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The Best Banana Muffins Ever

What you need: 

2 tablespoons vegan margarine
2 heaping tablespoons sugar
1/2 teaspoon vanilla
2 very large ripe bananas, mashed
1/2 cup all-purpose flour
1/2 cup dry oats
1 heaping teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
pinch salt
walnuts or carob chips, optional

What you do: 

1. Preheat oven to 375 degrees F.
2. Put the butter and sugar in a pan over low heat to melt. Remove from heat and stir in vanilla.
3. In a bowl, combine the butter-sugar mixture, bananas, flour, oats, baking powder, baking soda, cinnamon, and salt. Don't over mix, just stir a couple of times; you will have a not terribly attractive lumpy sludge, but don't worry about it.
4. Fill the muffin trays about two-thirds full of mixture. Bake for 25 minutes. Leave in pan for 5 minutes, then remove to wire rack for another 5 to 10 minutes, or until cool.

Preparation Time: 
10 minutes; Baking time 25 minutes
Cooking Time: 
Recipe Category: 


I was looking for a vegan banana muffin recipe because I got tired of throwing out my overly ripe bananas.  I became vegan about four months ago so I couldn't use my regular recipe.  I ran across this one on yesterday.  I tried them and they came out great. I replaced the sugar and flour with raw brown sugar and unbleached all purpose flour. I also used walnuts because they are more nutritional.  My muffins came out great...they were not too sweet and they were moist.  I will definitely make them again and again.  I'm looking for more vegan recipes and you can help please send them my way.    Thanks for the recipe.


Hearty and delicious! Super easy recipe and I like the big chunks of banana I got from not over mixing.

I added chocolate chips ;D and I definitely recommend it! Recipe made 10 medium size muffins which are perfect for a midday snack! I will make again for sure



Ok everytime i tried banana muffins they came out too dense or moist but these were perrfect. I added some unsweetened coconut because i like that and i used canola oil instad of the margarine. and also i added about a tablespoon of ground flaxeed.

Oh and i halved the recipe. It obtained about 4 medium muffins



These muffins came out great. I used 1/4c whole wheat and 1/4c all-purpose flour and also added about 2 T of ground flax seeds just to make them a little healthier, plus about 1/2c pecan and they came out nice and moist. Delicious!

I also only ended up with 6 sm-med sized muffins instead of the 10 stated in the recipe. After about 15 min I noticed the tops starting to brown a bit too much but they weren't cooked through just yet so I turned the temp down to 350 for the last 10 min and they came out great.


im so glad i came across this recipe because i was just informed of the fact that my bananas were ripening :( so it was the perfect time to put them to use!

i skimped on the cinnamon and used a little less baking powder and little more vanilla. i used smart balance's vegan margarine spread.. i was happy to finally put it to use.

these came out wonderfully! though, i negleted to change the baking option to baking, so they toasted themselves for maybe 15 minutes, but they still came out moist and sweet! i will make these again, definitely, for company.


i used oil instead of margarine and brown sugar, but stuck to the recipe, otherwise, and they came out rad.  i made them at work because we had a couple going overly ripe bananas lying around, and my clients were way into them.  super easy and not junky at all, really.  that's saying a lot, baking wise.


I used applesauce for butter and they turned out great.


And I even forgot the oats.  ;D


omg these are delish!
I made 12 mini muffins and 2 regular haha.

I just put the butter, sugar, and vanilla in the microwave, so I wouldn't have to get out a pan and it worked fine. :D


I only ended up with 6 small-medium muffins. I baked them for 26 minutes, took them out of the oven and let them rest in the muffin tray for 20min before taking them out. I ended up with perfectly moist muffins!

Do not hesitiate to whip up a bunch of these bad boys because they are delicious and relatively healthy. Next time, I will try using 1/4 cup of whole wheat flour and 1/4 of all-purpose flour.



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