Oil-Free Banana Muffins

Banana Goodness!

One thing I am learning about oil-free baking is that the flavor works but the consistency changes. This lesson has inspired a forthcoming post about how vegan food should be different.

It has been too long since I shared a new recipe! I had ripe bananas and a little time this week. My journey to cut more oil from my diet is leading to some fun experiments and these muffins are delicious, if a bit dense in texture. Hubby is not super keen on the texture, but I really like them and so do my friends. But keep in mind that hubby is vegetarian, not vegan, and is known to eat non-vegan muffins.

What is needed:

  • 1/2 cup unsweetened apple sauce
  • 1/2 cup sugar
  • 1 cup white whole wheat flour, adds a nutty flavor with more nutrients
  • 1 cup unbleached all-purpose flour, keeps the muffins as fluffy as possible
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 ripe bananas, peeled and mashed
  • 1/2 cup unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • Optional additions: 1/2 cup fruit, nuts, chocolate, etc. – the pictured muffins have an added 1/2 cup cranberries and 1/2 cup semi-sweet chocolate chips

What to do:

  • Preheat oven to 350 degrees
  • Mix the apple sauce and sugar
  • Sift in the flours, baking powder, and baking soda. Sifting removes clumps and adds air to the batter to help keep the muffins fluffy. Stir until looks damp and grainy
  • Add bananas and stir more until fully mixed. Will look like a heavy dough. This dough is forgiving and can handle lots of mixing
  • Add non-dairy milk and vanilla and still until fully mixed
  • Add any additional ingredients (fruit, nuts, chocolate, etc.)
  • To keep fully oil-free, place paper cups into muffin tin. If okay with a little oil, spray muffin tin with a high-heat oil such as coconut oil
  • Spoon dough into muffin cups, but not to the top. Try to fill each cup about three quarters full, will make 10 – 12 muffins
  • Bake for 35 to 40 minutes. At 35 minutes, insert a clean and dry toothpick into the center of a muffin. If it comes out clean, the muffins are ready. If the toothpick comes out messy, bake another 5 minutes and test again
  • Place muffin tin on a cooling rack or heat-safe surface until cool enough to touch and remove muffins

I have been enjoying these for breakfast and will certainly make again. What extra ingredients did you add and what did you think of these muffins?

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