VEGAN BANANA MUFFINS RECIPE | ALLRECIPES
You can't tell at all that these muffins don't have any dairy or eggs. They are moist and yummy. My kids and husband polish them off as soon as they are out of the oven!
Provided by MIEKO1
Categories Banana Muffins
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 1 dozen muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 451.2 calories, CarbohydrateContent 59.2 g, FatContent 23.2 g, FiberContent 2.3 g, ProteinContent 4.1 g, SaturatedFatContent 5.1 g, SodiumContent 386 mg, SugarContent 30.3 g
BANANA & BLUEBERRY MUFFINS RECIPE | BBC GOOD FOOD
A low-fat muffin that tastes as good as it looks - they'll keep in an airtight container for up to 3 days, or freeze for up to a month
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Brunch, Buffet, Snack, Treat
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
- Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.
Nutrition Facts : Calories 202 calories, FatContent 5 grams fat, SaturatedFatContent 0.8 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.59 milligram of sodium
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Category Breakfast, Brunch
Calories 228 calories per serving
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Calories 193 calories per serving
- Spoon the batter evenly into the prepared muffin cups (3 heaping tablespoons each); sprinkle evenly with walnuts. Bake until a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Remove from oven; let cool for 5 minutes. Serve warm or let cool completely, about 30 minutes.
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