Vegan Banana Muffins
Banana bread has always been a staple in our diet. It’s easy and delicious and a great way to use up all those bananas that seem to go from green to brown overnight. As a child, I can remember looking forward to my grandparents coming for a visit, knowing that Grandma would bring a loaf of this sweet, moist treat. I used her recipe for years – with a half a cup of butter, two eggs, white flour, and a whole cup of sugar!
As the years went by, we became more health conscious and our diet evolved to reflect this. I discovered while running our bed and breakfast on Vancouver Island. Her banana bread recipe made a quick and tasty batch of muffins on a foggy, west coast morning. Using yogurt, canola oil, a bit less sugar, some whole wheat flour and only one egg, it was definitely a healthier alternative and made a great-tasting muffin.
With the HeartSmart recipe as a starting point, I’ve experimented to come up with this recipe for vegan banana muffins. Using whole grain flours and no dairy or eggs, I think this tastes much better than any previous versions. It’s important to use ripe, brown bananas because this is where the sweetness and flavor come from. This version uses three different bowls, which might seem much, but the results are well worth the extra dishes. They freeze well – if you can keep any around long enough to get them into the freezer!