These muffins are great on their own, but if you peel off the wrapper and let them soak their dainty feet in some caramel sauce, you will think that the planets have aligned and all your troubles will fade to nothing.
4 teaspoons non-dairy milk (I like almond, but anything will do)
Slosh of apple cider vinegar
7 TBLSP whole wheat flour
Pinch baking powder
Pinch baking soda
Half an over-ripe banana, mashed
2 2/3 TBLSP granulated sugar
4 teaspoons vegetable oil
Several shakes of ground cinnamon
Several shakes of ground nutmeg
Pinch of salt
Slosh of vanilla extract
1 1/3 TBLSP chopped walnuts (optional)
1 1/3 TBLSP raisins (optional) OR skip the caramel and add chocolate chips
Preheat the oven to 325 degrees Fahrenheit.
- In a small bowl, combine the milk and vinegar and set aside to curdle. You’re making buttermilk.
- In a small bowl, combine the flour, baking powder, and baking soda.
- In another small bowl, mush together the banana, the curdled milk, sugar, vegetable oil, cinnamon, nutmeg, salt, and vanilla.
- Combine the dry and wet ingredients and mix until just barely incorporated. If it seems too wet (because of the banana), add more flour; if it’s too dry, slosh in a little milk. Add in the walnuts, chocolate chips or raisins, if desired.
- Line two muffin openings or ramekins with cupcake liners. Pour in the batter, filling it right to the top.
- Bake for 25-30 minutes, until a toothpick comes out clean.
While they’re baking, make the caramel sauce.
¾ teaspoon brown sugar
1 TBLSP non-dairy creamer (use regular milk if you don’t have the thick stuff, and add a sprinkle of cornstarch or arrowroot to thicken it a bit)
1 teaspoon vegan butter, softened
Tiny splash of water
- Combine the brown sugar, cream (or milk and arrowroot), and the butter in a saucepan over medium-high heat. Bring it to a boil, and let it boil for 1 minute, until thickened.
- Remove from heat and stir in the splash of water.
Serve sloshed over your favorite pie, muffin, toast, or fresh-cut fruit, or make a puddle of it and settle your cake right down into it. Mmmm.