Snowed in today. Much thesis-ing, besides making sushi filled with a rice-and-lentil moosh, blending hommos, and baking & chilling coconut cream pie. At this point, I still owe a “how to frost a cake” post and a “bread pudding” post.
Good bring-to-work/class fare: I made these bars many times in spring 2011 since these are a convenient way to use up bananas fast going south or a third of a jar of apple butter or a bit of pumpkin…you get the idea.
Apple Butter-Chocolate Chip Muffbars
Modified by Q from:
Vegetarian Times. “Chocolate-Chip Banana Muffins.” Everything Vegan. Hoboken: John Wiley & Sons, Inc., 2011. 262-3.
Makes 18 muffins (if you use a lot of add-ins) or 24 two-inch 9*13” bars
1 ½ cups brown rice flour
½ cup sorghum flour
½ teaspoon xanthan gum
2/3 cup unrefined cane sugar
1 teaspoon baking soda
dash Kosher salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup unsweetened applesauce
3 ripe bananas, mashed (or 1/3 cup apple butter + 1 banana, mashed; total there is about 1 3/4 cups of fruit puree. Pumpkin is also a good choice)
1 teaspoon vanilla
¼ cup canola oil
¼ cup non-dairy milk
2/3 cup vegan chocolate chips
1 cup walnuts, broken into small pieces
1 cup dried fruit (I used craisins and raisins)
Preheat oven to 375 degrees Fahrenheit. Line muffin tins with paper or grease pan.
In a large bowl, whisk together dry ingredients. In a large measuring cup, combine wet ingredients. Add wet to dry, stir a bit, and fold in the chunks. Fill muffin wells 2/3 full or transfer to pan. Bake 35-40 minutes (muffins will take around 25-30) or until a toothpick inserted in the centre comes out clean, the centre springs back when touched, and the sides of the bars have begun to pull away from the edge of the pan. Cool in the pan for 10 minutes then cool completely on a rack (before cutting bars).
Come to the Dark Side…we have vegan and gluten-free goodies.