Tweaked from a recipe found on The Clean Eating Mama blog.
I noticed yesterday that my bananas were getting a little ripe. Typically, this means that they go in the freezer and I make smoothies or banana ice cream with them. But, I’ve been mad at my food processor lately (banana ice cream coming out as banana slime), so I decided to bake instead. I couldn’t quickly lay my hands on the banana muffin recipe that I typically use, so I found on online at The Clean Eating Mama, tweaked it a little bit to my preference, and gave it a whirl!
Banana Raisin Walnut Muffins
- 3 ripe bananas
- 1/4 cup vegetable oil
- 1/2 cup organic raw sugar
- 1/2 cup organic brown sugar
- 1/4 cup non-dairy milk
- 1 cup unbleached organic white flour
- 1 cup organic whole wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ground nutmeg or mace
- ¼ teaspoon cloves
- 1/2 teaspoon ground ginger
- 1 cup chopped walnuts
- 1 cup raisins
Preheat oven to 350 degrees.
Cream sugar with oil and milk. Mash bananas and add to sugar mix. Combine well. Add dry ingredients (not nuts and raisins) and stir thoroughly. When well mixed, add nuts and raisins and stir. Line muffin tin with papers or spray with non-stick spray and fill to 3/4 full. Bake 25 minutes and then check with toothpick in center of center muffin. When toothpick comes out clean, remove from oven and allow to cool 10 minutes before serving.
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