I haven’t really baked all week with the plague and all and the husband had nothing to eat for breakfast. I couldn’t let the man eat a toasted bagel or something! So I whipped up some Banana-Chocolate Chip Muffins from La Vida Vegga that I saw during Vegan MoFo.
I did use whole wheat pastry flour and they had a nice texture. I also used two bananas (ssh, don’t judge, I felt extra generous) and had to add a bit of extra liquid to get things to a better consistency but that’s not a huge deal. The verdict is that they are good and I like that a full batch makes 6 (or 7, probably because of the extra banana). I generally have to cut a recipe down in order to not end up with days worth of leftovers. I love the idea of putting in the brown rice syrup to kick them up a bit with extra sweetness. I couldn’t taste the coconut oil so if you don’t have any just use vegetable oil and you won’t really have a huge difference in the finished product.