vegan fat-free apple banana muffins.

I apologize that it has been a whole week since I last posted. I have been trying to cut down on sugar for a little while, so I haven't been baking nearly as often as I usually do. I also attempted to make some almond anise biscotti a few days ago and managed to completely forget that I had put them in the oven for the second baking, resulting in a dozen smokey and black cookies. Yesterday, though, I was determined to get something baked and photographed. I have been trying to do some lower fat recipes since sometimes I really find the amount of butter and oil used in most baking recipes to be rather overwhelming. Don't get me wrong, I love butter- I just sometimes don't like the idea that I'm putting an obscene amount of fat in something I plan to digest.

I found the following recipe for Apple Banana Muffins from Fatfree Vegan Kitchen, which is always one of my favorite places to go for healthy non-dairy recipes. The muffins were moist and very fruity- a bit healthier tasting than your average muffin, but still quite good. I made them slightly unhealthier by sprinkling a small amount of brown sugar on the tops, but you know me- I am a girl who loves her sugar.



Scrumptious Apple Banana Muffins from Fatfree Vegan Kitchen

Ingredients:

1 cup white self-raising flour
1/4 cup brown sugar
1 teaspoon baking soda
1/4 tsp cinnamon
1/2 teaspoon egg replacer mixed with 1 tbsp water
1 medium banana, mashed
1/2 cup apple juice
1/2 an apple, chopped

Directions:

Mix all dry ingredients in a bowl, then make a well in the center and pour in apple juice, banana, egg mixture and chopped apple. Mix until all ingredients are combined, then pour mixture into a silicon muffin pan or regular pan which has been sprayed with non-stick spray. Cook for about 20 minutes until the muffins are raised and brown.

Note: The original recipe called for 1/4 cup of cashews but these can be removed without affecting the finished product. You could also replace them with chopped dried fruit.