That’s right, Snuggle Friends, I may have come up with the next big thing: Muff-n-Cakes.
It’s not quite a muffin, it’s not quite a cupcake. So it’s a muff-n-cake. It’s the result of a freakish experiment in my test-lab of a kitchen. I had two overly ripe bananas that I didn’t want to see go to waste and some flour. So I decided to combine the two, plus a few other ingredients to see what I would get. Banana Muff-n-Cakes are the freakish little baby.
Are you as excited as I am? I know you are.
So these little guys are moist and light like a cupcake but slightly dense like a muffin. Sweet, airy, and just about anything you could ask for in a baked good. Are they healthy? Well, they could be if you played around with the sweetener a bit. I used plan old vegan white sugar because it’s been a rough week and mama needs some SUGAR (cue in System of a Down and Serj’s amazing dance here)
So let’s get to it. I give you Banana Muff-n-Cakes
2 medium overly ripe bananas- the mushy kind
1C sugar (or whatever sweetener you want to choose, date or coconut sugar might work nicely)
1/2C vegan butter, room temperature
4T ground flax seed+6T of water (egg replacer)
1t lemon juice
1/4t lemon extract
1t vanilla extract
2C AP flour
1T baking powder
- Preheat your oven to 350 degrees Fahrenheit and prepare a muffin tin
- Mash your bananas. Throw these suckers in a mixer with the sugar, flax mix, butter, lemon juice, and extracts until creamed and well mixed
- While your wet stuff is mixing, whisk together your flour, baking powder and salt
- Slowly add your dry stuff to you wet stuff and mix until well combined
- Fill your muffin liners to the top
- Bake for 20-25 minutes, until the tops are golden brown and a toothpick will come out clean
- Let them cool before indulging
- Makes 12 Muff-n-Cakes