This delicious banana muffin recipe makes 12 big muffins, and last about an hour, if you're lucky...
Muffins are so yummy & easy to make! We eat them
several times a week, for breakfast, lunch or dinner. These vegetarian or vegan banana nut muffins are
divine all by themselves, or go with all kinds of other food, such as soups, salads, fruit, smoothies,
cheese, yogurt, eggs, or nut butters.
Feel free to tinker with this vegetarian recipe and make it your own - it'll work as long as you keep the
basic proportions and muffin method. The vegan version works well, though it's denser. Bananas are sticky
enough to hold the muffins together without using cornstarch. Fill the pans to the
top - the muffins should double in size.
Judy Kingsbury, Savvy Vegetarian
Banana Muffin Ingredients:
1 1/2 cups pureed ripe banana (3 small, spotty but not mushy)
1 1/2 c. whole wheat flour
OR: 1 c. wh. wh. fl + 1/4 c. spelt flour + 1/4 c. amaranth fl.
1 1/2 c. unbl white fl. You can use all whole grain flour, but expect a much denser, chewier muffin
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp salt
1/4 - 1/2 c. unbleached cane sugar or brown sugar
3/4 cup chopped walnuts
1/2 cup buttermilk + 1 egg + 3/4 c warm water OR: 1 1/3 c non-dairy milk (room temperature)+ 2 Tbsp lemon juice
1/3 c melted butter or oil
Optional: 3/4 c. chopped dried apricots. These are a delicious addition - if you use unsulfured apricots, be sure to soak them in hot water for an hour or so to soften.
Muffin Method:
Preheat the oven to 400 degrees & oil a muffin pan
Chop & measure the walnuts, and the apricots if you're using them
Measure & mix the dry ingredients, including the nuts
Mix the wet ingredients, including the banana - a blender works like a charm, otherwise, mash the bananas, then whisk in everything else except the chopped apricots if you're adding them
Pour the wet ingredients into the dry, and mix lightly with just a few strokes, adding the optional apricots halfway through
Spoon the mixture evenly into the muffin cups
Bake for 25 min, middle of the oven, until browned & firm to the touch
Cool on a rack for 5 minutes, then run a knife around the edges of the muffins & turn them out on the
rack. May be eaten immediately.
*Vegetarian & Vegan Soups to eat with the muffins:
Do you have a great vegetarian or vegan recipe to share with the world? We can't guarantee to use all the recipes we get, but we'll gladly test your recipe - if it works and we like it, we'll publish it.
