Vegan Banana Muffins

Vegan Banana Muffins (14)

It may be vegan week, but that doesn’t mean muffins are off the menu.  My part-time veganism is going very well and I’ve been quite surprised at how easy it is and how many of my favourite dishes I can still enjoy.  And now I have found that vegans can not only bake cakes, but eat them too!  Truthfully, I expected these to be a poor man’s version of my delicious banana bran muffins, but far from it – they are entirely delicious, and I don’t think anyone would even suspect they were lacking any of the traditional cakey ingredients.  They are a delicious treat, and, coupled with a mug of hot chocolate (five months without tea now) and a good book, make for quite a lovely breakfast.  It’s rather a shame to have to go into work afterwards!

Vegan Banana Muffins (17)

Vegan Banana Muffins

Makes 10, slightly adapted from Veganomicon


2 large, ripe bananas

90g applesauce

4 tbsp sunflower oil

90g sugar

2 tbsp black treacle

160g plain flour

100g whole wheat flour

0.75 tsp bicarbonate of soda

1 tsp ground cinnamon

pinch ground nutmeg

1/2 tsp salt


1.  Preheat the oven to 180C and line a muffin tin with paper cases.

Vegan Banana Muffins (1)

2.  Mash the bananas in a large bowl.

Vegan Banana Muffins (2)

3.  Add the applesauce, sugar, oil and treacle and beat together.

Vegan Banana Muffins (3)

4.  Sift in the flours, bicarb, spices and salt.  Mix together with a wooden spoon until just combined.

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5.  Spoon the batter into paper cases, filling two-thirds full.

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6.  Bake for about 18 minutes.

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7.  Stand in the tin for a few minutes, then transfer to a wire rack to cool.  Eat them warm!

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