Vegan Banana Muffins and a Happy Jungle Story
Monday, February 28, 2011 5:42:57 AM
I received an advance order from a friend to make her a Hello Kitty Vegan Birthday Cake in December. Although that date is still so far far away, it makes me start thinking about Vegan Recipes for a healthy baking style. So, what is Vegan? Basically, Vegan recipes are dairy-free (no milk or butter included) and also egg-free. Seem unbelievable right? I myself try some healthy recipes before, but they don't taste delicious to me AT ALL!!! And I gave up with the idea of egg-free, dairy-free recipes for a while. This time, I give it another try and search for healthy but still delicious cake....and I found this Vegan Banana Cranberry Muffin really really really ROCK!
Sis. Uyen paid me a visit and stayed at my place this weekend. So, we decorated the muffins and turned them into those lovely animal cupcakes. We also created a story for our animal jungles to advocate for "Low Cholesterol and Healthy Meals." We hope you enjoy the story
The story begins: Once upon a time...
Dairy Free, Egg Free, Cranberry Banana Muffins (Vegan) in a SUPER EASY RECIPE
Makes 12 medium muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
5 large bananas, mashed (depends on how banana-y you like it)
1/2 cup white sugar
1/3 cup safflower oil or sunflower oil (or your choice of vegetable oi)
1 teaspoon vanilla extract
1 cup dried cranberry, dipped in water for 5 minutes to soften, then drain
Cinnamon sugar for sprinkling on top (this makes for a nice little crunch)
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Whisk together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, vanilla and oil in a large bowl. Fold in flour mixture and mix until smooth. Carefully fold in drained and soften cranberries. Scoop into paper liners inside the muffin pans (fill up to 2/3 of the liners volume). Sprinkle tops with a bit of cinnamon sugar.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes and medium muffins for 20 to 25 minutes. Muffins will spring back when lightly tapped.
Let muffins cool down completely and start decorating with colored frosting and candy. I was inspired so much by "How to make jungle animal cupcakes" by Liv Hansen on Howdini.com:
And here are the two bakers and directors of the story (sis. Uyen and me)
I am very happy to let you know that this Happy Jungle story is selected on foodgawker.com as well. This is my 11th recipe selected on this website. Yay! You can view all of them here: