banana, walnut, & currant muffins. {vegan}

14 October 2011

I hope everyone is enjoying this lovely Fall weather. The foliage is peak here in Maine; & last weekend it reached 80 degrees--it was so lovely! This is another recipe from Gwyneth Paltrow's blog GOOP & her cookbook, My Father's Daughter. 

These handy little breakfast treats are vegan & refined-sugar free. She makes her muffins with raisins, but I am pretty sure she would not care that I made mine with currants. I just think currants are so darn cute! I was almost sorry to see these little-guys go to Jediah's sculpture class...

banana walnut currant muffins.

Adjustments: I used 2 cups of white spelt flour and 3/4 cup of maple syrup for mine...

makes a dozen.

3 ripe bananas, mashed
1/4 cup canola oil
1/2 cup maple syrup
1/4 cup brown rice syrup
1 TBL vanilla

1. mix in a large bowl. 

1 cup of white spelt flour
1 cup of whole spelt flour
1/2 cup barley flour
2 tsp fine sea salt
1 tsp baking soda

1. sift together in another bowl. 
2. slowly add dry ingredients into the wet ingredients. Be careful not to over mix otherwise the muffins will be pretty dense. 

1/2 cup toasted walnuts
1/2 cup raisins (or currants)

1. gently fold into the batter. 
2. Preheat the oven to 350 degrees. Line a muffin pan. Bake for 25 minutes or until a toothpick comes out clean. Cool on a baking rack for a few minutes before you starting noshing...

Last weekend we went to see our friends' band play, The Mallett Brothers Band. They just released their new self-titled album. Check 'em out performing "Walk Down the River" at Portland City Music Hall.

happy eatings & cheers!