*Note to vegan skeptics: You absolutely cannot tell there aren’t eggs in these muffins!
I know, I know…more muffins! Why in the world would I possibly be making more muffins? Well, these are a byproduct of my amazing friend Lindsay coming in town to visit! She brought with her some extremely ripe bananas thinking we could do some baking together. They basically had to go into some muffins or into the trash. So naturally we chose the muffins.
After a huge, wonderful meal at Maggiano’s, we began making our vegan creations on Saturday night, even though we knew we’d lose an hour of sleep that night due to that inevitable “spring forward” time change we all love so much.
The process is very easy and straightforward. Between the two of us, we had those muffins in the oven in no time.
We watched House Hunters, a mutual favorite, while we enjoyed our first muffin. With our busy week of eating, visiting friends, driving, eating, visiting vineyards, wine tasting, and eating, we finally got in some baking time!
Vegan Banana Muffins
- 3 very ripe bananas
- 1/4 cup oil or vegan margarine, softened
- 1 cup sugar
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chopped walnuts (optional)
- Preheat the oven to 375 degrees.
- In a large bowl, mash the bananas with a fork until soft. Add the oil or vegan margarine and sugar, and cream them together.
- In a separate bowl, combine together the flour, salt, and baking soda. Combine with the banana mixture, stirring gently just to combine.
- Grease or line a muffin pan, and fill each about 2/3 full with batter. Bake for about 5 minutes at 375 degrees, and then turn the temperature down to 350 degrees and bake for about 20 minutes, or until a toothpick comes out clean – this helps the liners come off the muffins cleanly. (Ours took exactly 25 minutes total.)
Recipe adapted from About.com