Sunday, July 23, 2006

Delightful Banana Nut Muffins

This is my most requested recipe. They are AMAZINGLY wonderful, moist, and vegan! They are delicious with hot tea.

Delightful Banana Nut Muffins
Cookbook: The Garden of Vegan
By Sarah Kramer and Tanya Barnard

1 1/3 cups whole wheat flour
½ cup dry sweetener (I like rapadura or turbinado)
1 t baking powder
1 t baking soda
½ t salt
¾ cup ground flaxseed (or oat bran)
½ cup chopped walnuts (optional)
2 bananas, mashed
1/3 cup olive oil
1 t vanilla extract
2/3 cup soy, rice, or almond milk

Preheat oven to 375 degrees. In a large bowl, stir together the flour, sweetener, baking powder, baking soda, salt, flax or oat bran, and walnuts. In a small bowl, combine the bananas, oil, vanilla and soy milk. Pour the liquid ingredients with the dry and mix together gently until “just mixed”. Spoon into a lightly oiled muffin pan and bake for 15-20 minutes. Makes 12 muffins.


Anonymous laura O said...

I'll vouch for these!!! they're amazing!!!

1:04 PM, August 03, 2006  
Anonymous Anonymous said...

I'm hoping you'll find this question. Have you tried using wheat bran in this recipe? I'm going to try it, maybe a mix of the two brans, and hope I don't get mush.

Why do you use flax seed?

9:36 PM, September 13, 2007  
Blogger Sara said...

Yes, in fact...wheat bran is what it originally called for, but because I never had it on hand, I substituted flax. Either one works great. I've also done 1/2 and 1/2 and it's fine. You just have to experiment to find your perfect texture. Yum!

12:50 AM, September 14, 2007  
Anonymous Anonymous said...

I'm going to fiddle with this recipe at bit, for the dry and wet ingredients. I like to use yogurt and molasses in muffin recipes

Have you bookmarked now. Thanks Sara.

2:41 PM, September 15, 2007  
Anonymous Anonymous said...

Love these muffins! I will use wheat bran instead of flax to cut cost, but I will be saving this recipe- thanks!

6:24 AM, October 06, 2008  
Anonymous Anonymous said...

These were good. I used unstweetened apple sauce instead of canola. It saves some calories. I also used brown sugar. They were lacking in the sweetness the kids would want so I drizzled honey on them. The honey made them perfect!

7:52 PM, May 30, 2009  
Blogger Ana said...

The muffns are really good!
Plus all ingredients I put 1/3 cup of molasses and 1/2 t of cinnamon.
Thanks for the recipe.

4:16 AM, October 05, 2009  
Anonymous Brandi said...

I'm so excited to have found this recipe, and your blog! I was looking for a vegan banana nut muffin, and was hoping for one that had whole wheat flour and flax seed--and there you were!

Thanks for posting...I'm looking forward to reading more of your blog. :)


11:41 AM, April 21, 2010  
Anonymous Anonymous said...

I've recently become a vegan and I'm happy to learn that I don't have to givce up baked goods.

These came out amazing! Thanks soo much for the recipe!

12:49 AM, June 11, 2010  
Anonymous Anonymous said...

Totally trying these today! Love love the almond milk<3. Thank you!

5:05 AM, September 03, 2010  
Anonymous WW said...

Sara: I knew when I scooped the batter into the muffin pan and the recipe created the perfect amount for twelve muffins, that this was going to be a winner. We were not disappointed - light, tender and not too sweet - perfect for vegan cream cheese and sweet raspberry jam. BTW, I substituted organic unbleached white flour (it is all I had on hand) and canola oil (the Israeli olive oil in my pantry had too strong an olive flavor for muffins, in my humble opinion). Sheer banana nut joy!

4:19 AM, December 10, 2010  
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I love bananas and muffins at the thought of eating that I do to treat a plate of bananas, I now fixed

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