Comments on: Vegan Chocolate Banana Muffins

By: Melanie McDonald

Melanie McDonald — Mon, 16 Aug 2021 18:58:17 +0000

In reply to Jill. The only risk is that defrosted frozen bananas have a higher water content than fresh bananas so the batter will be a little wetter. I think as these muffins are supposed to be a bit fudgy anyway you will probably get away with it though.

By: Jill

Jill — Sat, 14 Aug 2021 02:44:46 +0000

Can you use frozen, defrosted bananas for this recipe or must they be fresh? I always put my very ripe bananas into the freezer for smoothies and wondered if this would work for this recipe

By: Anthony

Anthony — Mon, 14 Jun 2021 09:24:16 +0000

I used wholemeal flour and then loosened the batter with milk (around 100ml) to get the required consistency. Apart from that I followed the recipe as written above. These are the best looking, most moist, fudge tasting muffins I’ve ever made! Recipe now saved. Thank you.

By: A Virtual Vegan

A Virtual Vegan — Mon, 04 May 2020 21:52:55 +0000

In reply to Kim. I've never tried it but I'd guess about 350 °F for 10 to 12 minutes? You'd need to check them with a toothpick and make sure it comes out clean to make sure they are cooked through and remove them from the pan immediately because as they are so small if they continue cooking with the heat they will dry out. Hope that helps!

By: Kim

Kim — Mon, 04 May 2020 20:19:50 +0000

My girls prefer mini muffins. Do you have any idea how to adjust the baking temperature and timing for mini muffins instead of full size?

By: Maureen

Maureen — Tue, 14 Apr 2020 18:49:11 +0000

In reply to A Virtual Vegan. Thanks for the tip Mel! I will definitely try that next time. They are delicious!! ?

By: A Virtual Vegan

A Virtual Vegan — Tue, 14 Apr 2020 16:18:37 +0000

In reply to Maureen. Aaawww thank you ... blushing here ?. Glad they worked out well! It might be worth lowering the hot temp blast a little if your oven runs hot. That wouldn't have helped the well done outsides. Maybe try 400°F for 5 mins and then 350°F for 10 to 12 mins or until done.

By: Maureen

Maureen — Tue, 14 Apr 2020 16:07:50 +0000

Made a batch this morning to use up 2 large very ripe bananas. I followed the recipe exactly as written. They rose nicely and taste SO yummy! My only issue is a small one. I baked 5 minutes @ 425 then lowered to 375 and baked 12 minutes because my oven tends to run hotter. The outsides are a bit too well done (not drastically) so next time I’ll try 10 minutes @ the 375 temp after the 5 minutes @ 425. These still taste amazing, hence the 5 star rating!! Plus I just love you Mel! ❤️

By: Marlene

Marlene — Mon, 06 Apr 2020 20:08:10 +0000

Very good! at first thought ‘oh no l didn’t add eggs’ but realized the recipe didn’t call for them, very chocolatey & healthy. ?

By: A Virtual Vegan

A Virtual Vegan — Mon, 06 Apr 2020 02:08:25 +0000

In reply to Sian. A medium banana is about 8 inches in length and once peeled the total weight of the 3 bananas would be roughly about 375g / 13 oz. A few grams either side is ok though. It doesn’t have to be exact. The batter is thick but with the wet bananas, cashew butter and the maple syrup there should be more than enough moisture to mix it. You can see how it should look in my video. Did you weigh the flour? Cup measurements aren't accurate enough when it comes to measuring flour, especially if you scoop it in. You can end up with up to 25% more than you should have. Hope that helps!