Vegan banana walnut muffins

The Pilsen Famers' Market season has come to a close, so now I'm left with the taxing chore of deciding how to occupy my time. I've considered doing an occasional indoor market and have set my sights on the farmers' market at Empty Bottle.

I say an "occasional" market because let's be realistic here — I won't be too keen on schlepping around a few dozen pastries when the weather is less than desirable. This market takes place just once a month, has shorter hours, AND also serves booze while open. Genius.

I've inquired on availability and should know by my next post, which seems to be few and far between these days, no?

Well, here's a little something for my vegan peeps; it's from the Post Punk Kitchen http://www.theppk.com. I always seem to have success with their vegan pastry recipes.

The recipe is for banana bread, but I baked mine individually as muffins, so if you choose to do the same, be sure to reduce your baking time to approximately 25-30 minutes (for a dozen).

Vegan Banana Bread 
Adapted from Isa Chandra

• 1/2 cup brown sugar
• 1/2 cups white sugar
• 1/2 cup room temperature margarine (I used Earth Balance)
• 3 very ripe bananas, mashed well
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/2 teaspoon salt 
• chopped walnuts (optional)

Preheat oven to 350º F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes. Makes 12 slices.