Banana Nut Muffins - Vegan
"From Vegan-a-Go-Go. They didn't give specifics for the type of flour or the type of milk, I chose whole wheat flour & almond milk this time, in order to get the right nutritional data.....it sounds like nearly any flour or milk would work. Haven't tried yet....but plan to!"
photo by Katzen
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
12 muffins
ingredients
- 1 1⁄3 cups whole wheat flour (or sub flour of your choice)
- 1⁄2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup oat bran
- 1⁄2 cup chopped walnuts
- 2 ripe bananas
- 1⁄3 cup canola oil (or any light oil)
- 1 teaspoon vanilla extract
- 2⁄3 cup almond milk (any vegan milk will do)
directions
- Preheat oven to 375 degrees F/190 degrees Celsius In a large bowl mix together the first 7 ingredients.
- In a smaller bowl, mash up the bananas quite well then add in the oil, vanilla and milk.
- Combine the banana mixture with the flour mixture and blend until "just" mixed.
- Spoon into a lightly oiled muffin tin and bake for 15-20 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Absolutely fantastic! I made these into about 24 mini muffins and wouldn't change a thing in the recipe. (shorten the cooking time a bit for minis though.) -
I was very happy with this muffin---it rose sufficiently to look nice on a tray; it was moist and not heavy or leaden as some vegan/whole grain muffins can be. I used whole wheat, organic unbleached white and oats and I used light coconut milk. I added raisins and walnuts. Good stuff! -
This is a great vegan muffin! It was easy to make and had a great texture. Mine didn't rise very much, but maybe I need to replace my baking powder. I used spelt flour and turbinado sugar. I subbed chocolate chips for the nuts (personal preference). I will definitely make this again! Made as a "recipenap" for Veggie Swap. -
Yum! Easy and delicious - and versatisle, too. I changed the flour mix to 1/2c ww flour, 1/2c unbleached, and 1/3c oat flour. I also added a tsp cinnamon, because I love it! My milk was cow milk, because I didn't have any open almond milk. I sprinkled the top with Starrynews' Spiced Sugar (recipe #297272), and Kittencal's Pan Release (recipe #78579) to prep the muffin tin. DH and the parrots (and me too) LOVED them! Made for my chosen chef, Magpie for Veggie Swap #29, December.
-
These are amazing! So fluffy and moist. Used 1 c white whole wheat and 1/3 cup millet flour.
see 3 more reviews
Tweaks
-
I'm happy to find a vegan banana muffin recipe that uses whole wheat flour. I used soy milk instead of almond milk. I used regular oats because I didn't have any oat bran. I'm not a big fan of nuts in baking so I left those out. These are yummy muffins. Half a recipe made 22 mini muffins. I'll definitely make these again.
-
These muffins were so moist. I used King Arthur self rising organic unbleached wheat flour and instead of walnuts I put crushed pecans. Instead of canola oil, which I never buy, I used coconut oil and I added 1/2 tsp each of cinnamon and nutmeg. Mine didn't rise up over the muffin papers I used. I baked them in the papers in a stoneware muffin pan. I baked mine for 15 and then checked them each 5 minutes for a total of 25 minutes. Next time I'm going to add less oil. Maybe I'll try 1/4 instead of the 1/3. I don't know if it makes a difference, but it's been raining all day. Muggy out too. -
This is a great vegan muffin! It was easy to make and had a great texture. Mine didn't rise very much, but maybe I need to replace my baking powder. I used spelt flour and turbinado sugar. I subbed chocolate chips for the nuts (personal preference). I will definitely make this again! Made as a "recipenap" for Veggie Swap.
RECIPE SUBMITTED BY
I first discovered recipezaar?when googling for some recipe that I can't even remember now.??Before long I was?totally addicted and still?find it such a helpful resource for all sorts of things. People have really great ideas on this site, good senses of humour and, well, good recipes.
