Oil Free Banana Muffins

bunch of baked banana muffins

Ok, here is my first attempt at vegan baking.  I definitely didn’t make a running jump into the pool of egg-free, dairy-free baking, but rather stuck my toe, then foot, into the waters like an old woman in a skirted swimsuit.  There are certainly a ton of beautiful vegan baked goods out there, but many of them require ingredients I don’t have and quite frankly, I’m worried that the texture will fall short of expectations.

I need to get over these worries.  My plan is to start small & easy, acquire some more healthful baking staples along the way (bye bye refined granulated sugar, you’ve been replaced by turbinado & organic sugar … scored at a great price at BJs btw), and become a confident, vegan-baking queen (or something like that).

simple ingredientsturbinado sugar

Muffins seem like the perfect candidate for a first try.  They’re one of my fav items to bake and are pretty darn easy.  I spotted this recipe on Poppy’s wonderful blog, and was sold.  There are only a handful of ingredients, and shockingly, no oil.  A virtually fat-free muffin, hard to believe.

I guess the bananas are enough to keep these guys moist.

bananas and turbinado

Half plain and half using Poppy’s idea of topping with a banana slice and sugar.

batter in pan - overview

baked muffins in pan - overview

batter in pan - close-up 2baked muffins in pan - close-up 2

Both were good, but I gotta say I loved the caramel banana ones.

batter in pan - close-up 1baked muffins in pan - close-up 1

Mine wound up caving in during cooling, but I don’t care.  Looks aren’t everything ;)

baked muffins side view

These were really really good warm out of the oven (I ate two), and kept pretty well for 1 week in the fridge.  Also great cut in half and toasted.

Oil Free Banana Muffins – vedgedout.com & bunnykitchen.com

  • 4 ripe bananas (1 sliced)
  • 1/2 cup plain soymillk + 2 tbsp. lemon juice stirred together = vegan buttermilk
  • 1/2 cup raw sugar
  • 1 tsp. vanilla
  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp. baking soda
  • 1/2 tsp. fine sea salt

Preheat oven to 350 degrees.

Blend bananas, sugar, vanilla, and vegan buttermilk in your blender until smooth. Whisk the dry ingredients together in a medium bowl. Pour wet mixture into dry and stir with a wooden spoon until just combined. Measure out by 1/4 cup measures into a lightly oiled 12 tin muffin tin (don’t use papers, these will stick). Place a banana slice in the center of each muffin and sprinkle with sugar if desired. Bake for 20-25 min. until just golden. Let cool for 5 min. in pan before removing onto a rack to cool completely.

Yield – 12 muffins (although I like my muffins larger, so will probably overfill next time & do 10)


11 thoughts on “Oil Free Banana Muffins

  1. hello, vegan-baking queen! yeah, mine often cave in too. there are so many natural sugars out there. i recently bought a pure dry maple syrup – delicious! great recipe, keep them coming

  2. I do love your banana muffins, and also love that they are oil free. Muffins can sometimes have huge amounts of oil. I have bookmarked them coz I love banana muffins and I always have bananas in my fruit basket. Have a wonderful week!!!

  3. Pingback: Oatmeal Blueberry Applesauce Muffins | hearthomemade

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