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This is a gluten free, slightly modified version of my Pumpkin Chocolate Chip Muffins. Instead of using pumpkin, I wanted to try the combination of yam with banana. It worked!
Banana Yam Muffins (GF)
“WET” INGREDIENTS:
1/2 C mashed yam (about 1 medium)
2 medium very ripe bananas, mashed
*2 cubes applesauce (about a scant 1/4 cup)
1 T organic canola oil
1/3 C organic brown sugar
1/4 C evaporated cane juice (vegan sugar)
2 t vanilla extract
2/3 C non-dairy milk
*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.
DRY INGREDIENTS:
1/2 C EACH: millet flour, quinoa flour, brown rice flour, garbanzo bean flour
2/3 C oat flour (GF)
1/3 C rolled oats (GF)
2 T ground flax seed
2 T unsweetened finely shredded coconut
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t ground clove
INSTRUCTIONS:
Mix the “wet” ingredients and the dry ingredients separately, then combine. Bake in muffin liners at 350 degrees for 23 minutes. Makes 14.
Starbucks, you pissed me off. You took away my free soy milk with my registered card. Not cool! Pfft– I have no reason to be loyal anymore. I’ve moved on!
Guess what? I’m glad you failed. I found better. I found Vinaccio.
Organic, fair trade coffee beans are what I prefer. How happy I was to make this discovery! 🙂
After all, those are the kind of beans I buy for my home espresso machine. I brew at home 6 days per week and I only buy a latte outside of the house about 1 day per week.
Lesson learned:
Sometimes a ‘bad’ thing is actually a GREAT thing!
(Now…if Vinaccio wants to really impress me, then they’ll go back to offering vegan baked goods. Eric said he bought some vegan scones there once upon a time. No such luck now.)
Freeheel Vegan 