• 1/4 cup unsweetened applesauce
  • 1/4 cup soy non-hydrogenated vegan margarine, softened
  • 1 scant cup vegan sugar or other sweetener
  • 2 heaping teaspoon soy flour combined with 2 tablespoon water
  • 2 large bananas, mashed up
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup vegan soymilk combined with 1 tablespoon cider vinegar
  • 1 teaspoon vanilla
  • 1/3 cup coconut, toasted until light brown (optional)


Preheat oven to 375 degrees (F), and lightly grease muffin pan.

In a blender, combine applesauce, margarine and sweetener until fluffy. Then beat in soy flour mixture, followed by bananas. Transfer to a mixing bowl.

Combine flour, baking powder and baking soda in a small bowl.

Stir flour mixture and soy milk mixture alternately into banana mixture, until just moistened. Then stir in vanilla.

Pour batter into muffin cups, filling about 3/4 of the way full. Sprinkle toasted coconut on top. Bake until golden, about 23 to 25 minutes. Allow to cool on a wire rack before removing from muffin pan. Enjoy!!

Serves: 12 muffins