Our friend Lisa visited us from Florida last weekend. She’s my formerly omnivore friend who became vegan and broke my heart (though, of course, I still love her to death). We have been friends since our college days and we hung out over the weekend with yet another college friend, Brad, who lives in NY with his partner Denny. Even though we’ve known each other for 23 years, we still never run out of things to talk about. On Saturday, we took the train to the New York Botanic Gardens to see the cherry trees but we were a little too early. The majority of them were still bare, though a few were in full bloom, resplendent in pink and white flowers. We walked around, took pictures and then hopped in a cab to go back to our apartment for Mai Tais and dinner.
With everyone’s help in the kitchen, I prepared a full vegan meal that ended up being very satisfying, even for the non-vegans among us. I started us off with crispy broccoli in black vinegar and then served a sweet potato, kohlrabi, and peanut stew, topped with some Korean gochujang paste and crushed peanuts. We finished with freshly baked vegan chocolate chip cookies. I tried the recipe from Ovenly for the first time and though we ended up eating two cookies each, I will just say that I will stick with my favorite non-vegan chocolate chip cookie recipe in the future.
But the real hit was breakfast. I saw this recipe for vegan chocolate banana muffins many months ago on Chocolate & Zucchini and saved it for Lisa’s next visit. I finally made them last Friday and we ate them throughout the weekend. I can’t believe I’m going to say this about a vegan baked good, but these muffins are amazing! They are just dense enough that they feel substantial and not cake-y, but they are delightfully moist and tender. The flavor is pure banana and chocolate, along with some deeper notes from the coconut sugar that I added to the recipe. And the turbinado sugar on top adds a playful crunch to each bite. Altogether, they are really irresistible.
Vegan Chocolate Banana Muffins – Adapted from Chocolate & Zucchini
130 grams (1 cup) all-purpose flour
130 grams (1 cup) rice flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
50 grams (1/4 cup) white sugar
100 grams (1/2 cup) coconut sugar
150 grams (5 1/3 ounces) good-quality bittersweet or semisweet chocolate, roughly chopped
3 very ripe bananas, (about 350 grams or 3/4 pound without the skin)
60 ml (1/4 cup) vegetable oil
60 ml (1/4 cup) virgin and unrefined coconut oil
2 tablespoons brandy or cognac (substitute with apple juice if you do not want to use alcohol)
1/4 teaspoon cider vinegar
1 tablespoon turbinado sugar for topping
Preheat the oven to 350°F and line a 12-muffin muffin pan with muffin liners (or lightly grease and flour the muffin pan).
In a medium bowl, combine the flours, baking soda, salt, sugars, and chopped chocolate. Stir well to combine. Set aside. In a second medium bowl, use a fork to mash the bananas with the oils, brandy/cognac, and vinegar until thoroughly combined.
Add the wet ingredients into the dry ones and use a spatula to mix together until no trace of flour remains, without overmixing.
Scoop into the muffin molds, and sprinkle the tops with the turbinado sugar. Bake for 30 minutes, until the tops are nicely browned. Let cool on a rack before serving.