Perro Grande Muffins

17 Feb

As promised, here is the recipe for those vegan banana pumpkin muffins I made the other day. No, they are not made of big dogs. They’re vegan, remember? So I’ve decided to name them in honor of my favorite big-dog saving Miami vegan. She knows who she is.

I just did a nutrition analysis on them and while they’re fairly high in sugar, they’re also loaded with good stuff. They’re a great source of Calcium and Vitamin A and super low in saturated fat. In addition, each one boasts 4g of protein from non-animal sources and 3g of dietary fiber. I would have liked to get the fiber content up but I don’t know how to do that yet without driving up the calories. I am open to suggestions. Oh, they’re 106 calories each, by the way.

Above all else, they don’t taste like cardboard. They taste like a muffin. A really light, fluffy, spicy and not overly sweet muffin. They’re great hot out of the oven but they also freeze well. Cool them completely, wrap individually in plastic wrap and then stick them all in a large freezer bag. They’ll stay good frozen for about 2 weeks. Defrost in the fridge for a few hours before warming them up in the toaster or oven or toaster oven (if such things exist).

Perro Grande Muffins

Prep Time: 15 minutes

Bake Time: 25 minutes

Servings: 12 muffins


1 cup King Arthur white whole wheat flour

1/2 cup Bob’s Red Mill soy flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

2 medium super-ripe bananas, mashed beyond recognition

1 cup plain canned pumpkin

1/4 cup agave

1/4 cup unsweetened almond milk

1/2 cup sunflower seeds

Preheat oven to 350 degrees. Hit your muffin tin with a light coating of cooking spray or line with muffin cups. Whisk dry ingredients together in a small bowl and set aside. In a medium sized bowl, combine the mashed bananas, canned pumpkin and agave. Alternately add dry ingredients and almond milk to the banana-pumpkin mixture, stirring well to combine after each addition. Add sunflower seeds last and stir until incorporated but don’t over mix. Spoon into prepared muffin tin (each cup should be 3/4 full) and bake for about 25 minutes. The muffins should be golden brown and a toothpick inserted into one of ’em will come out clean.


4 Responses to “Perro Grande Muffins”

  1. Judy Freni February 17, 2012 at 3:40 pm #

    But what’s the WW point count per muffin?


  1. Tests, Tests and More Tests! « mymultipersonality - February 24, 2012

    […] I still call them Recovery Monday bars if I perfected them on a Friday? I also messed with my Perro Grande Muffins. I used apple sauce instead of pumpkin and added 1/4 cup of flax oil which made the almond milk […]

  2. Bananas are Evil, Organic or Not (with a Nod to Bittman) « mymultipersonality - March 15, 2012

    […] they’re also so handy. And when I buy too many and they ripen to the point of mush, I make Perro Grande muffins or pancakes out of […]

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