Zucchini and Banana Muffins for One

This quick bread will make your head explode with happiness. It’s fast, it’s made from ordinary things, and it tastes spectacular. Try it! 

½ cup grated zucchini

½ ripe banana (about 2 or 3 inches), mashed

2 ½ TBLSP applesauce

2 ½ TBLSP brown sugar

2 teaspoons vegetable oil

Squeeze of lemon juice

Slosh of vanilla extract

½ cup all-purpose flour

Pinch baking soda

Pinch baking powder

Shake ground cinnamon

Shake nutmeg

Shake ground cloves

Pinch salt

Pinch granulated sugar for topping

Pinch cinnamon for topping

Preheat oven to 350 degrees Fahrenheit. Grease or line 4 muffin cups with paper liners

1. In a small bowl, combine zucchini, banana, applesauce, brown sugar, oil, lemon juice, and vanilla.
2. In another small bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves.
3. Add flour mixture to zucchini, and stir until just barely combined.
4. Spoon batter into muffin cups about ¾ full.
5. In a small bowl, combine the sugar and cinnamon and sprinkle over the batter.
6. Bake for 30 minutes, or until a toothpick comes out clean.

Serve naked and fabulous, or top with a little vegan cream cheese or a blop of your favorite jam.

Variations:

• This recipe makes four muffins, so why not spoon two of them into muffin tins just as they are, and then add 1 TBLSP raisins and 1 TBLSP walnut pieces to the remaining half.
• Try it with a small handful of chocolate chips for a sweeter offering.
• Use brown sugar instead of the cinnamon and sugar topping for a crispier crust.

Banana Muffins with Caramel Sauce for One

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.

1. In a small bowl, combine the milk and vinegar and set aside to curdle. You’re making buttermilk.
2. In a small bowl, combine the flour, baking powder, and baking soda.
3. In another small bowl, mush together the banana, the curdled milk, sugar, vegetable oil, cinnamon, nutmeg, salt, and vanilla.
4. 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.
5. Line two muffin openings or ramekins with cupcake liners. Pour in the batter, filling it right to the top.
6. Bake for 25-30 minutes, until a toothpick comes out clean.

While they’re baking, make the caramel sauce.

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

1. 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.
2. 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.