Check out our new Sexy Summer Pasta Salad– great for parties and BBQ’s or our Vegan Enchiladas plus more meal ideas!
UPDATE 3/25/13
This, by far, has become our most popular treat. We have updated it with “How to” links and photos so you can see just how easy it is thanks to many of your requests!
One of the biggest surprises that we had once we adopted a vegan diet, was how DELISH baking can be without the use of eggs and dairy butter. Shocked is an understatement. I’ve always enjoyed baking and I remember on a few occasions not having eggs and so I put on my best pout and had to wait until the following day to purchase them. IF ONLY I KNEW THAT I COULD BAKE WITHOUT EGGS!
Whether you are Vegan or not (if if you aren’t, oh, we’ve got to chat 😉 I promise you that you will be pleasantly surprised!
I also have a secret that I will share with you… I HATE bananas. I just… can’t. It’s NOT for a lack of trying, I can assure you… (I’m big on trying everything once, hence my “Try it Vegan”) After adopting a vegan diet I did a bunch of reading up on fruits and of course, the incredible nutritional benefits of bananas could not be ignored so I found out that I can DRINK a banana in a smoothie now and of course, make banana muffins which are on the sweeter side.
So what are the magic ingredients if I don’t use eggs OR fat? (That’s right… fat-free, Baby)
- Flax seeds and a coffee grinder, or flax meal (Don’t knock it till you’ve tried it) You keep them in the fridge, just like you did eggs but the great part is flax seeds/meal stay MUCH longer. **see how to make an egg substitute below
- Apple sauce instead of oil (I’m not a HUGE fan of using oil so I am one that likes to use apple sauce whether I make some in the vitamixer or I twist the lid off of a jar)
- Whole Wheat pastry flour instead of unbleached all purpose although if you don’t have it, it’s not the end of the world
- Almond or Hemp milk is my favorite to bake with
The only recipe that I absolutely love to use as a guide is below but I always use the above changes and some super-duper ripe bananas 🙂
The one complaint that I seem to have is no matter how many batches I make there never seems to be enough. The kids inhale them and yes, they freeze well too!
Enjoy!
Ingredients: (Try and go organic as much as possible)
2 super ripe (brown) mashed bananas (
1/3 cup (2.6 oz) unsweetened applesauce
2/3 cup vegan sugar
2 egg substitutes (click HERE to view how we make ours)
1/4 cup almond milk or milk of your choice
1 2/3 cup flour (we prefer whole wheat pastry)
1 tsp baking soda
1/2 tsp salt
1/4 baking powder
cinnamon to taste (we like 1 tsp)
(My teenage son is demonstrating how simple it all is!)
Make your Flax Seed Egg Substitute
(Click HERE to see, step by step, how to make it)
The browner the banana, the sweeter. Add all the wet ingredients down to and including the milk.
Mix Flax (Egg-less) mixture, sugar, applesauce, milk and bananas
Measure flour and additional dry ingredients
Add the rest of the dry ingredients to the wet mixture but don’t over mix it too high of a setting
Scrape down the sides to get every bit of goodness mixed up
Batter should be nice and thick like a cookie batter.
Pour into pan of your choice
Bake at 350 degrees 13-15 minutes for mini muffins and 17-20 minutes for regular muffins. We doubled our recipe yielding the amount shown.
Voila! The BEST most MOIST Vegan Banana Muffins you will ever have!
http://vegweb.com/recipes/best-ever-no-fat-banana-bread
To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons warm water (or other liquid)
Stir together until thick and gelatinous.
You can also use whole flaxseeds:
1 tablespoon whole flaxseeds
4 tablespoons warm water (or other liquid)
Process seeds in a blender to a fine meal, add liquid and blend well.
You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.
Try it Vegan 
Question for you – my family eats paleo (due to my husband’s gluten allergy), however my son is also allergic to milk and eggs. Could I replace the vegan sugar with honey (I do know how “not-vegan” that statement sounds, but I’m trying to balance both worlds for my family!) Thanks a bunch in advance!
I haven’t personally used honey as a sweetener for banana muffins (and true, honey is not Vegan ;)) however I HAVE used agave in place of sugar many times and they are very good! Usually for every cup of sugar, we use 2/3 cup of agave in its place. Have some extra flour on hand should it be too thin.
these were DELICIOUS! I also added shredded carrots and walnuts and sprinkled the cinnamon and sugar on top (before baking). thank you for this great recipe and i will be trying many more in the future. and the smell is just so amazing i will be baking these at least once a week (or when I have extra ripe bananas laying around).
Awesome idea and one the rest of the family will love too! Thanks for sharing and thrilled that you found a new favorite recipe!
these were AMAZING!!!!!!!!!!!! they smelled as delicious as promised. I also added some shredded carrot. They were moist, tasty and I will be making these whenever I have extra bananas (at least once a week)! thank you for the great recipe.
🙂
Can you provide an equivalent measure for flax meal to replace your flax seed and water? Thank you
Sure it’s the same as ground flax seeds 🙂 To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons warm water (or other liquid)
Stir together until thick and gelatinous.
Thanks for this recipe/how-to. I made raspberry muffins using this recipe, and substituted mashed kiwi instead of applesauce (since that is what I happened to have) – and it came out great (and guilt-free).
I will have to try that next time! Thanks for the note! 🙂