powder Preheat your oven to 325 degrees. Line a muffin tin with 12 muffin liners.  In a large bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. In a medium bowl, mash the bananas with a fork. Mix in the maple syrup, applesauce. sweet potato purée, milk and 1 t. vanilla. Whisk together until fully blended together. Add to the flour mixture and stir together until incorporated.  Remove one cup of batter and mix with cocoa powder in a small bowl with remaining teaspoon of vanilla. It should be thick.  Scoop approximately 1/3 cup of batter into each muffin cup, then top with 1 tablespoon of chocolate batter. Swirl together with a toothpick or skewer. Bake for 14 minutes, turn 180 degrees, and bake for ten minutes more. Let cool in the muffin tin for five minutes, remove, and let cool completely. Enjoy! © 2013, 2014, Vegan Street |
 |
 |
 |
 |
 |
 |
 |