15 Reviews of Vegan Banana Muffins

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.

From: aspiringteacher

On Feb 8, 2008

From: Chef #607573

On Oct 7, 2007

I love this recipe! These muffins make an awesome grab-on-the-go hearty breakfast. I made this last batch substituting the 1/2 c oil for 1/2 c unsweetened applesauce plus 1 T canola oil to make them lower in fat but still a nice texture. I also added in some ginger powder and used 1/2 T of each spice. I used oat flour instead of white because I happened to have some on hand. I also use maple syrup as the sweetener. The extra liquid seems to help with stirring. I did add 1/2 cup of chopped raw walnuts- so much for my low fat idea! But, really, what's a banana muffin without its walnuts!? Delicious!

From: Donna Sullivan

On Aug 20, 2006

these muffins were delicious! I needed a recipe for a friend with an egg allergy and these couldn't have been any better. I baked them at 400 degrees for the first 10 minutes, so that the tops would get a nice dome; then I lowered the oven to 350 and continued to cook them until done. I will be making these again.

From: Chef #341986

On Aug 12, 2006

Loved the blender idea!!! This went together lovely!! I have not ate any yet as these are for work. Thanks!!

From: Victoria in Fort Wayne

On Mar 13, 2008

These were very good, light and delicious. I substituted 1/2 cup of natural unsweetened applesauce and 1.5 tablespoons of vegetable oil for the oil. I didn't have cardamom so I just added some more cinnamon. I also added carob chips. Thanks!

From: Chef #346939

On Aug 29, 2006

this recipe is great. the only thing i did different was 1 c white & 1 1/2 cups whole wheat!

From: YinYangKitteh

On Feb 25, 2009

I just made these (I'm eating one warm as I type!) They are lovely, just perfect in every way. The texture is lovely, a little cakey but not at all too dense. I didn't find them too "baking soda-ey" tasting as another chef had mentioned. I think they would be delicious with a little jam or something sweet spread on them, and they could definetly handle having some walnuts added for extra crunch. Delicious!

From: HippieVeganMamaTo5

On Feb 13, 2008