Those of you who know me well understand that I don’t function without coffee. I literally do not see colors in the morning until my first cup of coffee; a vice I picked up from my mom. While in college my roommate, Haley from StyleSound, worked at a smaller chain coffee shop called Espresso Royale. There she introduced me to the Spanish Latte, a drink I wish I could find here in Chicago, and vegan berry muffins. I love meat and consider myself a carnivore but when it comes to muffins, vegan is the way to go! Over the years I have tried to duplicate the recipe and I finally feel like I cracked it so I hope you all try your hand at these delicious and easy vegan dessert.
P.S. I wasn’t able to find my muffin tins anywhere so for this post I made a Valentine’s inspired cake.
- 3 ripe bananas
- ¼ cup vegetable oil
- ¼ cup sugar
- 2 cups AP flour
- 1 tsp. salt
- 1 tsp. baking soda
- ½ tsp. vanilla extract
- 1 cup mixed berries (fresh or frozen)
Pre-heat oven to 360*F
In a large bowl mash bananas with fork until it becomes a soft puree; add oil, sugar, and vanilla extract then mix well. In a smaller bowl add sifted flour, baking soda, and salt and mix well. Slowly add the flour mixture into the banana mash and incorporate everything together until you have a thick batter. Slowly fold in berries until they are well incorporated into the batter mixture. Note: The batter will be thick.
Scoop the batter into well greased muffin tins about 2/3rd of the way up. Bake for about 20-25 minutes or until toothpick comes out clean.