Vegan Banana Muffins
photo by Lorelau
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 4 ripe bananas
- 1⁄2 cup brown sugar or 1/2 cup pure maple syrup
- 1⁄2 cup vegetable oil
- 1 teaspoon cinnamon
- 1 teaspoon cardamom powder
- 3⁄4 teaspoon salt
- 1 cup whole wheat flour
- 1 1⁄2 cups white flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
directions
- 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.
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Reviews
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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!
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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.
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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!!!!
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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!
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Tweaks
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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!!!!
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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!
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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!
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