There are always a few leftover bananas around here. Those few that somehow don’t make it – you know what I mean. Well, Somer, our friend at Vedged Out knows just what to do with them. Her recipe for oil-free banana muffins is fast, simple and ridiculously good!
She developed the recipe to make her children a healthy after-school snack, and it turned into a family favorite. They don’t need oil because three bananas keep the batter moist as it bakes. For us, we love to make mini-loaves of banana-muffin and travel with it. These are super on road trips, for breakfast or an any-time snack. On Vedged Out, Somer suggests different add-in’s to jazz up the muffins (though they’re wonderful as-is, too!). We’ve tried goji berries, chocolate chips and dried blueberries. The photo below shows goji berries.
Somer’s Oil Free Banana Muffins (or Mini-Loaves!)
3 ripe bananas
1/2 cup plain soymillk + 2 Tbls. lemon juice stirred together = vegan buttermilk
1/2 cup raw sugar
1 tsp. vanilla
1 1/2 cup whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. sea salt
Optional stir-ins: goji berries, cranberries, vegan chocolate chips, chopped nuts, etc.
Preheat oven to 350 degrees. Blend bananas, sugar, vanilla, and vegan buttermilk in your blender until smooth (we use a food processor). Whisk the dry ingredients together in a medium bowl.
Pour wet mixture in and stir with a wooden spoon until just combined. Measure out by 1/4 cup measures into a lightly oiled 12 tin muffin tin (don’t use papers, these will stick). Press in a few fillings if desired, or leave plain. Bake for 20-25 minutes until just golden. Cool on a baking rack for a few minutes before eating.