Banana Walnut Red Grapefruit Muffins

Co-op meetings always make me feel like a superhero. I just leave feeling better and more optimistic about life, this town, the capabilities of people to create the things they wish to be a part of. It’s all incredibly inspiring.

And it also makes me motivated to do things. Maybe it’s the work-hard, Rosie-the-Riveter-muscle-flex, You-Can-Do-It ethos flowing through my veins. I like it.  I came home after a marathon grocery shopping (okay, and pink hair dye purchasing) spree only to clean the house, do a few loads of laundry, make several dishes for lunches this week, and get some writing done. In about an hour or two. A small feat to people who accomplish this on a daily basis (I’m looking at you, parents everywhere!) but productive and good nonetheless.

In the midst of all that, I made these muffins, which are so easy and adaptable to whatever ingredients you feel like tossing into the batter. This is a variation on a recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau. Originally Chocolate Banana muffins, I use a little less sugar than called for and have found that anything that goes well with the subtle taste of banana works well here. Go crazy.

Vegan banana walnut grapefruit muffins



  • 2 cups whole wheat pastry flour
  • 1 and 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1/3 cup canola oil
  • 4 ripe bananas, mashed
  • 1/4 cup water
  • 1 tsp vanilla extract
  • *a handful of chopped walnuts
  • *one red grapefruit, pith cut off, diced into small chunks

*This is the part that let’s you add anything you want.


Preheat oven to 350 degrees. Mix all dry ingredients in a large mixing bowl. In a separate bowl, mix wet ingredients and mashed bananas until it is thick, almost like a paste. Add the dry to the wet ingredients, mix together. Add the walnuts and grapefruit pieces, mix through.

Spray a muffin tin with cooking spray, or use liners. This should make exactly enough for twelve muffins (as long as they are  regular, not mega-sized). Fill the sections of the tin to the top, and put in the oven for 20-30 minutes. I tend to think these are best in the 20-25 minute mark, when they are extra soft inside.

Remember, there are no eggs so worry not about them being slightly “underdone”. You can, and should, lick the spatula and bowl clean. And if you have a loaf pan, and prefer your muffins in bread-form, that would work as well.

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