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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 204.1
  • Total Fat: 8.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 313.5 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.3 g

View full nutritional breakdown of Vegan Banana Nut Muffins calories by ingredient
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Vegan Banana Nut Muffins

Submitted by: BLUEKARMA

Introduction

Don't be afraid to try these because they're vegan! These are delicious and lighter than traditional banana bread or muffins. I serve them often to omni guests and family members, with many requests for seconds. As always, I don't bother to tell people they're veg*n!

Feel free to substitute dairy milk or any milk alternative (rice, almond, etc) for the soy milk. You may also increase the sugar to 3/4 cup, especially if your bananas aren't overly ripe.

Nutrition information is based on the first amount listed in ingredients with variable amounts.
Don't be afraid to try these because they're vegan! These are delicious and lighter than traditional banana bread or muffins. I serve them often to omni guests and family members, with many requests for seconds. As always, I don't bother to tell people they're veg*n!

Feel free to substitute dairy milk or any milk alternative (rice, almond, etc) for the soy milk. You may also increase the sugar to 3/4 cup, especially if your bananas aren't overly ripe.

Nutrition information is based on the first amount listed in ingredients with variable amounts.

Number of Servings: 12

Ingredients

    2 ripe bananas, mashed
    1/3 C canola oil
    1/2 - 3/4 C sugar
    1 t vanilla
    1/2 C plain soy milk
    2 C flour
    1 1/2 t baking powder
    1/2 t baking soda
    1/2 t salt
    1/8 t cinnamon
    dash nutmeg (grate if fresh if you can!)
    1/3 C walnuts, chopped

Directions

Preheat oven to 350 F
Mash your bananas well with the sugar.
Add in the soy milk and vanilla, mix well.
Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Mix with wet ingredients until no dry spots remain. This will be a thick batter!
Add in nuts, if desired.
Scoop batter into standard muffin tin lined with papers.
Bake 25 minutes, until golden brown.
Rest for 10 minutes before eating (helps with no-egg baking - relaxes the gluten).

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user BLUEKARMA.






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