Merry Christmas from the 1900s when no one thought anything was funny! We’re weird (and SO awesome). We know.
Ugh. Total blogging fail. I’ve blogged… once?! the entire month of December and it’s now the 27th? Appalling.
But you know how the holidays go… it’s like eating, eating, eating, omg I never want to see food ever again, and then ten minutes later… wait, is that chocolate?! I know you… you do it too.
So anyway, here we are in that odd stretch between Christmas and New Years when no one really knows what to do with themselves. Especially this year, where both holidays fall on a Thursday which makes the in-between week especially awkward. And we also find ourselves eating. Because that is apparently how you fill your time in that awkward week? Not to mention the previous week…. despite the lack of blogness that has been happening around here, there has been a proper amount of holiday food consumed. OMG. Food. Have I mentioned I love desserts? And waffles!
Haha. One waffle kinda sorta stuck. Let’s call it waffle:deconstructed.
And in between the indulgent moments I try to be good. So then things like muffins happen (also things like this happen when I get irritated by the dead bananas that have taken up seemingly permanent residence in the back corner of the refrigerator and am determined to get them out by whatever means necessary but am, for the moment, semi-over banana bread… I know. I shocked even myself).
Mystical muffins in the flowers. That photo was a lot harder than it looked. Apparently I can’t hold still long enough to get a non-blurry picture… Can’t sit still? Internal age? … Six.
And also THIS SOUP. I made it and I want it again. Like, now.
Because LENTILS! And BACON! No way, you say… SHE doesn’t eat bacon! But actually… I do. On occasion. When it fraternizes with lentils and cavorts around in a soup or around a date stuffed with a pecan. I like bacon in very specific applications. OR with brussel sprouts. Obvi. But okay. Moving on. You really should make this soup immediately.
I did absolutely nothing to the recipe besides use green lentils and extra broth (and not wanting to go to the store for one thing meant I used a whole onion in place of the leek). The recipe is from The Wanderlust Kitchen, here! Also because it’s Bavarian, it made me want to get back into the eight years of German which have gone dormant in the recesses of my grey matter. Die Suppe. Mit Speck. It’s a start…
But back to the muffins. I realized I hadn’t made muffins in ages, so these were a welcome change. Perfectly spicy and gingerbready, and not overwhelmingly banana-y. Lightly sweet and perfect with small hits of chocolate.
Gingerbread Banana Muffins
The recipe is slightly adapted from the hilariously titled blog Connoisseurus Veg, here! Vegan, whole wheat, and refined sugar free. So delicious, especially with almond butter or salted butter (any kind of butter, really… as long as it has butter in the name you really can’t go wrong). Yield: 9 muffins in my ginormous muffin tins, probably 12 in normal sized, normal people tins.
- 2 super ripe, dead bananas (the nastier looking, the better)
- 1/4 c blackstrap molasses*
- 1 tbsp coconut sugar
- 1 tsp vanilla extract
- 3/4 c unsweetened, plain almond milk
- 1/3 c unrefined coconut oil, melted*
- 2 c whole wheat pastry flour
- 1.5 tsp powdered ginger
- 1 tsp cinnamon
- scant 1/2 tsp cloves
- 1.5 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 c extra dark chocolate chips
*Fun fact: molasses pours much more easily and less messily if you measure the coconut oil first, pour it out, then measure molasses in the same measuring cup. The oil residue in the cup helps that sticky business pour right out!
Preheat the oven to 350 and grease your muffin tins of choice (ginormous or otherwise).
In a large bowl, mash the bananas (a fork is my preferred implement). Whisk in coconut oil, molasses, coconut sugar, vanilla, and almond milk. In a separate bowl, whisk together pastry flour, ginger, cinnamon, cloves, baking soda, and salt. Pour dry into wet, followed by the chocolate chippies, and stir until just incorporated. Avoid overmixing like the plague since it makes your muffins tough and no one wants that. Pour the batter into the prepared muffin tins, and bake for 20-25 minutes, until a tester comes out clean and the tops spring back just slightly when poked (mine were perfect at just about 20). Remove tins, let cool for a few, then turn out the muffins and let them cool completely on a rack. Store in an airtight container for a few days.
Aaaannnd I take selfies with my cat. Apparently I’m now that person. Sorry I’m… NOT SORRY! Ha.
Her face is like… “Really, giggling human?? Must we do this??”