Banana and Soy Milk Muffins

    25 minutes

    These banana muffins are designed to be dairy free so if you use the right margarine you are set. Serve alone or with maple syrup for an extra treat.

    28 people made this

    Serves: 4 

    • 125g margarine or shortening
    • 1 cup (155g) brown sugar
    • 1 egg
    • 1 banana, diced
    • 3 cups (375g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 1/4 cups (310ml) soy milk

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C. Grease 12 muffin cups or line with paper muffin cases.
    2. In a large bowl cream together margarine and sugar. Beat in egg. Add banana and blend until it is completely mixed in then add flour, baking powder and bicarbonate of soda. Mix batter with spoon. Stir in soy milk then spoon into muffin tray. Spoon batter into prepared muffin cups.
    3. Bake in preheated oven for 15 to 20 minutes until a toothpick inserted into centre of muffin comes out clean.

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    Reviews in English (22)


    Hmmm...great base recipe. I used 2 mashed bananas, 1 1/2 cups all-purpose flour, 1 cup whole wheat flour, and 1/4 cup each flax meal and oat bran. Instead of soy milk I used 1 cup light coconut milk and 1/4 cup almond milk. They are not too sweet and very wholesome tasting. Yumm.  -  05 Dec 2005  (Review from Allrecipes USA and Canada)


    These were good, but didn't blow me away. Like another reviewer noted, this is a great base recipe. I will make this again, but with at least the following changes: use applesauce instead of shortening to make them healthy, perhaps half whole wheat flour, more banana, fresh ground nutmeg and cinnamon. Thanks for the recipe!  -  12 Feb 2006  (Review from Allrecipes USA and Canada)


    What a tasty way to add Soy to my diet. Will make again and again  -  02 May 2003  (Review from Allrecipes USA and Canada)