Better-for-You Banana Muffins2015-01-11
- Yield : 12 muffins
- Servings : 12
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Ever made muffins without oil? It turns out that these can be made super delicious with applesauce, ripe bananas and other ingredients you likely have in your pantry right now! Muffins are great in the morning or afternoon with a cup of coffee or tea and a nice bowl of fruit. If you are trying to eat healthier as part of your New Year’s resolution, it won’t hurt if you have one (or two) of these Better-for-You Banana Muffins!
- 2 very ripe bananas, peeled
- 1/3 cup unsweetened applesauce
- 2/3 cup unbleached sugar
- 2 vegan egg substitutes or 2 Tbs ground flax seeds
- if using flax seeds: 6 Tbs warm water
- 1/4 cup non-dairy milk
- 1 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- optional: 1 tsp cinnamon
Preheat the oven to 350ºF. Meanwhile, make your "eggs" using either your vegan egg-replacer of choice or flax seeds. Mix the flax seeds with the warm water and let sit. If using other egg replacers, make them according to the directions on the package. You want to make enough for two "eggs".
Mash the bananas in a medium bowl with a fork until you get a mushy consistency. Add the wet ingredients to the bananas and mix.
Mix dry ingredients together in a separate bowl and slowly add it to the wet mixture. Scrape down the sides of the bowl while mixing, noting that the batter will be somewhat thick.
Pour batter into lined cupcake pan, or you could also go without liners as long as you grease the pan or use a non-stick option.
Bake for 17-20 minutes or until muffins are cooked throughout. Enjoy these warm or cooled, just make sure they cool down a little after taking them out of the oven.
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