While we were on vacation I was working in a kitchen with limited resources (ie no muffin pan). I really missed my kitchen at home! Anyways, cooking in the kitchen successfully is all about improvising, so that is exactly what I did with these.
At home I've got all the baking ingredients I need at arms length, so I had to make up something on the fly when deciding to make muffins for the family. Now that I've tried this quick method, I'll definitely be using it again. Being a mom of two little kids, sometimes you just need a good shortcut!
A little Heart Smart Bisquick and few other ingredients, and there were mouth watering smells coming from the kitchen. Both kinds of Bisquick are vegan, but the original contains trans fat, which our family avoids for health reasons.
Banana Chocolate Chip Walnut Bisquick Muffins
2 cups of Heart Smart Bisquick
2/3 cup almond milk
1/3 cup sugar
1 tsp. vanilla
2 Tbsp. canola oil
1 large banana mashed
1 cup chocolate chips or walnuts pieces
Mix together all wet ingredients well. Add in sugar and Bisquick, then mix until just combined (do not overmix). Fold in chocolate chips or walnuts.
Lightly spray muffin pan or in our case, 3 inch corning ware bowls for jumbo muffins. Fill until 2/3 to 3/4 full and bake for 15-25 minutes (depending on size of muffins) until golden brown on top. Allow to cool about 5 minutes until removing from pan. Gently scrape sides and flip over to release the muffins.