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Banana Bread Muffins

What you need: 

1 cup sugar
3 bananas
1/2 cup Earth Balance margarine
egg substitute for 3 eggs (I used Ener-G Egg Replacer)
2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon water or juice
sugar for sprinkling

What you do: 

For some reason I always seem to buy more bananas than I can eat before they go really soft. This recipe is a great way to use bananas that have kind of lost their raw eating appeal.
Put bananas in a bowl and mash, mash, mash. This works best, obviously, if they are really ripe. Add vegan sugar, Earth Balance, egg replacer and water/juice. Mix well. Add dry ingredients and mix just to combine.
Pour into greased muffin cups, sprinkle with vegan sugar and bake at 350 for 10-15 minutes.
Also, you can freeze this batter.
Yum!!

Preparation Time: 
30 min
Cooking Time: 
Servings: 
18-24
Recipe Category: 

SO HOW'D IT GO?

These were tasty, but I was surprised at how much oil was in the bottom of the cups when I pulled them out at the end. I think I'll probably try them with less soy butter next time and see if they still turn out nicely. And I didn't think to add nuts until they were already baking... I'm totally going to throw in some walnuts next time! Thanks for the recipe, it was really easy and delicious. :)

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These were great! I made them for my students and they loved them! They were very moist and flavorful. I added walnuts and dark chocolate chips. And I used a Tbsp of soymilk instead of milk and added spices.

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the water/oil/baking powder egg replacement worked better than anything i've ever used before. i tossed in some raisins for extra texture. i took these to work the next day and everybody loved them. one person even asked for the recipe and was surprised when i told her that they were vegan.

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I too went with the non egg replacer/ water, oil, baking soda bit and let me tell you these babies are worth the effort. It is 10 37 pm and im still cooking the second batch. My husband is like  :)>>> I love these... i mean you ...  :-\

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I was looking for an easy to make banana muffin recipe and this sure hits the mark!  Easy to make and delicious.  The only change I made was to add about 1 tsp. maple extract and chopped pecans.  It made 15 muffins total and they look and taste great.

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This was GREAT!  ;)b

I did as one reviewer suggested and didn't use the egg replacer, rather, I did the baking powder+oil+water mix instead. These were light, fluffy and amazing! And so tasty!

I fed them to my housemates with rave reviews!

I added a few chocolate chips, and those were nice, too. :)

I made 9 muffins and a small banana bread loaf. All in all, a classic!  :)

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I borrowed some alterations from other reviewers. These were very fluffy and moist.  I made 12 medium muffins from the batter and ate the little left over as a VERY tasty pudding. I was so happy with this recipe.  I've had some problems with some recipes from the site but this worked perfectly. I thought these were sweet enough with a 1/2 cup of sugar.  I also needed to bake them for 22 minutes.  I was very happy with these.  I planned to take pictures...the poor muffins didn't have a chance to make it to their photo shoot, sadly.

    1/2cup sugar

    3 bananas

    1/2 cup Earth Balance margarine

    6 Tablespoons water

    3 Tablespoons walnut oil

    3 teaspoons  baking powder)

    2 cup flour

    1/2 teaspoon baking soda

    1/2 teaspoon salt

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These are so good!  I used half whole wheat flour and half whole wheat pastry flour. I also used Tabbeh's suggestion for the egg replacer and added some Craisins and pecans. Thanks so much for this recipe -- it's awesome!!

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Okay, I am eating these right now and the roof of my mouth is tingling because of all the sugar. Next time, I will definitely decrease the sugar! They are still good, just too sweet for my taste. I used whole wheat flour and flax seeds for the egg. I will make them again, just with 1/2 cup sugar.

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woohoo!!!!!!!!!!!!!!! ;D

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