Apologies All Around

Sorry for the lack of updates. I have been severely neglecting the blog due to travel and work. But I promise new posts this weekend! One will be on an amazing restaurant I visited in London, and another will be a cooking at home post, focusing on fun appetizers for entertaining guests. Stay tuned!

Cooking at Home: Banana (Nut) Muffins

I love to bake, and lately, I've been on a muffin kick. Muffins are really easy to make, take little time, and are healthy and delicious. I've made blueberry, cinnamon sugar, and the ones in this post: Banana (Nut) Muffins. I used only ingredients I had on hand, so I didn't use any nuts this time, but they can be added if you have them.


I always try to make my muffins (semi) healthy, so I incorporated wheat flour into the recipe, usually about half and half.


These muffins are also (GASP!) vegan. Vegan baking can seem like a scary thing, but it's really not so difficult. There are a few key things you use for substitutions, and muffins are a good way to start experimenting with vegan baking since the recipe is very straightforward.

These muffins came out moist, fluffy, and absolutely scrumptious. The boyfriend loved them, and he didn't even know they were vegan.

Banana Muffins (Makes 12)

Recipe adapted from Spark Recipes

1 cup whole wheat flour

1 cup plain flour

2 ripe bananas, mashed

½ cup rice milk (or any other non-dairy milk)

½ cup sugar

1/3 cup oil (sunflower, safflower, canola)

1 tsp vanilla

1 tsp apple cider vinegar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp cinnamon

Pinch of ground nutmeg

1/3 cup chopped nuts (optional)

Preheat oven to 175 ° C. Grease a muffin tin with oil or any butter/margarine of the vegan variety.

In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In another bowl, mash bananas and mix with milk, sugar, oil, vinegar, and vanilla.

Make a well in your dry ingredients bowl, and pour in wet ingredients, mixing well.

Fold in nuts if you choose to add them.

Pour batter into greased muffin tins, about ¾ full.

Bake for 20-25 minutes, or until golden brown. Insert a toothpick into center of one to test. If it comes out clean, it’s done!

Remove from oven and let cool on wire rack.