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These were fantastic! I altered the recipe a bit, reducing the flour to 2 cups (all white, didn't have whole wheat on hand) and adding some quick-cook oatmeal and flaxseed to equal approx a 1/2 cup, and added about 1.5 cups of frozen blueberries. I also increased the baking soda and powder a bit, so about 1.5 tsp of each. It ended up making 24 muffins. They came out very moist, not dry AT ALL, and pretty dense, which I don't mind. They're delicious and filling. Thank you!
I made these this morning for a play group. One of the girls has food allergies and I do not like baking things I know she can't have. I was very skeptical before baking them, as the batter was very thick. I used all whole wheat pastry flour and added some applesauce as I was a short a banana. They were delicious. The best vegan bread item I've ever had. (I have not had many but, still.) Everyone liked them, kids and adults. I sprinkled them w/ some organic sugar when they came out of the oven.
I subbed the cardamom for 1/2 teaspoon each of nutmeg and cloves. The dough was a bit thick, so I was worried they'd come out dry and heavy, but they were perfect! Thanks so much for sharing.
I have made this 3 times in the past week and these muffins are good!! I had to make a few substitutes because I didn't have ww flour and once only had 3 bananas (just used a bit more sugar and oil) I am not vegan and was a little skeptical and prepared for dry muffins but these were super moist (just don't overcook them like i did the first time!) and they were good for days after. i also added fresh strawberries (local and in season) and this made them even more amazing!!!!
Love these! I use 3 bananas instead of 4, turbinado sugar, and whole wheat pastry flour instead of the white. I also add a couple of handfuls of walnuts and chocolate chips, drop them by tablespoonfuls onto a cookie sheet, sprinkle with flaxseed and bake for about 15-17 minutes. So they're more like muffin tops or cookies than muffins. Delish! Never fail to please! Actually, they're pretty addictive!
I really like this recipe. It's easy and most people will have everything on hand. These muffins are light and remind me of a good loaf of banana bread. The cardamom may be a little strong for some -- but we had no problem with it at our house (including my 3 year old). I think it adds to the overall flavor -- but you could easily cut it back. Great recipe -- thanks for sharing!
These muffins are terrific. They were simple enough to make with my children! I did take a little creative license and added earth balance stick margarine instead of oil (which reduced the salt to 1/4 t), I added applesauce because I only had 3 bananas, added allspice instead of suggested spices, and used all sifted whole wheat flour. They were fun and VERY tasty!
Very easy, delicious, and vegan!!
These were very easy and good! I added 2 ounces of leftover chocolate chips, and the muffins taste like candy bars. Super good!
I just made these (I'm eating one warm as I type!) They are lovely, just perfect in every way. The texture is lovely, a little cakey but not at all too dense. I didn't find them too "baking soda-ey" tasting as another chef had mentioned. I think they would be delicious with a little jam or something sweet spread on them, and they could definetly handle having some walnuts added for extra crunch. Delicious!