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20 March, 2016

Vegan Banana Nut Muffins

Comments : 3 Posted in : baking, banana, diet, easy, fruit, healthy, muffin, nut, recipe, Uncategorized, vegan on by : Jeanette Schramm


I don’t usually dabble much in vegan foods because I always thought that ingredients would be expensive and hard to find, plus I like my meats and cheeses too much. While the latter half of that statement hasn’t changed, after realizing mid-recipe I was out of eggs, I gave the subject some thought.

Ingredients in baking are largely a matter of chemistry, when you’re talking about the basics anyway. Eggs, what do they do? They act as a binding agent, provide moisture, and leaven, just a bit. It turns out that making an egg substitute while baking is really easy. “What else can be changed around to make these muffins healthier?” I thought. Well, there is oil. I’ve subbed out oil before, and pretty much any fruit puree works for that (applesauce is usually the go-to, but bananas and their high fat content seemed logical for this one). Finally, granulated sugar. It’s processed and it’s the first thing most people cut from their diets when they’re trying to lose weight. Molasses is a personal favorite of mine, so I took that route, though now that I think about it, honey would have worked nicely, too.

So, here’s a basic, unintentionally veganized recipe for dieters all over, bringing you the delight of banana nut muffins.


Ingredients:
1 1/2 cups flour
1/2 cups oats
1/2 cup slivered (or finely chopped) walnuts or pecans
1 tbsp molasses
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup ____ milk (almond, hemp, rice, cow, etc.)
Egg substitute*
2 bananas, mashed
1/2 tsp vanilla extract
Cinnamon, to taste (if I had to guess, I probably used about 1 tsp)
Nutmeg, to taste (again, guessing, probably about 1/2 tsp)

*Egg Substitute
2 tbsp flour
1/2 tsp oil (coconut is good if you’re watching your waistline)
1/2 tsp baking powder
2 tbsp ____ milk (same as above)
Mix together until blended smooth

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Preheat the oven to 400 degrees F. 

In a medium bowl, mix together the dry ingredients. In a separate bowl, mix the wet ingredients together. Combine them all together in the larger bowl and fold together until everything is just incorporated.

Scoop the batter out into a greased muffin pan and bake for 18 to 20 minutes.

I personally recommend enjoying these muffins with a bit of cream cheese and a drizzle of honey (these aren’t very sweet on their own, which I like about this recipe). However you take your muffins, I hope you enjoy them!


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If you have any recipes you would like to see me make, email me suggestions at [email protected]. At the moment, I’m trying to think of/find a Ukranian recipe to make, because I’ve noticed that I have a LOT of readers from the Ukraine. Hi there! *waves*
 
Wherever you’re from, whatever your heritage, and whatever your favorite food might be, send me a suggestion and I’ll give it a try! ^_^

3s COMMENTS

3 thoughts on : Vegan Banana Nut Muffins

  • July 31, 2016 at 10:26 pm

    The substitute makes enough equal to one regular egg, so you only need one. If you have a different substitute you prefer to use (or would rather use a real egg), just use enough to equal one egg.

    Does that help?

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