Banana Muffins

[Michael]

Banana Muffins

By: http://www.peta2.com
Category: Breads
This recipe is suitable for a: vegetarian/vegan diet.

Ingredients:
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3 ripe bananas
1/4 cup oil or melted margarine
1 cup sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup chopped walnuts (optional—see other options listed below)


Instructions:
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Mash bananas (overripe ones make the best bread). Add oil/margarine and sugar. Mix well. Sift the flour, salt, and baking soda together and add to the banana mixture. Mix until the flour is blended (do not beat). Pour into muffin pans or a bread pan and bake at 360°F until a toothpick comes out clean.


Additional comments:
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Optional: Add a handful of walnuts, oatmeal, raisins, chocolate chips, currants, coconut, or all of the above!



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[prairie_girl]

I made these gluten free with buckwheat flour. They taste really good, I added a touch (1/4 cup?) vanilla soy milk as the batter was a little dry. I think next time I will use 3/4 cups sugar and sub half the oil for applesauce. Yummy and quick though! Thanks, this recipe saved me from a three day banana choclate chip muffin craving.

[berrykat]

buckwheat flour is gluten free? cool to know I have a friend with that gluten allergy thingie please don't make me try and spell it!

[prairie_girl]

yeah. at least everything that we've seen on the web says it's gluten free. I'm becoming quite a master of gluten free cooking. My partner was just diagnosed as gluten intolerant, but I still want her to be able to eat yummy goodies that I make.

[bethany17]

Wow, I love these! They're really easy, and taste just like the banana bread from Bob Evans (I wish that stuff was vegan!). Does anyone else notice little brown specks in their muffins? It might be because the bananas I use are frozen, or because I add oats, but I've never seen it before I made these, and it's happened every time. Just thought that it was odd.
By the way, if you, like myself, have issues with cook time (leaving them in too long or not long enough whenever there's no set time in the recipe) I'd just like to mention that 14-18 is usually perfect for me. It depends on what I add to it (and the state of the bananas-- frozen, ripe, overripe) but it's always better to have a ballpark time than none at all, I should think.