The Story Behind My Favorite Muffin

A peek into my past: When Tim and I moved to Portland nine years ago we didn’t have jobs waiting for us and we didn’t have a place to live already chosen. We arrived in Portland completely free of commitments to adulthood. It was challenging, exciting, and incredibly enjoyable. Our first week was spent in a motel with a small kitchenette. We were not vegan at the time and our cooking skills were average at best.

When we finally found an apartment, I was elated that the kitchen was spacious with big windows lining two of the walls. It was a great apartment (aside from the monstrous black spiders that found pleasure by residing in the bathroom). We took advantage of our large cooking area and created and feasted on some delicious meals. We honed our cooking and baking skills. Meanwhile, I was working at a local kitchen/housewares store just down the street. Our kitchen slowly filled with all sorts of fun appliances.

And then, I discovered a recipe by Marcy Goldman (check out this amazing baking book she wrote – it is filled with incredible recipes, many which can be veganized!) that knocked my socks off – Original Buttermilk Lawsuit Muffins. I was making batches and batches of these muffins for co-workers and also for Tim and I to enjoy at home. They were (are) insanely addictive.

Back to the present: I mentioned to Tim yesterday afternoon that I wanted to make some muffins. He immediately requested “those buttermilk muffins” and I couldn’t resist. The recipe was easy to veganize and since I’ve made a few changes, I am sharing the recipe here so you too, can enjoy yummy muffins!

Banana Pecan Muffins (adapted from

Yield: 1 dozen muffins

Streusel Topping:

1 Tablespoon nondairy butter, chilled
1/4 cup light brown sugar
1/2 cup finely chopped pecans
1/2 teaspoon cinnamon
pinch nutmeg

Muffin Batter:

1 cup unsweetened nondairy milk (I used almond milk)
1 Tablespoon apple cider vinegar
1/2 cup coconut oil
2/3 cup light brown sugar (use 1/2 cup if you prefer a less sweet muffin)
1/4 cup pureed silken tofu
1 1/2 teaspoons pure vanilla extract
zest from one large lemon
1 1/2 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
2 1/2 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 medium bananas, diced


1. Preheat oven to 375 degrees and line a muffin tin with paper liners (or lightly grease).
2. Using your fingers, mix together the streusel ingredients in a small bowl until crumbly. Set aside.
3. Add milk and vinegar to a glass measuring cup, stir briefly, and set aside to curdle.
4. In a large bowl, whisk together the oil, sugar, pureed tofu, vanilla extract, and lemon zest. Add the curdled milk and stir well.
5. In a separate bowl, stir together flours, baking powder, cinnamon, baking soda, and salt. Add to the wet ingredients and stir until no flour is visible. Fold in diced bananas.
6. Using a large spoon or cookie scoop, fill muffin liners to the top. Sprinkle streusel mixture evenly over muffin batter. Press gently to prevent streusel from falling off.
7. Bake muffins for 25-30 minutes, rotating pan halfway through baking. Muffins should be golden and spring back when gently pressed. Allow muffins to cool briefly in tin before removing and placing on a cooling rack.


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