What’s better on Saturday morning than banana muffins fresh out of the oven?
Every once in a while I have the energy to actually bake something as soon as I wake up. The recipe for these muffins (found in The Garden of Vegan) was recommended to me by a friend a few weeks ago. They turned out to be so delicious that I secretly hope our bananas get overripe so I’m “forced” to make them.
I never have the oat bran the recipe calls for, so I always end up subbing plain rolled oats 1:1 and have been really happy with the results. The recipe calls for olive oil, but I’ve always used canola because there is something strange to me about baking sweets with olive oil.
This morning, however, I discovered we were out of canola when I was mid-way through the batter and the oven was already preheated. I used olive oil and, lo and behold, you can’t tell the difference! I suppose that’s because it only calls for 1/3 of a cup. It’s good to know, because people keep telling me how scary canola oil is. Maybe I should do some research to find out for myself.