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October152009

Vegan Banana Muffins

I fondly remember growing up with the smell of banana bread in the kitchen. I was trained by my mother to NEVER throw out over ripe bananas… they make the best banana bread! This is true in every way! There have been days I crave banana bread and use bright yellow bananas. The end result wasn’t bad or good. I’ve made a few tweaks to my mother’s recipe over the years. The biggest change I made was taking out the eggs and butter. I basically “Veganized” the recipe. When I made these changes I found the end result was a deliciously moist muffin. I can’t wait for my daughter to grow up with that same smell of banana bread in the kitchen!

Ingredients:

  • 2 cups whole wheat pastry flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3/4 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 Tablespoon pure vanilla extract
  • 4 over ripe bananas

Method:

Preheat over to 325 degrees

Combine all dry ingredients in a bowl. Wisk together to sift. In a separate bowl, wisk together all the wet ingredients except the bananas. Combine wet with dry ingredients. Mix with electric mixer. Slowly work in bananas. Blend just until combined. You still want to see lumps of banana in the batter.

Line muffin tin with wrappers.

For accurate measurement, use an ice cream scooper to distribute the batter evenly into muffin cups.

Bake muffins for 13 minutes than rotate in oven and bake another 13 minutes. Cool completely on cooling rack. ENJOY!!!!

TIP: If you have over ripe bananas lying around and don’t feel like baking banana bread or muffins just yet, peel the bananas and throw them in a Ziploc freezer safe bag. When you’re ready to bake, pull the bananas out and defrost.

Question of the Day: What was your favorite baked good growing up? Is it still your favorite today?

 

14 Responses

  1. Dawn (HealthySDLiving) said on October 15, 2009 at 9:56 am

    YUM, these look delicious! I’ve ALWAYS loved banana bread–it’s definitely my favorite!

  2. Estela - Weekly Bite said on October 15, 2009 at 10:04 am

    Thanks Dawn! This is one of my favorite recipes! One thing I should have mentioned is that it can be baked in a loaf pan. I chose to do them as muffins…better portion control 🙂

  3. Menden @ Skinny Menny said on October 15, 2009 at 9:51 pm

    Hi Estela! Thanks so much for visiting my blog 🙂

    This recipe sounds delicious…I’ve been trying to decide what to do with some really ripe bananas in my kitchen – this sounds like a great idea!

    • Estela - Weekly Bite said on October 15, 2009 at 9:56 pm

      Hi Menden! Thanks for visiting my blog! If you try the recipe let me know how it turns out! 🙂

  4. Lu said on October 16, 2009 at 8:35 am

    Banana bread, Yum. I have to try your healthier recipe. The one I have is a bit “not healthy”.

  5. sophia said on October 17, 2009 at 3:38 am

    THANK YOU! Definitely making this. I was looking for somekind of banana bread without butter, because butter is expensive and oil is much cheaper. I can make this is a pan without the muffin pan, right? 🙂

    • Estela - Weekly Bite said on October 17, 2009 at 6:38 am

      Hi Sophia,
      Yes, this can be made in a regular pan. I would still keep the temp at 325 and just monitor the time. Let me know how it turns out 🙂

  6. Peanut Butter Bliss said on October 17, 2009 at 7:59 am

    mm I love anything that is baked with a banana in it 🙂 looks delicious!

  7. molly @thevegandorm said on October 18, 2009 at 9:58 pm

    i could practically smell them baking just looking at them…yum!

  8. eatmovelove said on October 20, 2009 at 9:18 pm

    Okay, now I MUST go make muffins – thanks alot!! 🙂 No seriously, I’ve been craving muffins lately – weird – and I’ve been planning on Oatmeal…but I may have to throw in some banana too …and a few choco-chips of course :). Great blog !

  9. Laura said on October 28, 2009 at 3:04 pm

    Yum these look delicious! If I made them with regular whole wheat flour (not ww pastry) would they turn out the same?

    • Estela - Weekly Bite said on October 28, 2009 at 3:58 pm

      Hi Laura,

      Yes, you can use regular whole wheat flour. They will taste great!
      The only difference is the texture may be a little more grainy… which means you’ll be able to taste that they’re whole wheat.

      Let me know how they turn out 🙂

  10. Elisabeth said on November 22, 2009 at 7:32 pm

    I made these yesterday with my vegan friend and they were delicious! They were a hit among vegans and non-vegans.

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