I didn't start out with the intention of creating a vegan treat. It all just happened by coincidence. But let me tell you...this coincidence is one deliciously yummy, dense, moist (yes, I went there) flavorful treat!
When I made Butternut Squash Chili last week (recipe coming soon), I want something carb-ish to go along side it. However, I've never really been a fan of cornbread and I've recently wondered if I may have some issues with corn. I remembered reading a blog post once upon a time that paired chili with banana muffins. Realizing that I had massive quantities of ugly, brown bananas on my counter (and who wants a cold smoothie right now), muffins to go with the chili sounded like a match made in heaven.
I personally have a great love for fall spices. I think they add a wonderful warmth and depth to many recipes. If you aren't a fan of ginger and cloves, you can certainly leave them out and increase the amount of cinnamon. If, like me, you love them, please try this recipe with them included. Even if you aren't sure, I'm betting you'll be pleasantly surprised.
1/2 tsp salt
1 tsp xanthum gum
Bake muffins for about 20 minutes and bread for at least 60-75 minutes.
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