Jan 21, 2015

Vegan banana muffins

Makes one dozen, but if you have more bananas, go ahead and make another set and freeze them. They are a bit dense, so you can lighten up on the flour but be sure your mixture is like the peanut butter before baking or it will be too liquidy. I play around with the liquid, the applesauce, and the flower depending on how heavy I want the muffin. I've even added bran in place of flour to make them chewy and chunky.

  • 3/4 cup mashed ripe banana (about 2 medium)
  • 3/4 cup + 2 tablespoons unsweetened almond milk
  • 1/2 cup apple sauce
  • 1 teaspoon pure vanilla extract 
  • 2 cups light spelt or other gluten-free flour
  • 4 T Stevia sweetener
  • 2 teaspoons baking powder
  • 1.5 teaspoons cinnamon
  • 1/2 tsp fine grain sea salt. Optional 
  • 1/2 tsp baking soda
  • 1/2 cup chopped walnut pieces or sunflower seeds - optional 
  • 1 cup raisins 


  1. Preheat oven to 350F and grease a muffin tin. Yep I cheat and I use the Pam flour spray. You can always just use muffin cups.
  2. In a medium bowl, mash bananas and measure out 3/4 cup. If you have extra you can add them in but be careful of too much liquid so cut back on the applesauce or almond milk. The goal is to have a peanut butter consistency at the end, so the muffins cook through, rise a bit and are a little chewy but not too moist.
  3. Place mashed banana into medium bowl along with the milk, applesauce  and vanilla.
  4. In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda). Pour wet ingredients onto the dry ingredients and stir until just combined.
  5. Gently fold in your walnuts and raisins being sure not to overmix as this can result in dense muffins.
  6. Spoon about a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full.  I sometimes press a few carob chips into the top 
  7. Bake at 350F for 23-30 minutes until a toothpick comes out clean. If your oven seems to be too hot, drop it to 325 and add 8 to 10 minutes. You want your muffins to be cooked, not runny 
  8. Cool in pan for 10 min then let dry out and cool on plates or wire racks. They freeze and reheat in microwave well.