A moist, small batch of breakfast muffins.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

    Advertisement
  • In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth. In a small bowl or cup combine egg replacer and water; stir into banana mixture. Fold in blueberries.

  • Spoon batter evenly, about 1/4 cup each, into muffin cups.

  • Bake in preheated oven for 20 to 25 minutes, or until golden brown.

Nutrition Facts

193.7 calories; 3.1 g protein; 45.9 g carbohydrates; 0 mg cholesterol; 225.6 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/30/2003
The best muffins ever! Easy delicious moist and versatile. They are pretty sticky so I would say even if you use paper muffin cups still use the cooking spray or you'll end up eating paper. Awesome with margarine (or butter for non-vegans) and honey. Read More
(23)

Most helpful critical review

Rating: 3 stars
07/03/2008
i made the batter to the instructions (except i used brown sugar instead of white) it was way too dry and was only going to fill 3 of my large muffin cups. so with a batch of batter made i added all the ingredients all over again (except the sugar) making a double batch. i added about half a cup of soy milk to combat the dryness. i baked it in a loaf tin for about 30 mins it turned out delish and still very sweet with only half the amount of sugar. Read More
(12)
27 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
10/30/2003
The best muffins ever! Easy delicious moist and versatile. They are pretty sticky so I would say even if you use paper muffin cups still use the cooking spray or you'll end up eating paper. Awesome with margarine (or butter for non-vegans) and honey. Read More
(23)
Rating: 5 stars
09/03/2005
yum! i inverted the flour ammount using 3/4 cup organic whole wheat pastry flour.. added 1/2 tsp baking soda and cinnamon.. oh yea only used 1 tsp egg replacer and added 1 tablespoon ground flaxseed 3 tablespoons h2o.. by far the BEST muffins i have ever made!! very moist fluffy and full of flavor!! Read More
(19)
Rating: 5 stars
10/30/2003
Great recipe. Very easy to put together and easzy clean up. And they taste Great. Read More
(14)
Advertisement
Rating: 3 stars
07/03/2008
i made the batter to the instructions (except i used brown sugar instead of white) it was way too dry and was only going to fill 3 of my large muffin cups. so with a batch of batter made i added all the ingredients all over again (except the sugar) making a double batch. i added about half a cup of soy milk to combat the dryness. i baked it in a loaf tin for about 30 mins it turned out delish and still very sweet with only half the amount of sugar. Read More
(12)
Rating: 3 stars
07/27/2007
Taste was ok but they were way too sweet. I'm sure 1/3 cup sugar would be more than enough. They're also too moist and sticky for my tastes. Read More
(10)
Rating: 5 stars
10/30/2003
These were terrific gone in two days! I'd been searching for a blueberry muffin recipe without oil or butter. These were a little more like banana bread with blueberries but they were nonetheless very yummy. A keeper for me. Read More
(8)
Advertisement
Rating: 2 stars
12/05/2008
This recipe was way too dry. I added a couple tablespoons of water and 1/8 c. vegetable oil to make it pourable into the tin. I also added baking soda to make them rise a little more. Read More
(6)
Rating: 4 stars
10/30/2003
these muffins tasted pretty good but they were really heavy. I'll probably make them again... Read More
(6)
Rating: 2 stars
03/03/2007
These muffins were chewy and flat. My family wouldn't eat them. Maybe I did something wrong but I've never had trouble making muffins before. Read More
(6)