Banana Soy Muffins

by | Oct 22, 2012 | 14 comments

Banana Soy Muffins

 

Soy milk is wonderful to cook with. I have been experimenting healthy muffin options for breakfast and baking with soy milk is quite interesting and produces some really tasty results similar to baking with buttermilk. This banana muffin is yet another milestone in my quest for healthier breakfast options using wholefoods and dairy substitutes. Sweetened mainly by the banana and free of butter, this light but nutrient packed muffin is made moist by soy milk and rice bran oil. You can throw in some sultanas and nuts for texture and added sweetness. They freeze well too! And I do love having them with hand churned butter.

Banana Soy Muffins - Healthy Breakfast Bakes

 

Banana Soy Muffins - Cafe Style

 

Banana Soy Muffins - Cook Republic

 

 

 

 

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BANANA SOY MUFFINS

A healthy, low sugar banana muffin moistened with the goodness of soy milk for a power breakfast.

Makes – 6 jumbo or 12 medium

 

Ingredients

2 1/4 cups wholemeal flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup soy milk
1/2 cup rice bran oil
1/3 cup raw sugar
2 over ripe bananas, mashed
2 eggs lightly beaten banana slices and raw sugar for topping

 

Method

Preheat oven to 180C (350F). Combine flour, baking powder, salt, sugar, cinnamon, mixed spice and vanilla extract in a large bowl. Make a well in the center.

Add egg, oil, soy milk and bananas. With gently motions, going in a clockwise direction mix the batter with a wooden spoon. Do this for a minute or 12 to 15 rotations until the batter is just combined but still lumpy.

Scoop batter into large paper lined muffin tins till about 2/3rds full in each tin. Top with slices of banana and a sprinkling of raw sugar. Bake for 30 minutes until golden and risen.

Eat warm or freeze in single serve freezer bags for later.

 

My Notes

These are from my "not-very-sweet" muffin collection. If you want them sweeter, add one extra ripe banana and 1/4 cup wholemeal flour to the mix. Alternatively, replace the sugar and flour quantities in the recipe with 1/2 cup of sugar 2 1/2 cups of flour respectively.

Macadamia oil or mild olive oil can be substituted for rice bran oil. Alternatively, replace oil with 125g butter for a richer muffin.

 

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

14 Comments
  1. marla

    Such fun muffins. I love soy milk too. Cute styling 🙂

    Reply
  2. Averie @ Averie Cooks

    They’re gorgeous and I love the banana pieces that are mounted on top of them. I love doing that for that extra big wedge of banana-goodness but have only tried it on banana bread. Need to try it with muffins. Great idea. Pinned!

    Reply
  3. Laura (Tutti Dolci)

    Beautiful muffins! I’ve never baked with soy milk but what a good idea!

    Reply
  4. Helen (Grab Your Fork)

    These sound delicious – I haven’t tried baking with soy milk before but I can see how it would be a perfect substitute. And I love the little banana slices on top too!

    Reply
  5. Rosa

    Lovely muffins! A great recipe.

    Cheers,

    Rosa

    Reply
  6. Anna

    They are absolutely wonderful. Attack! :))

    Reply
  7. Vijitha

    That screams healthy to me.

    Reply
  8. Amanda

    Do you think this recipe would work as well with rice milk? My partner’s lactose-intolerant but hates soy milk…he can barely stand rice milk, but it’s probably a preferable alternative!

    Reply
    • Sneh

      I have not had rice milk before so can’t comment on that one. My husband hates soy milk and he was raving on about how delicious the muffins were at breakfast and I told him I had baked them with soy milk .. he didn’t believe me!! You can’t taste the soy milk, the bananas kind of take over the taste. Almond milk would work very well, I have tried it with almond milk and it tastes great!

      Reply
  9. Eha

    Love soy and almond milks and drink/use them all the time! Have not cooked/baked with them and AM curious about the muffins, so the next ‘free’ moment . . . !

    Reply
  10. akazuki bento

    Your pictures are wonderful! This recipe looks like so delicious…Thanks for sharing

    Reply
  11. Amanda

    Hi, just started following you and making my way through some of your lovely food. Just made the Rhubarb Jam Butter Cake and Cookie crumb caramel microwave fudge both turned out great. Love the photograph of the food as well, I was just wondering do you have a book?

    Reply
    • Sneh

      Thanks Amanda. Glad they turned out great! No book 🙂

      Reply
  12. nina

    thanks for the great recipe, just tried it with a quarter of the flour substituted for soy flour for a bit more protein in the morning and I used coconut oil (it’s all I had on hand)…really really tasty

    Reply

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