This past Sunday I decided to multitask while Lilly took a nap (really, I should have napped too, but didn’t). I had to write a profile for Fitblogger as Piper’s Run is being highlighted tomorrow (fun). Since my husband was working, I blogged, did two loads laundry and hung them to dry and spent a little time on Pinterest.
I then came across the Vegan Chocolate Banana Muffin’s picture that looked too good to pass up. So, I “pinned” it but then the link didn’t work – disappointing. I figured my old buddy google might help me out …. and google did not disappoint.
The first blog I came upon was The Food Librarian, who modified the recipe ever so slightly. I always like to go to the original source, which lead me to Love and Olive Oil . Check out Love and Olive Oil’s recipe for the icing – looks delish!
This is what I did:
I wanted to make Jr. Mint cup cakes for Lilly’s 2nd birthday party (which is this coming weekend) but didn’t want to modify the recipe to make it vegan. Sometimes, if you don’t do it right….it can taste pretty bad. And then we are left to eat some bad food until it’s gone. When I came across this recipe, I thought this could work by adding in some Jr. Mints to the middle of the cup cake. OH MAN, THESE ARE SOME GOOD!
I had a little helper assist me in making the muffins and assuring the Jr. Mints were up to snuff to eat!!!!
Taste testing the Jr. Mints!!!!
Vegan Chocolate Banana Jr. Mint Cup Cakes (no icing):
1/2 cup coconut milk (I used almond coconut milk)
1/2 cup ripe banana (about 1 banana) – mashed
1/3 cup canola oil
1 tsp vanilla extract
3/4 cup of sugar ( I used 1/2 cup)
1 cup all-purpose flour (I used whole wheat – that’s all we had)
1/3 cup coca powder
1/2 tsp baking powder
3/4 baking soda
1/4 tsp salt
1/4 tsp cinnamon (original recipe called for 1/8 tsp)
1. Mix all dry ingredients.
2. Mix all wet ingredients. and then blend together.
I put them in my toaster over at 350 degrees F for 15-18 minutes.
Putting the Jr. Mints IN the middle of the muffins.
All done and ready for the oven!
All done and ready to eat….Lilly loved them, as did my husband and I 🙂 Success!
Key ingredient to these muffins!