Along came a challenge to bake some vegan muffins and I love a challenge...
Since our family is not vegan, we don't have ingredients that are often substituted for milk and eggs in vegan baking. This recipe requires only the ingredients that I commonly have on hand.
The rum can be substituted with vanilla but the rum gives the muffins an echo of Bananas Foster.
Banana Rum Raisin Muffins
2&1/2 cups all purpose flour (625 mL)
1 cup whole wheat flour (250 mL)
2 tsp baking soda (10 mL)
1 tsp salt (5 mL)
1 cup sugar (250 mL)
2&1/2 cups mashed bananas (625 mL)
3/4 cup canola oil (185 mL)
2 tbsp vinegar (30 mL)
3 tbsp dark rum (45 mL)
1 cup raisins (250 mL)
Preheat oven to 375 degrees Fahrenheit or 180 degrees Celsius. Line muffin cups or grease with canola oil.
Sift together flours, baking soda, salt and sugar in a large bowl. A sifter will give a lighter muffins and these muffins are pretty hearty. Add combined mashed bananas, oil, vinegar and rum.
Mix just until combined and add raisins.
Cook for approximately 20 minutes but check after 15 minutes.