Banana Muffins | Dairy Free | Oil Free

Hello! Happy Day 5 of the Olympics. There were some awesome stories today: women’s Halfpipe, Canadian Denny Morrison & his selfless teammate, and some absolutely spectacular pairs figure skating. Tomorrow is a huge day as Team USA men’s hockey gets underway! I cannot wait!!!! I think it is kind of magical that there is only one team sport during the Winter Olympics (no, curling does not count).


Ok, let’s get back to the reason you are reading this post….food! This recipe was delicious!!! I had one fresh out of the oven with a little Earth Balance spread on it. Yummy! If you have a bunch of banana getting a little too ripe to eat, put them to good use with this recipe:)

Vegan Recipe 6/52: Dairy Free, Oil Free Banana Muffins

Vegan Banana Muffin

Tonight, I had a ton of super ripe bananas, students expecting a treat tomorrow, and a recipe I needed to blog about….so I thought why not kill three birds with one stone:) I found this vegan banana muffin recipe on the Healthy Green Kitchen.

Adapted from the Healthy Green Kitchen

1 1/2 cups of flour {flour of your choice..spelt, gluten free mix, all purpose, whole wheat}
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of sea salt
3-4 medium-large, very ripe bananas, mashed
1/2 cup of organic cane sugar
1 egg
1/3 cup of applesauce

Step 1: Preheat oven to 350 degrees F and grease muffin tin or line with liners

Step 2: Whisk  flour, baking powder, baking soda, and salt

Step 3: Mix bananas, sugar, egg, and applesauce.

Step 4: Fold the flour mixture into the banana mixture, and mix until smooth.

Step 5: Bake for 25 minutes

Step 6: Eat warm and enjoy the deliciousness!


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