Can "vegan" be delicious?

Let me preface this recipe by saying that I'm a bit suspicious of baked treats that are "gluten free" or "vegan." I'm a bit old fashioned in my devotion to butter, flour, eggs and milk in my baking, but I'm certainly open to be convinced that both of the aforementioned categories can be ridiculously delicious. I was recently challenged with baking for a friend's birthday - she's allergic to dairy and the treats were to be eaten during our 8am anatomy lecture. Obviously cakes were off the table, and in a search for something vegan that was (relatively) filling and healthy for the morning I stumbled upon this recipe for vegan blueberry banana muffins.

They were so easy to make, and no one even guessed that they were anything less than "normal." Moist with a tender crumb, the creaminess of banana and the tart pops of blueberries make these a fantastic addition to breakfast or an afternoon snack. I've gotten in the habit of buying large quantities of fresh blueberries during the summer when they're in season and then freezing them - you'll have the taste of July whenever you're in the mood, even when there's nothing good at the market! You can also make and then freeze the finished muffins them to keep for a longer time.

So what's the verdict on vegan baking? With recipes like these, I say keep it coming!

Vegan Blueberry Banana Muffins
Adapted from Week of Menus
Makes about 12 muffins


1 1/2 C whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
6 Tbsp vegetable oil
1/4 C water
1 tsp vanilla extract
2/3 C granulated sugar
3 large brown bananas
1 C blueberries (fresh or frozen)

Directions: Preheat oven to 350 degrees and coat muffin tins with nonstick spray.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add blueberries and toss to coat. In a large bowl, squish together bananas and sugar. Add vanilla, oil and water and mix well. Add dry mixture to wet mixture and stir until just combined - don't overmix or they will be tough!


Divide batter and bake until golden brown and the top of the muffins spring back to the touch, about 25-30 minutes. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.