We love the Vegan Supra muffins from Whole Foods - so this Saturday I wrote down the ingredients and this is what I came up with from that - they aren't identical because I didn't have their"grain mix" as they call it - so I'm missing the rye flakes and the millet - next time...
1/2 c. brown sugar
1/2c. vegetable oil
3 large ripe bananas mashed - you may want to have another one on hand just in case
3 large carrots - grated
3/4c. chopped fresh dried dates - Whole Foods sells them in the refridgerated case - do not use the hard dates or even worse the blocks of chopped dates in the regular supermarket
3/4-1 T cinnamon
1 tsp vanilla
1c. all purpose flour
1/2c whole wheat flour
1/4c. spelt flour
1/4c. cormeal
1/8 c. oat bran
1/8 c. flax seed
1/2 c. brown sugar
1/2c. vegetable oil
3 large ripe bananas mashed - you may want to have another one on hand just in case
3 large carrots - grated
3/4c. chopped fresh dried dates - Whole Foods sells them in the refridgerated case - do not use the hard dates or even worse the blocks of chopped dates in the regular supermarket
3/4-1 T cinnamon
1 tsp vanilla
1c. all purpose flour
1/2c whole wheat flour
1/4c. spelt flour
1/4c. cormeal
1/8 c. oat bran
1/8 c. flax seed
1/8 c. rye flour - adjust your ratios as necessary - this is not required they taste fine without it.
1/2 tsp salt
1- 1 1/2 tsp baking powder
1/2c. toasted hulled pumpkin seeds
1/2c. dried coconut - not the sweetened kind
Combine the first 7 ingredients in your food processor starting with the dates, then the bananas, oil and other ingredients, ending with the carrots which you can use the grater attachment for, and then add this mix to the flour ingredients (already combined together), mix and add the coconut and seeds. It's a thick mix - don't let that scare you - if it's impossible to work with add another banana to the mix, and if in utter desperation add some more some more oil, don't add soy milk - found it made them into a paste like consistancy.
Scoop into lined muffin tins - an "icecream" scoop is ideal
Bake at 375 for 15-20 minutes - they will get brown on top. I wouldn't use a toothpick to judge - either lightly press the top and if it springs back it's done or sacrifice one to see if it's cooked through. The toothpick isn't the best option because of things like the dates that make it seems mushy when it's really done. Do not overcook - they are like brownies, underbaked is better than over always.
1/2 tsp salt
1- 1 1/2 tsp baking powder
1/2c. toasted hulled pumpkin seeds
1/2c. dried coconut - not the sweetened kind
Combine the first 7 ingredients in your food processor starting with the dates, then the bananas, oil and other ingredients, ending with the carrots which you can use the grater attachment for, and then add this mix to the flour ingredients (already combined together), mix and add the coconut and seeds. It's a thick mix - don't let that scare you - if it's impossible to work with add another banana to the mix, and if in utter desperation add some more some more oil, don't add soy milk - found it made them into a paste like consistancy.
Scoop into lined muffin tins - an "icecream" scoop is ideal
Bake at 375 for 15-20 minutes - they will get brown on top. I wouldn't use a toothpick to judge - either lightly press the top and if it springs back it's done or sacrifice one to see if it's cooked through. The toothpick isn't the best option because of things like the dates that make it seems mushy when it's really done. Do not overcook - they are like brownies, underbaked is better than over always.
2 comments:
wow; this is awesome! thanks, i'm gonna dial these up
Hope it works for you - if you have any problems let me know. I do have a ton of fresh dates in my freezer if you want those - they should be fine to use as is.
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