Prep 10 mins
Cook 20 mins
These flavorful muffins are a healthy and delicious family favorite! A variation on this recipe is to add 1/2 cup semi-sweet chocolate chips before baking.
- 4 ripe bananas
- 118.29 ml brown sugar or 118.29 ml pure maple syrup
- 118.29 ml vegetable oil
- 4.92 ml cinnamon
- 4.92 ml cardamom powder
- 3.69 ml salt
- 236.59 ml whole wheat flour
- 354.88 ml white flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- Preheat oven to 350°F
- Grease or place cups in tin for 12 muffins.
- Mash bananas in a bowl.
- Add oil, sugar or maple syrup, salt, cinnamon and cardamon and mix.
- Add flours, baking powder and baking soda and mix.
- Spoon into muffin tins and bake for 20-25 minutes until muffins are done and slightly browned on top.
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.