Vegan Banana Bread Muffins

We are having yet another snow day, here in Long Island. This calls for a warm batch of muffins, don't you think?

This was supposed to be my son's first day back at school after a two week break. It was nice not to have to rush out of the house this morning, but it has been a long two weeks for two bored kids. My daughter is off from school this week, for her Spring break.

More snow, seriously? Here's Misty's cute face, enjoying the view:

So what did the kids think of a nice fresh hot muffin this morning, baked with love and lots of special ingredients? "No, thank you." They'd rather play, and fight, and play, and use the ipad, and fight over the ipad. Maybe for lunch?

---CLICK HERE FOR PRINTABLE RECIPE---

Vegan Banana Bread or Muffins
Yields: 12 muffins or 1 loaf
Prep Time: 10 minutes
Bake Time: 30 minutes for muffins, 50-60 minutes for bread.

2 large (3 small) ripe bananas
1/3 cup coconut oil, melted
1 teaspoon baking soda
1/8 teaspoon salt
1 cup coconut palm sugar
1 tablespoon ground flax meal
3 tablespoons water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all purpose flour
1/2 cup whole wheat flour
coconut oil cooking spray

Optional:
1/4 cup walnuts
1/4 cup raisins
1/4 cup vegan chocolate chips
1/4 cup dried cherries
2 tablespoons shredded coconut

1. Preheat oven to 350F. Grease a muffin or loaf pan with coconut oil (spray).

2. Prepare a "flax egg": mix 1 tablespoon flax meal with 3 tablespoons filtered water. Let sit 5 minutes, stir again before adding to the mix.

3. Mash the banana and mix together with coconut oil. Add the baking soda, salt, sugar, extracts and flax egg. Stir in the flour until well combined (mix may be lumpy). Fold in any optional mix-ins.

4. Pour batter into a loaf pan or fill muffin cups 3/4 full. Bake muffins 25-30 minutes, or a loaf 50-60 minutes, until toothpick inserted comes out clean.

5. Remove to a cooling rack.