Vegan Banana Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 116.3
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 72.6 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 1.4 g
- Protein: 1.9 g
View full nutritional breakdown of Vegan Banana Muffins calories by ingredient
Introduction
Low-fat, low-calorie vegan muffins...very good with raspberry jam in the middle! Low-fat, low-calorie vegan muffins...very good with raspberry jam in the middle!Number of Servings: 12
Ingredients
-
1 1/4 cup white flour
1/2 cup white sugar
1 tsp baking powder
1/4 tsp baking soda
4 small bananas
2/3 cup vanilla soymilk
1/3 cup unsweetened applesauce
1 tsp vanilla
1 tsp cinnamin
Directions
Banana Jam Cupcakes
The jam is optional in these cupcakes, but it makes a great addition. You can put the jam in the center of the cupcakes, or swirl it through the batter. Apricot, cherry and raspberry jam go great with bananas, but you can choose any other jam flavor you like.
Ingredients:
1 1/4 cup white flour
1/2 cup white sugar
1 tsp baking powder
1/4 tsp baking soda
2 medium bananas
2/3 cup vanilla soymilk
1/3 cup canola oil
1 tsp vanilla
apricot or raspberry jam (optional)
Prepare to Bake:
Lightly spray a muffin pan with cooking spray, or fill the pan with cupcake liners. Preheat the oven to 350 degrees.
Make the Banana Cupcakes:
1.Mix the flour, sugar, baking powder, and baking soda in a large bowl.
2.Mix the bananas, soymilk, canola oil, and vanilla together in a blender, or mash the bananas well with a fork and mix the wet ingredients together in a large measuring cup or small bowl.
3.Add the wet ingredients to the dry ingredients and stir.
4.Put one spoonful of batter in each part of the muffin pan. Add about 1/2 tsp of jam to each center, then put another spoonful of batter on top. Or, fill each part of the muffin pan with batter and swirl a half teaspoon of jam through the batter.
5.Bake at 350 degrees for about 15 minutes, or until a toothpick inserted in a cupcake comes out clean.
Let the banana cupcakes cool for 5-10 minutes before removing them from the pan.
Number of Servings: 12
Recipe submitted by SparkPeople user MCKITTY1.
The jam is optional in these cupcakes, but it makes a great addition. You can put the jam in the center of the cupcakes, or swirl it through the batter. Apricot, cherry and raspberry jam go great with bananas, but you can choose any other jam flavor you like.
Ingredients:
1 1/4 cup white flour
1/2 cup white sugar
1 tsp baking powder
1/4 tsp baking soda
2 medium bananas
2/3 cup vanilla soymilk
1/3 cup canola oil
1 tsp vanilla
apricot or raspberry jam (optional)
Prepare to Bake:
Lightly spray a muffin pan with cooking spray, or fill the pan with cupcake liners. Preheat the oven to 350 degrees.
Make the Banana Cupcakes:
1.Mix the flour, sugar, baking powder, and baking soda in a large bowl.
2.Mix the bananas, soymilk, canola oil, and vanilla together in a blender, or mash the bananas well with a fork and mix the wet ingredients together in a large measuring cup or small bowl.
3.Add the wet ingredients to the dry ingredients and stir.
4.Put one spoonful of batter in each part of the muffin pan. Add about 1/2 tsp of jam to each center, then put another spoonful of batter on top. Or, fill each part of the muffin pan with batter and swirl a half teaspoon of jam through the batter.
5.Bake at 350 degrees for about 15 minutes, or until a toothpick inserted in a cupcake comes out clean.
Let the banana cupcakes cool for 5-10 minutes before removing them from the pan.
Number of Servings: 12
Recipe submitted by SparkPeople user MCKITTY1.