Banana Bread Muffins

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Recipe submitted by my friend Nicole - leeyah, 05/16/05

Banana Bread Muffins

Ingredients (use vegan versions):

1 cup sugar
3 bananas
1/2 cup Earth Balance margarine
egg substitute for 3 eggs (I used Ener-G Egg Replacer)
2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon water or juice
sugar for sprinkling

Directions:

For some reason I always seem to buy more bananas than I can eat before they go really soft. This recipe is a great way to use bananas that have kind of lost their raw eating appeal.

Put bananas in a bowl and mash, mash, mash. This works best, obviously, if they are really ripe. Add vegan sugar, Earth Balance, egg replacer and water/juice. Mix well. Add dry ingredients and mix just to combine.

Pour into greased muffin cups, sprinkle with vegan sugar and bake at 350 for 10-15 minutes.

Also, you can freeze this batter.

Yum!!

Serves: 18-24

Preparation time: 30 min.

yum! Excellent muffins, great texture and taste. I added some nutmeg and walnuts to enhance the flavor. I also used only half a cup of sugar, and they tasted wonderful (a whole cup of sugar seemed excessive to me). I made a dozen muffins (rather than the suggested 18-24) and it took them about half an hour to bake. I used an average size muffin pan so I think if you made 18-24 muffins out of this, they'd have to be mini-muffins. Anyway, great recipe!

Archived comment by: veganosaurus

Yummy muffins! I still eat eggs because they come from my aunt and uncle farm (they don't use feed containing animals or any drugs) and I found the batter very runny using the eggs so I added some oatmeal and sprinkled the tops with some sugar and cinnamon. They were delicious!

Archived comment by: hitchhiker

For replacing eggs I added 2 tablespoons of water, 1 tablespoon oil and 1 teaspoon baking powder, then times that by 3 for three eggs, and didn't add the tablespoon of water because i already added water with the eggs replacers =] They turned out great ^^

Archived comment by: tabbeh

the egg replacer recipe from tabbeh (1 egg = 2T. water, 1 T. oil, 1 t. baking powder) does wonders for these muffins. i tried it on my second batch and noticed a marked improvement; very moist. these freeze great and are tasty with carob chips as well. thanks guys!!

Archived comment by: lonikins

I made these again (using only half the sugar), and added a couple of tablespoons of fresh grated ginger. It was fantastic, I highly recommend it!

Archived comment by: veganosaurus

I made these again with the water/oil/baking powder. I used 3/4 cup of sugar, added some cinnamon, used applesauce in place of margarine and added in some raisins. They were fantastic!

Archived comment by: hitchhiker

I made these this morning and they were awesome! I also reduced the sugar to 3/4 cup and they were plenty sweet and I added walnuts. I used flax eggs which worked great. Baking time was about 25 min. This recipes a keeper. Thanks!!

Archived comment by: iluvtomatoes

These muffins were great!

I used the the egg replacer recipe from tabbeh (1 egg = 2 tablespoons water, 1 tablespoon oil, 1 teaspoon baking powder). I only used 3/4 cup of sugar, and added in some cinnamon & walnuts. Very yummy.

Archived comment by: pinksugar


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Molly719

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Re: Banana Bread Muffins

« Reply #1 on: October 25, 2006, 06:08:00 PM »

These are super duper good! I added some chocolate chips to them & brought them to work. They didn't last long at all and I received many, many comments about how good they were. Thanks for sharing!


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jenny i

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Re: Banana Bread Muffins

« Reply #2 on: February 06, 2007, 09:35:56 PM »

After a few alterations, these turned out fantasticly well. First, I reduced the sugar to 1/2 of a cup, and they were still delightfully sweet. Second, I added vanilla and almond flavoring (for a light flavor, 1/2 teaspoon of each should do the trick). Third, I increased the number of bananas to four--mainly because I had four, and I didn't want to waste the leftover one.

I don't know if it is neccessary to add egg replacer for 3 eggs. Banana is an egg replacer in itself... and the batter was almost too sticky with 3 Energ-egg eggs. Next time I will use less, if any, and I will update as to how that goes.

But the real point here is... there will definitely be a next time! The texture of these muffins is absolutely perfect. I also appreciate the simple recipe, because it is conducive to all sorts of flavor additions.


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elliottsmom

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Re: Banana Bread Muffins

« Reply #3 on: July 13, 2007, 02:40:16 PM »

I added blueberries to it the recipe and now I can't stop eating them.
It did take a little over 20 minutes to cook though
great simple recipe though


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chickpea27

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Re: Banana Bread Muffins

« Reply #4 on: August 23, 2007, 12:45:24 PM »

woohoo!!!!!!!!!!!!!!! Grin


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hoopy~d

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Re: Banana Bread Muffins

« Reply #5 on: September 16, 2007, 02:00:24 PM »

Okay, I am eating these right now and the roof of my mouth is tingling because of all the sugar. Next time, I will definitely decrease the sugar! They are still good, just too sweet for my taste. I used whole wheat flour and flax seeds for the egg. I will make them again, just with 1/2 cup sugar.


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artemisia1119

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Re: Banana Bread Muffins

« Reply #6 on: November 06, 2007, 04:08:29 PM »

These are so good! I used half whole wheat flour and half whole wheat pastry flour. I also used Tabbeh's suggestion for the egg replacer and added some Craisins and pecans. Thanks so much for this recipe -- it's awesome!!


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alleson

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Re: Banana Bread Muffins

« Reply #7 on: January 04, 2008, 02:14:38 PM »

I borrowed some alterations from other reviewers. These were very fluffy and moist. I made 12 medium muffins from the batter and ate the little left over as a VERY tasty pudding. I was so happy with this recipe. I've had some problems with some recipes from the site but this worked perfectly. I thought these were sweet enough with a 1/2 cup of sugar. I also needed to bake them for 22 minutes. I was very happy with these. I planned to take pictures...the poor muffins didn't have a chance to make it to their photo shoot, sadly.

1/2cup sugar

3 bananas

1/2 cup Earth Balance margarine

6 Tablespoons water

3 Tablespoons walnut oil

3 teaspoons baking powder)

2 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt


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pandabwhite

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Re: Banana Bread Muffins

« Reply #8 on: December 14, 2008, 10:37:50 AM »

This was GREAT! Thumbs Up

I did as one reviewer suggested and didn't use the egg replacer, rather, I did the baking powder+oil+water mix instead. These were light, fluffy and amazing! And so tasty!

I fed them to my housemates with rave reviews!

I added a few chocolate chips, and those were nice, too.

I made 9 muffins and a small banana bread loaf. All in all, a classic!


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marian13

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Re: Banana Bread Muffins

« Reply #9 on: January 14, 2009, 09:31:08 AM »

I was looking for an easy to make banana muffin recipe and this sure hits the mark! Easy to make and delicious. The only change I made was to add about 1 tsp. maple extract and chopped pecans. It made 15 muffins total and they look and taste great.


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sxejennifersxe

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Re: Banana Bread Muffins

« Reply #10 on: January 15, 2009, 06:36:03 AM »

I too went with the non egg replacer/ water, oil, baking soda bit and let me tell you these babies are worth the effort. It is 10 37 pm and im still cooking the second batch. My husband is like Smitten

I love these... i mean you ... Undecided


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thepointmisser

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Re: Banana Bread Muffins

« Reply #11 on: January 31, 2009, 10:59:11 PM »

the water/oil/baking powder egg replacement worked better than anything i've ever used before. i tossed in some raisins for extra texture. i took these to work the next day and everybody loved them. one person even asked for the recipe and was surprised when i told her that they were vegan.


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GoodEyeSniper

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Re: Banana Bread Muffins

« Reply #12 on: September 04, 2009, 05:56:30 PM »

These were great! I made them for my students and they loved them! They were very moist and flavorful. I added walnuts and dark chocolate chips. And I used a Tbsp of soymilk instead of milk and added spices.


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LesLovesVeggies

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Re: Banana Bread Muffins

« Reply #13 on: October 14, 2009, 05:18:11 PM »

These were tasty, but I was surprised at how much oil was in the bottom of the cups when I pulled them out at the end. I think I'll probably try them with less soy butter next time and see if they still turn out nicely. And I didn't think to add nuts until they were already baking... I'm totally going to throw in some walnuts next time! Thanks for the recipe, it was really easy and delicious.


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