(Sorry for the quality of the photos this week. We were experimenting with things and it clearly didn’t work!)
I am beyond excited for the weekend! Technically, it’s already my weekend (squeee!) but I’m excited for Saturday. I’m headed over to Grand Rapids where there just happens to be amazing breweries and a couple vegan restaurants (both entirely vegan and omni/vegan combos). There’s just something so great about going to a restaurant and being able to order anything I see on the menu, rather than searching for one vegetarian item.
Even though it’s only like a 2 hour drive, it always seems like such a long trip. Maybe it’s because driving across the middle of Michigan is basically just driving through 2 hours of cornfields with the occasional one stoplight town thrown in. If I’m making the drive, I want to leave super early and get my day’s worth. I’m the kind of person that will never leave the house without breakfast, so I made a batch of these muffins so I can eat in the car and get a jump on my day.
I wanted not just any kind of muffin, but a tall and hearty bakery style muffin. I took my girl Sally‘s advice and baked using multiple temperatures to make these muffins nice and tall. I kept these bad boys vegan so everyone could enjoy. Hope everyone has a great weekend – match a batch of these muffins if you’re on the go or just want a lazy Saturday morning. They’re perfect with a cup of coffee!
¾ c sugar (Increase to 1 c if you like your muffins extra sweet)
1 c unsweetened almond milk (or other milk)
1 tsp vanilla extract
½ tsp butter flavor (optional)
1 c chocolate chips
Preheat oven to 425°F. Spritz a standard muffin pan with nonstick spray (if you use liners, spritz those with nonstick spray, too).
Combine flour, baking powder, baking soda, and salt. Set aside.
Mix mashed banana, agave/honey, sugar, milk, vanilla, and butter flavor in a different bowl. Add the dry to the wet in 2 batches, stirring until almost combined. Stir in chocolate chips.
Spoon the batter in to the muffin pan. The wells will be VERY full. Add an extra sprinkle of sugar or chocolate chips on top, if desired.
Bake for 5 minutes. Decrease temperature to 375°F (leave muffins in the oven) for 10 minutes, then decrease to 350°F for an additional five minutes.
Let cool and enjoy.
Don’t forget to adjust the oven temperatures or your muffins will not bake through (they’ll burn on the outside before cooking on the inside). 200 calories is much higher than the standard muffin I make, but these muffins are BIG and a fraction of the calories of a bakery bought muffin.