I post this recipe last week on Fiterazzi Magazine!
Do you have any cookbooks you just LOVE?
Cookbooks that deliver no matter what? Every recipe comes out perfectly, and you would trust the author with your most nerve-racking dinner parties? The kind of book that gets splattered with sauce and dusted with flour? The kind of cookbook that is almost always on your counter?
That’s how I felt when I discovered Isa Does It by Isa Chandra Moskowitz. I clung to it like Leo DiCaprio on the edge of that giant door in the freezing Atlantic waters.
You see, I discovered Isa Does It shortly after I adopted a plant-based diet, and Isa has a knack for giving you the vegan recipes you need when you are REALLY craving food from your old life. Tempeh meatballs, broccoli soup, seitan BLTs – that kind of thing. And did I mention the desserts?
- 2 large bananas (about 1 heaping cup)
- ¾ cup unsweetened almond milk
- 2 Tablespoons coconut oil (melted)
- 1 Tablespoon ground flax seed
- ½ cup coconut sugar
- 1 ½ cups spelt flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup mini chocolate chips
- Preheat oven to 375º F and lightly grease 10 muffin cups with a flavorless oil (I use grapeseed oil).
- In a large mixing bowl, mash bananas with a fork.
- Add almond milk, coconut oil, ground flax seed, and coconut sugar, and whisk to combine.
- Add spelt flour, baking soda, baking powder, and salt, and stir until flour is almost incorporated.
- Add chocolate chips and stir just until combined.
- Scoop batter into muffin cups and bake approximately 20 minutes, or until a toothpick inserted in the center comes out clean.
The Waco Vegan is no longer updated. You can find me over at RandleBrowning.com instead.