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?

Written by Deanna Meyler, PhD

Certified Vegan Lifestyle Coach & Educator. Sharing an everyday approach to being vegan.

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