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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?

They were ok.  The texture was fabulous--very moist and springy.  They also rose perfectly, which is rare for the vegan muffins I make.  However, the taste felt like it was missing something....

I made a variation to try and combat this, filling each muffin with a dollup of gingerbread pudding before baking. That seemed to help things out tremendously  Maybe adding a bit of ginger or molasses to the batter would work?

Thanks for the recipe!

PS:  Now that I think about it, maybe walnuts is what I thought it is missing--like banana nut bread.  And don't let this review scare you away from making these muffins, they're still very tasty!!!

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We went with the chocolate chips on this one. Loved it!

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they were a bit dry and thick, so i added some soymilk to the mix. It turned out with a great, soft consistency, esoecially with the chewy oats.

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This is a great recipe, though the directions could be clearer.  (Doesn't say when to add the oats or the butter mixture - but no worries, it's not hard to figure out.  ;))
I halved the sugar and they tasted just fine (thanks shabbyChicVeg for the suggestion.)  I doubled the recipe and made a dozen larger muffins and it worked out perfectly.  My 10-month old son loved them!

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