Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegan Oil-Free Whole Wheat Banana Muffins - and Tasty! Recipe
    Lost? Site Map

    Vegan Oil-Free Whole Wheat Banana Muffins - and Tasty!

    Vegan Oil-Free Whole Wheat Banana Muffins - and Tasty!. Photo by Lalaloula

    1/2 Photos of Vegan Oil-Free Whole Wheat Banana Muffins - and Tasty!

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Ravenhood's Note:

    This recipe makes wonderful, very healthy banana muffins or mini loaves, although they're more dense than yoru typical banana bread if baked into mini loaves.They're especially tasty with walnuts and chocolate chips. Another recipe from my crazy experiments in the kitchen!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12


    mini lo ...

    Units: US | Metric

    Dry Ingredients

    Wet Ingredients


    1. 1
      In one bowl, sift together the dry ingredients. In another bowl, mix the wet ingredients together.The walnuts and chocolate chips are optional but recommended.
    2. 2
      Pour the wet mixture into the dry mixture and mix until just combined. Pour batter into 3 well-greased mini loaves or a muffin pan, and bake at 350F for 25-30 minutes. Let sit for a couple of minutes before transferring to a cooling rack.

    Ratings & Reviews:

    • on March 30, 2012


      These muffins turned out so wonderful: they were moist and cakey with chunks of nuts throughout. The taste is reminiscent of brownies, very chocolatey and yummy! Mmmm!
      I made half the recipe which gave me 5 nicely sized muffins that were gone very quickly. ;)
      I used less baking soda and salt and also left out the sugar, because the banana was plenty sweet (I microwaved it for 30 seconds to bring out the flavour more), but other than that stuck to your recipe and it was perfect.
      THANK YOU SO MUCH for sharing it here with us, Ravenhood.
      Made and reviewed for one of my babies during PAC Spring 2012.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegan Oil-Free Whole Wheat Banana Muffins - and Tasty!

    Serving Size: 1 (52 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 150.3
    Calories from Fat 46
    Total Fat 5.2 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 203.4 mg
    Total Carbohydrate 25.1 g
    Dietary Fiber 2.9 g
    Sugars 12.2 g
    Protein 3.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes