I love meat. And eggs. And dairy.
But sometime, the world conspires against you.
Dan and I got back from vacation a few weeks back, only to find out that our fridge and freezer were dead. A lovely surprise after five days away, I must say.
The next day, though, I had the urge to bake. And lack of butter or eggs wasn’t going to stop me.
So I did some poking around online, and decided to improvise an eggless muffin with whole wheat flour and oatmeal. I figured if I was going to go vegan, I might as well keep it on the healthy side.
What I wound up with turned out to be surprisingly good, especially as a pre-workout muffin before my early morning runs. I popped the muffins in a bag and froze them for easy storage. Now, I take on out in the mornings and heat one for 30 seconds to get my carbo-load in before my runs.The muffins are a bit dense, but the honey, banana, applesauce and cinnamon flavors definitely come through!
In fact, I just whipped up a second batch yesterday!
Mix all ingredients in a bowl; bake at 400 for 20 minutes. Makes 18-20 muffins.
- 1.5 cups whole wheat flour
- 1 cup quick oats
- .5 cup brown sugar (unpacked)
- 2 tsp baking powder
- 1 tsp baking soda
- .5 tsp salt
- .5 tsp vanilla
- honey (approx 2 Tb)
- 4 containers applesauce (approx. 2 cups)
- 1 cup water
- raisins
- 1.5 mashed bananas
Muffins. Plus flowers from Dan 🙂
Ladies Who Brunch 