This week, Joanna got to baking vegan banana walnut muffins – the perfect tasty, healthy fuel for a weekend hike. The recipe was originally taken from the one and only Isa Chandra, from the book Isa Does It. To keep the recipe vegan, applesauce and flaxseed were used as binder, instead of egg. The idea with these muffins was to use them for a snack during the day, when you need that extra bump of energy, so we kept processed sugar to a minimum, which means no sugar rush and no sugar crash. Instead, the energy came from the banana, walnuts, and pecans – the nuts are packed with proteins and unsaturated fats, which give that long lasting liveliness.
These would also be really good for breakfast, paired with a nice cup of coffee – or milk if you were to make these for children. As usual, the recipe was completely vegan, and fresh – these really were delightful, and so easy to make!
As spring rolls around, I think we will be baking more fruit based treats, that will pair well with the warmer weather – we’re excited to share what comes next! What do you have planned for the weekend?