Banana Muffins from Veganomicon
September 3, 2010
Technically, this recipe is listed as “Lower-Fat Banana Bread” in Veganomicon. They are pretty low in fat, but tasty just the same. We turned this bread into muffins. Pictured here as 6 large muffins, and we’ve also made it as 12 small muffins, and once as the bread. It is consistently good every time.
The main thing you need in advance to make these is a couple of ripe bananas. The rest of the ingredients will likely be in your pantry (applesauce being the only possible exception, but we like to keep some around for muffins and quick breads or for a snack).
Here’s the recipe:
2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tablespoons molasses
2 cups all-purpose flour (we used whole wheat flour)
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat the oven to 350 degrees. Prepare your muffin tin with liners or lightly grease a 9×5 inch loaf pan.
In a large mixing bowl, mash the banans really well. Add the sugar, applesauce, oil and molasses, and whisk briskly to incorporate.
Sift the flour, baking soda, spices and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Pour into your pan or muffin tin and bake. For the loaf, 45 – 50 minutes, for large muffins, 25 – 28 minutes, for small muffins, 18 – 20 minutes. The top should be lightly browned and a knife or toothpick should come out clean when inserted in the center. Enjoy!
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