Ever since I started making eggless pancakes and eggless waffles, these have become staple breakfast items every weekend. The colorful rainbow tofu scramble is also a regular in place of the usual egg scramble.
It was my eldest son’s birthday last week and had fun baking after quite some time. I didn’t bake much during this summer vacation because I was trying to eat clean and sort of accomplished it most of the time. But the birthday celebrations did break my resolute. He wanted red velvet cupcakes for his birthday. Since I already have a recipe for that, I was thinking maybe I should try a different recipe, probably one which used natural coloring instead of food color. So found one such recipe and decided to go with that. But at the back of my mind, the over cautious me was telling why not have another back up if the cupcakes flop.
Until recently the vegan blueberry muffins was my favorite muffin recipe ever. God knows how many times I have baked it with so many variations! But all that changed one day when I baked these banana Nutella muffins. I don’t know if I’m being bias because I’m a chocoholic. The love for Nutella doesn’t help either! So I think I have to push the blueberry muffins recipe down, give that the second place and these absolutely decadent beauties move to the sweet first spot. My kids loved these muffins so much that they are deliberately avoiding eating bananas so that it would ripen very much and I can make these banana Nutella muffins again.