"But if you dig on vegan* food..."

Sometimes having all the ingredients on hand is inspiration enough.

I'll admit that I wasn't at all sure these would be good--until I sniffed the ingredients coming together... then licked the mixing spoon (when was the last time you did that with muffin batter?) ...and then smelled them baking.

The results are like the most wonderful parts of banana bread, with its perfectly crispy top, combined with the chocolatey goodness of no-bake cookies. Except that they're moist, but light, with a satisfying chewiness, and perfectly acceptable as breakfast food!

I know it sounds strange. I've never been a big chocolate and fruit fan, either, and thought these might become one of my signature disasters. Instead, I will definitely be keeping this recipe around. The muffins, on the other hand, are going fast.

*I substituted whole wheat flour for all-purpose flour... and butter for margarine. Mmmm!