As a young teenager, one day I
picked up a tattered cookbook in my mother’s kitchen, looked around to see what ingredients
we had, and began making the most scrumptious banana bread. Gifting
loaves and loaves of it over the years, people would say, “This is the best banana bread I’ve
“One day I’m going to start a banana bread
business...” I would respond; guarding the recipe and the “secret ingredient.”
After adopting a vegan diet, I realized I had to adjust the
recipe to be inline with my values, so out went the dairy and the eggs. Ever
striving for optimal health, I began making other changes to the recipe; replacing the white
sugar with dehydrated cane juice, switching to whole wheat flour, and removing
the fat. And when I muffined it, the light bulb went off, and Banana Love
Muffins was born.
Everyone deserves a delicious treat. Banana Love Muffins are
perfect for people with egg or dairy allergies, who follow a vegan diet, or are
concerned with the amount of fat, cholesterol, and refined sugar they are consuming. And even
if you’re not concerned with any of that, you will love Banana Love Muffins,
because they are really, really good.
Changing the world is hard work, but we’re doing
it one delicious Banana Love Muffin at a time. Enjoy!