Vegetarian Recipes
  • 1 cup white whole wheat flour (may substitute whole wheat pastry or all-purpose flour)
  • 1 cup unbleached all-purpose flour
  • 1 tsp baking powder (without aluminium)
  • 1TBS flaxseed meal (optional.)
  • 1 tsp salt
  • ¾ cup all-natural evaporated cane sugar
  • 1 TBS alcohol-free vanilla flavouring/extract
  • ½ cup canola or vegetable oil
  • 2 ripe bananas
  • ½ cup milk substitute (I prefer almond)
  • 2 tsp lemon juice
  • ½ cup chopped walnuts (opt.)

Preheat oven to 350 F

  1. Pre oil muffin cups using butter, spray or oil or use paper liners.
  2. In a bowl, combine lemon juice & milk; set aside a few minutes while combining other ingredients (this creates a curdling, ‘buttermilk’ effect)
  3. In a separate bowl, combine all dry ingredients (flours, salt, baking powder, & opt. flax seed meal) & set aside.
  4. In a separate, large bowl, mash bananas.
  5. Add sugar, oil and vanilla flavouring to banana mixture. Now stir in milk mixture. Mix well.
  6. Pour dry ingredients into wet ingredients. Mix until just moistened, being careful not to over-stir (over stirring causes muffins to become tough)
  7. Fold in optional nuts
  8. Fill muffin cups 2/3 full
  9. Bake @ 350 F until golden brown (about 20 minutes) & toothpick inserted in muffin centres comes out clean.

Yields 10-12 muffins.

Submitted by: Ashley I.

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