Vegan Banana Chocolate Chip Muffins

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Baking or cooking with kids has been fun experience so far for me. It is a good way to connect with them and they learn things about different ingredients, measurements, concept of wet and dry etc. So time permitting I use the opportunity to bake with our 5 year old. 

Of course, there are some funny, wild, exasperated moments but you learn to take them as they come along. For example even a task as simple as stirring the dry ingredients in a bowl somehow brings up the picture of bad guys, chasing them, fighting with them and in the process dropping half of the dry ingredients onto the floor. While measuring the chocolate chips most of it goes inside the tummy rather than in the batter. When glared at he replies “but he (chip) wanted me to eat it”. 

Here are some more of his funnies. His morning ritual while brushing his teeth is to stand on the scale and weigh himself. It is a feeling of triumph when he sees the scale rise giving him the feeling of growing big and tall. Most of the days, it stays steady sometimes it goes up by 0.5 lbs but then one day he found that he had lost a pound. He stood in a corner and cried tears streaming down his cheeks. With all hopes, I stood on the scale and cried too, for the completely opposite reason (of course). Such is life!

And then last week we had been to a sandwich place that was Wi-Fi enabled, DH tried to explain what Wi-Fi was and asked “Do you know what wi-fi is?” Pat came the reply, “Yes that is Amma, and she is your wi-fi”. We burst out when we realized that he was confused between wife and wi-fi.

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Coming back to the recipe we had some overripe bananas that I wanted to use and the kiddo loves chocolate chips in everything and so I was on a lookout for a muffin recipe. I found this is simple recipe of Banana Chocolate Chip muffins in the Joy of Vegan Baking Book.

 The good thing is that these muffins are low fat, soft (not moist though) and one that you do not feel guilty about eating. You can eat it either for breakfast or as a snack. Feel free to substitute blueberries, cranberries, peanut butter chips instead of the chocolate chips and it has a different taste altogether.


  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • 1/4 teaspoon salt
  • ½ cup sugar
  • 1/3 cup oil
  • 1/2 teaspoon vanilla extract
  • 2 small ripe bananas
  • ½ cup chocolate chips 


  • 6 muffins

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  • Preheat oven to 375 degrees F (190 degrees C).
  • In a bowl, mash the bananas with fork and to this add sugar, oil and vanilla. Mix well.
  • In another bowl, combine flour, baking soda, cinnamon and salt.
  • Stir the flour mixture into the banana mixture until just combined. Fold in the chocolate chips.
  • Lightly grease and dust 6 muffin cups (or line with paper bake cups), and pour the batter into each one of them until they are 2/3 covered.
  • Bake for 20-25 minutes or until a toothpick inserted in center comes clean.

Oven roasted Zucchini and Onions

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We are back from our 3 week whirlwind trip to India. We had a wonderful trip back home. Being surrounded by family, relatives, chatter and most importantly good food we did not realize how fast time flew. The only complaint we had (as usual) was that 3 week vacation was a short time to savor the good times. 

If you have noticed the not so frequent post updates on this blog during that time, then the trip is the reason. Thank you for continuing to visit my blog and leaving your precious comments. I hope to catch up with the other blogs soon.

I am still getting over the jetlag and the feeling of depression of being away from family. I still need to catch up on lots of pending stuff and hope to resume with normal blogging soon.

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Oven Roasted Cauliflower

Along with baked potato fries, baked cauliflower/ oven roasted cauliflower is something that I make often.  I make this when I am pressed for time and need a quick  side dish for dinner. Quite frankly this does not require much baby sitting. All that is required is to chop the cauliflower into florets, season it and then bake it in the oven.

We usually have this as a side item along with yogurt rice or daal rice. The kiddo likes this very much and so I pack some for him for his school lunch.

Note: You can substitute any seasoning of your choice. Replace turmeric with basil/thyme/oregano etc, you can also add onion powder, garlic powder etc and so use your imagination 🙂  This is not dry, but crispy on the edges and soft in the inside.


Adapted from: Eggless Cooking


Serves: 3-4

  • 1 medium cauliflower
  • 1 tsp chilli powder
  • 1/2 tsp turmeric (substitute with onion powder/garlic powder/basil/thyme…..your choice)
  • salt to taste
  • 2-3 Tbsp oil

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1) Pre-heat oven to 400 F.
2) Chop the cauliflower into florets and then wash and pat dry them. Make sure there is no water left.
3) In a bowl, mix the florets along with oil, turmeric (any seasoning of choice), chilli powder and salt.
4) Grease a baking sheet and then spread the coated cauliflower evenly on the sheet.
5) Bake for 20-25 minutes, tossing it around every 10 minutes until the outside is slightly browned.