Every once in a while I’ll make muffins for the weekly snack. Sometimes I have a few leftover that we just didn’t get around to. Then these came along. I had a few overly ripe, (almost too ripe) bananas that needed taking care of. Also a few fresh strawberries, and about a cup of frozen mixed berries that were in the way. There had to be some way to make a muffin out of all of it, right? Absolutely right. We had zero leftover muffins last week.
For this recipe, I used my regular old pancake recipe and just added a simple caramel sauce with walnuts. I think I used a small amount of pancake syrup along with the caramel, but next time I won’t. I bet blueberries would be awesome, too.
When I used to make banana pudding, it was always a super huge amount. No damn doubt that banana pudding is the best thing ever, but I did not like how large of an amount it came to every time, so I made a smaller version. This is my first attempt at vegan banana pudding, and I have to say it hit the spot with me. I also feel awesome about the fact that I didn’t have to add sugar, milk or creamer like I used to before blossoming into a vegan cook. I don’t know why I am suddenly posting all of these dessert recipes all at once, either. Maybe I am trying to fatten up for winter time?