Vegan Banana Muffins

From: MalusMom

On Jun 24, 2009

I really like this recipe. It's easy and most people will have everything on hand. These muffins are light and remind me of a good loaf of banana bread. The cardamom may be a little strong for some — but we had no problem with it at our house (including my 3 year old). I think it adds to the overall flavor — but you could easily cut it back. Great recipe — thanks for sharing!

From: Chef #1297874

On Jun 16, 2009

These muffins are terrific. They were simple enough to make with my children! I did take a little creative license and added earth balance stick margarine instead of oil (which reduced the salt to 1/4 t), I added applesauce because I only had 3 bananas, added allspice instead of suggested spices, and used all sifted whole wheat flour. They were fun and VERY tasty!

From: poodlebone

On Mar 13, 2007

At work today my boss was complaining that I hadn't baked anything in awhile. I didn't have much on hand but I had just bought 4 bananas that afternoon. I did a search for vegan banana muffins (because I knew I had no milk, eggs or butter at work)and found this recipe. I subbed applesauce for most of the oil (used only 2 Tbsp oil) and used all whole wheat pastry flour, and 1/3 cup of fructose because I had no brown sugar or syrup. I added 1/3 cup of Eat Well, Be Well brand sugar free chocolate chips. I wasn't expecting much, since I had only whole wheat flour (even though it was pastry flour) and I subbed out most of the oil. I was extremely surprised to see how light & fluffy they came out! They were fantastic, especially since I was just using up odds & ends that I had on hand. I only got 9 muffins because I baked them in a Muffin Magic muffin maker, which makes 3 at a time and also bakes them in 1/2 the time of a regular oven. They were HUGE! I definitely could have gotten 12 from the recipe but I was expecting them to be denser and not rise the way they did. Next time I make them I won't change anything I did, except make them slightly smaller. With my substitutions, each muffin came out to only 224 calories and about 5g of fat.

From: mamafabun

On Dec 19, 2006

I made this recipe using canola oil instead of veg. I also replaced the cardamom with more cinnamon and added a little vanilla. The texture is wonderful-especially for a vegan baked good,-very tender and light. The only negative was that they have a bit of an unpleasant baking soda-y taste, especially if eaten warm. When allowed to cool it mostly goes away. I will definitely use this recipe again but will try it with a touch less baking soda next time.