• 1 cup vegan sugar
  • 3 bananas
  • 1/2 cup Earth Balance vegan margarine
  • egg replacer for 3 eggs (I used Energy egg replacer)
  • 2 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon water or juice
  • vegan sugar for sprinkling


For some reason I always seem to buy more bananas than I can eat before they go really soft. This recipe is a great way to use bananas that have kind of lost their raw eating appeal.

Put bananas in a bowl and mash, mash, mash. This works best, obviously, if they are really ripe. Add vegan sugar, Earth Balance, egg replacer and water/juice. Mix well. Add dry ingredients and mix just to combine.

Pour into greased muffin cups, sprinkle with vegan sugar and bake at 350 for 10-15 minutes.

Also, you can freeze this batter.


Serves: 18-24