Yummy Vegan Breakfast Muffins

These muffins are what you make when you don't have any eggs or milk in your house and your children are starving.  (Starving being a relative term.  My children are obviously not that hungry.)  I have a deadline this week and my pantry is getting down to the bare bones.

I adapted this recipe from Naturally Vegetarian Recipes to fit what I had, and luckily it made some really tasty muffins.  After the first one my daughter said, "Hey, these are good.  I expected them to be disgusting!" She's really sweet like that, but she was right.  They were light and fluffy and yummy.

I think I've mentioned before that I'm a lazy baker, but muffins are a forgiving sort.  If you want a proper recipe, with the dry and wet ingredients sifted and all that stuff, you should go to the original source for that!

Vegan Banana-Oat-Chocolate Chip Muffins
(unless stated otherwise, I use organic ingredients)
3 over-ripe bananas
1/2 cup agave nectar
1/2 cup applesauce
1/4 cup canola oil
1 tsp vanilla (from Costco, not organic but it is real vanilla and it's divine!)
2 cups white wheat flour
4 tsp baking powder
1/4 tsp salt
1 tsp pumpkin pie seasoning ( I often use this in the place of several seasonings. Lazy, I know :)
1/2 cup whole oats, not quick oats
1/2 cup Ghirardelli semi-sweet chocolate chips (not organic, but I think these taste the best and my kids will eat pretty much anything if I add chocolate chips to it)


Preheat oven to 350 degrees.  In the bowl of the mixer (or a large bowl), mix the bananas until mashed.  Add the agave nectar, applesauce, canola oil, and vanilla and blend.  Stop the mixer and, in the bowl, add the flour, baking powder, salt, and pumpkin pie seasoning.  Mix until well blended.  Add oats and chocolate chips.  Fill muffin cups about 3/4 full.  I found that it made about 14 muffins, give or take.  In my oven, 22 minutes was perfect.

By the way, these three muffins were all that was left thirty minutes later, when I came in to take the picture.  I have two children.