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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: 
Servings: 
24
Recipe Category: 

SO HOW'D IT GO?

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.

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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

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OMG THESE ARE SO GOOD!!!

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

FIVE STARS!!

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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.

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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.

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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.

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I used applesauce for butter and they turned out great.

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And I even forgot the oats.  ;D

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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

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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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