• 1 cup flour of your choice
  • 1/2 cup oatmeal or wheat germ
  • 1/4 to 1/2 cup Sucanat or vegan sugar
  • 2 teaspoons baking powder
  • 1 Ener-G Egg Replacer [powder goes with dry ingredients, liquid goes with wet ingredients]
  • 3/4 cup vegan soymilk
  • 1/4 cup cooking oil
  • 3 medium-size bananas, mashed
  • 1 handful or so of walnuts, however much you like
  • 1 Tablespoon or so of cinnamon [optional]


Preheat oven to 400 degrees and grease muffin tins.

Stir together the flour, oats, vegan sugar [adjust the amount depending on how sweet you like muffins], baking powder, walnuts, cinnamon, and the egg-powdery-stuff (if you add the dry), in a big mixing bowl. Be sure to mix the Ener-G Egg Replacer powder really well – otherwise you’ll end up with crunchy egg-replacer bits in your muffins. Not cool at all.

In another bowl, peel and slice the bananas. Now mash those suckers with a potato masher or a couple forks. Put in the Ener-G Egg Replacer liquid (if using the liquid instead of the dry), milk and cooking oil, and mix it up. Then dump this stuff into the dry ingredients and stir just until combined, not too long – you know the drill.

Then spoon the stuff into 12 muffin cups about three quarters full. Bake ’em for about 20 minutes, or until they just start to brown and look done. These ROCK.

Serves: 12