Wednesday, June 15, 2011
Alright, so I've definitely been having my share of fun with this next recipe...using it to make bread....muffins...adding chocolate...glazes...you get the picture!
So the other day, I had a terrible craving for pancakes, but I wasn't feeling too well and didn't feel like whipping them up from scratch, so it was off to the grocery store for me to track down a vegan pancake mix. I stumbled across Aunt Jemima's Whole Wheat Blend mix, saw that it was vegan and brought it home. Well, by the time I got home, this Gemini mind of mind had changed and didn't want pancakes anymore! So now I have this box of pancake mix that, unless I do SOMETHING with it, will sit in my pantry from now until eternity. So, I started rummaging around the kitchen looking for something to do with it, and let me tell you, not only did I have major success, but everyone I work with was absolutely salivating over these muffins they were so delicious! So without further blabbing from me, here's the super-easy recipe!
Danielle's Cream Cheese Banana Bread (or Muffins, your choice!)
2-3 bananas, ripe
8 oz. (1 container) Galaxy Cream Cheese Alternative
2 egg replacers (I use Orgran Gluten-Free No-Egg but I know lots of people like Ener-G too)
1/4 c. brown sugar
1/4 c. vegan white sugar
2 c. Aunt Jemima's Whole Wheat Blend Pancake Mix
1 tblsp. Cinnamon
Chocolate Chips (Optional)
Preheat Oven to 350.
Soften the cream cheese and mix with the sugars until smooth and creamy. Add in your bananas and your "eggs" and mix until smooth and well incorporated. Add in pancake mix, cinnamon, and anything else you care to add (walnuts, chocolate, etc.) and mix well.
Pour into breadpan or muffin pan. For one loaf of bread, bake for 45-50 minutes. For muffins, bake for 18-20 minutes.
(For the glaze that I made on the muffins, I used 1 c. vegan confectioners sugar (I find it at Whole Foods) and mixed it with 3 tablespoons of organic apple juice....delish!)
Nutrition Facts Per Serving (surprisingly low-cal!)
Sodium: 415 mg