I modified the website’s original recipe to make it gluten-free and reduced in sugar and fat. Many people gave these muffins great marks, saying they were simply too delicious to be gluten-free! Using applesauce and agave nectar allows me to reduce the fat and sugar content by half.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 16 muffins |
Ingredients
- 1 cup all-purpose flour
- 1 cup wheat bran
- ½ cup rolled oats
- ¼ cup flax seeds
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 pinch ground ginger, or to taste
- 1 pinch ground allspice, or to taste
- 1 pinch ground nutmeg, or to taste
- 10 ripe bananas, mashed
- ¼ cup peanut oil
- 1 cup chopped walnuts
- 1 cup dark chocolate chips
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners.
- Whisk flour, bran, rolled oats, flax seeds, baking powder, baking soda, cinnamon, salt, ginger, allspice, and nutmeg together in a bowl. Mix bananas and peanut oil together in a separate large bowl; stir dry ingredients into banana mixture. Fold walnuts, chocolate chips, and raisins into batter. Spoon batter into prepared muffin cups, filling them about 2/3 full.
- Bake muffins in the preheated oven until lightly golden brown and a knife inserted into the center of a muffin comes out clean, about 30 minutes.
- They are very moist muffins so don’t worry, they are supposed to be like this. Also, be sure to keep them in the fridge!
- Of course you can replace nuts/raisins/chocolate chips with whatever you want. I once used sliced almonds. Very, very good!
Reviews
Moist, flavourful, sweet with a bit of crunch. I’m not even vegan but I love these. Only downside is the stick to the liner quite a bit. I got a yield of 24 muffins from this recipe.
It was delicious!
The recipe came out great but am I the only one who ended up with (2) trays of 12 muffins each…? I used all the ingredients listed with the amounts listed in the recipe… Anyway, the muffins are delicious….
Really like these. Subbed apple sauce for the oil (1 to 1 sub) to make them fat free and Nutritarian friendly. Next time I will leave out the nuts and chocolate to make them even healthier.
Really like these. Subbed apple sauce for the oil (1 to 1 sub) to make them fat free and Nutritarian friendly. Next time I will leave out the nuts and chocolate to make them even healthier.
I loved this. It is so delicious and all my friends and relatives loved it too. Definitely making it again
Came out delicious!
I changed a few of the amounts (only half chocolate chip and half raisin / 1/2 walnuts – substituted dried coconut 1/2 cup and peanut butter instead of peanut oil as I didn’t have any. You could easily cut the whole recipe in half as it makes a big batch. I made mini muffins and this worked well as they were moist but very tasty! I was really pleased with the taste and my children like them too.
Like the idea of all the healthy ingredients ( I am not vegan) but sometimes make vegan recipes. However, no way would I consider using 1 tbls. of baking soda ….just too much and leaves a very strong taste. Some extra baking powder and about 1 tsp. baking soda might work better. Not the best vegan recipe out there but could be with work.
Just a note these muffins are not sugar free! They may not have any sugar added but they have 42.6 g of carbohydrates which is a lot of sugar per muffin! Carbohydrates are sugar! Especially for diabetics this is very important info. Just be aware not all “no sugar added” is “sugar free”!
I think these would have been a lot better to me, if I was on a strict vegan diet. Comparing them to regular muffins, there was just way to many bananas. I didn’t think they were dry, cake, or soft like a muffin. The centers were more like cooked dense bananas. The add ins saved these. I used 1/2 chocolate chunks and 1/2 milk chocolate chips, as it was what I had. I cut the raisins to 2 1 oz boxes and it was plenty. Additionally, I subbed flax meal for the seed. I didn’t have the seed and didn’t want to bite into them anyway. I added a splash of vanilla also to the bananas. I made 1/2 recipe and got 12 good sized muffins. I like that this was egg free, made with whole grains, and didn’t have any refined sugar. However, chocolate chips do have sugar. So, it is a little mis-leading. I ate about 3 of them and 1 more was eaten. The rest got tossed after they sat and no one ate them, unfortunately.
This was so good you would never know it was healthy. I left out the nut, cut the chocolate chips in half,substituted smart balance for oil & added approximatly 3 tbsp of carob powder. This recipe is a crowd pleaser for adults & kids !!!
First rate and delicious!