By magpie diner on November 07, 2010
Photo by Katzen
Photo by Katzen
"From Vegan-a-Go-Go. They didn't give specifics for the type of flour or the type of milk, I chose whole wheat flour & almond milk this time, in order to get the right nutritional data.....it sounds like nearly any flour or milk would work. Haven't tried yet....but plan to!"
Serving Size: 1 (714 g)
Servings Per Recipe: 1
"Absolutely fantastic! I made these into about 24 mini muffins and wouldn't change a thing in the recipe. (shorten the cooking time a bit for minis though.)"
"I was very happy with this muffin---it rose sufficiently to look nice on a tray; it was moist and not heavy or leaden as some vegan/whole grain muffins can be. I used whole wheat, organic unbleached white and oats and I used light coconut milk. I added raisins and walnuts. Good stuff!"
"This is a great vegan muffin! It was easy to make and had a great texture. Mine didn't rise very much, but maybe I need to replace my baking powder. I used spelt flour and turbinado sugar. I subbed chocolate chips for the nuts (personal preference). I will definitely make this again! Made as a "recipenap" for Veggie Swap."
"Yum! Easy and delicious - and versatisle, too. I changed the flour mix to 1/2c ww flour, 1/2c unbleached, and 1/3c oat flour. I also added a tsp cinnamon, because I love it! My milk was cow milk, because I didn't have any open almond milk. I sprinkled the top with Starrynews' Spiced Sugar (recipe #297272), and Kittencal's Pan Release (recipe #78579) to prep the muffin tin. DH and the parrots (and me too) LOVED them! Made for my chosen chef, Magpie for Veggie Swap #29, December."
"I made these with Quinoa and Chia flour, even without the nuts they were great! They came out fluffy and moist, which usually doesn't happen with gluten free flour."
"I'm happy to find a vegan banana muffin recipe that uses whole wheat flour. I used soy milk instead of almond milk. I used regular oats because I didn't have any oat bran. I'm not a big fan of nuts in baking so I left those out. These are yummy muffins. Half a recipe made 22 mini muffins. I'll definitely make these again."
"These muffins were so moist. I used King Arthur self rising organic unbleached wheat flour & instead of walnuts I put crushed pecans. Instead of canola oil, which I never buy, I used coconut oil & I added 1/2 tsp each of cinnamon & nutmeg. Mine didn't rise up over the muffin papers I used. I baked them in the papers in a stoneware muffin pan. I baked mine for 15 & then checked them each 5 minutes for a total of 25 minutes. Next time I'm going to add less oil. Maybe I'll try 1/4 instead of the 1/3. I don't know if it makes a difference, but it's been raining all day. Muggy out too."