There's nothing quite like the smell of fresh muffins baking in your kitchen, especially when they're as wholesome and delicious as this vegan banana nut muffins recipe. As someone who's been perfecting plant-based baking for years, I can tell you that these muffins are absolute game-changers. They're incredibly moist, perfectly sweet, and packed with crunchy walnuts that add the perfect texture contrast.
What makes this vegan banana nut muffins recipe so special is how it proves that plant-based baking doesn't mean sacrificing flavor or texture. Using simple ingredients like ripe mashed bananas and chopped walnuts, you'll create muffins that are so good, nobody will guess they're dairy-free and eggless. This vegan banana nut muffins recipe has become my go-to whenever I want something quick, healthy, and satisfying for breakfast or as an afternoon snack.
Why This Recipe Will Transform Your Morning Routine
This vegan banana nut muffins recipe stands out because it combines convenience with nutrition in the most delicious way possible. Unlike many traditional muffin recipes that rely heavily on butter and eggs, this plant-based version uses the natural sweetness and moisture from ripe bananas to create incredibly soft and fluffy muffins. The addition of crunchy walnuts not only provides healthy fats and protein but also gives each bite a satisfying texture that makes these muffins feel more like a treat than health food.
What I love most about this vegan banana nut muffins recipe is how forgiving it is for beginners. The one-bowl method means less cleanup, and the simple ingredient list makes it perfect for those busy mornings when you want something homemade but don't have hours to spend in the kitchen. This vegan banana nut muffins recipe has saved my mornings countless times, providing a nutritious breakfast that actually tastes indulgent while keeping me energized throughout the day.
Jump to:
Ingredients
Dry Ingredients:
- Whole wheat flour (or all-purpose flour)
- Rolled oats
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
Wet Ingredients:
- Large ripe bananas, mashed
- Coconut oil, melted
- Unsweetened almond milk
- Maple syrup
- Vanilla extract
Add-ins:
- Ground flaxseed (acts as egg replacement)
- Chopped walnuts
See recipe card for quantities.
Instructions
Prepare Your Kitchen Setup
- Preheat your oven to 375°F (190°C)
- Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil
- Gather all ingredients and measuring tools on your counter
Mix the Dry Ingredients
- In a large mixing bowl, whisk together whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, and nutmeg
- Make sure all dry ingredients are well combined with no lumps
- Set the bowl aside while you prepare the wet ingredients
Combine Wet Ingredients
- In a separate bowl, mash the ripe bananas until mostly smooth (a few small lumps are fine)
- Add melted coconut oil, almond milk, maple syrup, vanilla extract, and ground flaxseed to the mashed bananas
- Whisk everything together until well combined and let sit for 2 minutes to allow the flaxseed to thicken
- This vegan banana nut muffins recipe works best when the wet ingredients are at room temperature
Bring It All Together
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean
- Pour the wet ingredient mixture into the bowl with dry ingredients
- Gently fold everything together using a wooden spoon or spatula until just combined
- Add ¾ of the chopped walnuts and fold them in gently
- Don't overmix; the batter should look slightly lumpy
- Divide the batter evenly among the 12 muffin cups
- Sprinkle the remaining walnuts on top of each muffin
Expert Cooking Tips
Temperature and Timing Secrets
- Getting the perfect texture in your muffins comes down to temperature control. Make sure your oven is fully preheated before baking, and resist the urge to open the oven door during the first 15 minutes of baking. This helps the muffins rise properly and develop that beautiful dome shape.
Ingredient Quality Matters
- Ripe Bananas: The more spotted your bananas are, the sweeter and more flavorful your muffins will be
- Fresh Nuts: Toast your walnuts lightly in a dry pan for 3-4 minutes before adding them to intensify their flavor
- Room Temperature Ingredients: This ensures better mixing and a more uniform texture
Mixing Technique Tips
- Don't Overmix: Stir just until the flour disappears; lumpy batter is perfectly fine
- Fold Gently: Use a rubber spatula and fold from bottom to top to keep the batter light
- Test for Doneness: A toothpick should come out with just a few moist crumbs, not completely clean
Recipe Variations & Substitutions
Flour Alternatives
- For those following gluten-free diets, you can easily substitute the whole wheat flour with a gluten-free flour blend in a 1:1 ratio. Almond flour works wonderfully too, though you'll need to use only 1 ½ cups as it's denser. If you prefer a lighter texture, try using half all-purpose flour and half whole wheat flour.
Sweetener Options
- While maple syrup adds a lovely depth of flavor, you can substitute it with agave nectar, brown rice syrup, or even mashed dates soaked in warm water. For a lower sugar option, reduce the maple syrup to 2 tablespoons and add an extra banana for natural sweetness.
Nut and Add-in Variations
- Pecans: Swap walnuts for chopped pecans for a milder, buttery flavor
- Seeds: Replace nuts entirely with sunflower seeds or pumpkin seeds for nut-free muffins
- Chocolate Chips: Add ½ cup dairy-free chocolate chips for an indulgent treat
- Dried Fruit: Fold in ⅓ cup raisins, cranberries, or chopped dates
- Spice Blends: Try adding ¼ teaspoon cardamom or ½ teaspoon pumpkin pie spice
Dietary Modifications
- For oil-free versions, replace the coconut oil with an equal amount of unsweetened applesauce or additional mashed banana. This will make the muffins slightly denser but still delicious. For soy-free options, ensure your plant milk is soy-free; oat milk or rice milk work perfectly in this recipe.
Equipment Recommendations
- A standard 12-cup muffin tin is essential for this vegan banana nut muffins recipe, and I recommend investing in a good quality non-stick or silicone version for easy release. Paper liners make cleanup even easier, but if you prefer to go liner-free, a light coating of coconut oil will do the trick.
Essential Tools:
- Large mixing bowls (at least 2)
- Whisk and rubber spatula
- Measuring cups and spoons
- Potato masher or fork for bananas
- Ice cream scoop for even batter distribution
Nice-to-Have Tools:
- Kitchen scale for more precise measurements
- Wire cooling rack
- Muffin tin with individual cups for perfectly shaped muffins
Storage & Meal Prep Tips
Short-Term Storage
- Fresh muffins will stay moist for up to 3 days when stored in an airtight container at room temperature. Place a slice of bread in the container to help maintain moisture levels.
Freezing Instructions
- These muffins freeze beautifully for up to 3 months. Wrap individual muffins in plastic wrap, then place in a freezer-safe bag. To thaw, simply leave at room temperature for 2-3 hours or microwave for 30-60 seconds.
Meal Prep Strategy
- This vegan banana nut muffins recipe is perfect for weekly meal prep. Bake a batch on Sunday and you'll have grab-and-go breakfasts all week long. You can even prepare the dry ingredients in advance and store them in a sealed container for quick assembly.
Grandma's Secret That Changed Everything
Here's the game-changing tip that transformed my vegan banana nut muffins recipe from good to absolutely incredible: let your batter rest for exactly 10 minutes before baking. This brief rest allows the flour to fully hydrate and the leavening agents to start working, resulting in muffins that are noticeably taller and more tender.
The second secret is all about the bananas themselves. I always keep overripe bananas in my freezer specifically for baking. When you thaw frozen bananas, they release even more moisture and concentrated flavor, making your vegan banana nut muffins recipe produce the most incredibly moist and flavorful results you've ever tasted. Trust me, once you try this technique, you'll never go back to using fresh bananas for muffins again.
FAQ
Do you need to refrigerate banana nut muffins?
No, you don't need to refrigerate these muffins if you plan to eat them within 2-3 days. Store them in an airtight container at room temperature. However, if you want to keep them longer, refrigeration can extend their freshness up to a week, and this vegan banana nut muffins recipe actually tastes great cold too.
How to get vegan muffins to rise?
The key to getting perfect rise in your vegan muffins is using fresh baking powder and baking soda, ensuring your wet ingredients aren't too hot when mixed with dry ingredients, and not overmixing the batter. The combination of these leavening agents in this vegan banana nut muffins recipe creates the perfect lift.
What flour is best for vegan muffins?
Whole wheat flour gives the best texture and nutrition for this vegan banana nut muffins recipe, but all-purpose flour works too if you prefer a lighter crumb. For gluten-free versions, use a 1:1 gluten-free baking flour blend that contains xanthan gum for the best results.
What can replace eggs in banana muffins?
Ground flaxseed mixed with water (as used in this vegan banana nut muffins recipe) is perfect, but you can also use chia seeds, commercial egg replacers, or even extra mashed banana. Each option brings slightly different textures, but all work beautifully in plant-based baking.
Wrapping Up Your Perfect Baking Journey
This vegan banana nut muffins recipe proves that healthy baking doesn't mean compromising on taste or texture. Every bite delivers the perfect balance of sweet banana flavor and crunchy walnuts, making these muffins a favorite for both vegans and non-vegans alike. The beauty of this vegan banana nut muffins recipe lies in its simplicity and reliability; you can trust it to deliver consistent, delicious results every single time.
Whether you're meal prepping for busy weekdays or treating yourself to a weekend baking session, this vegan banana nut muffins recipe will quickly become a staple in your kitchen. If you're looking to expand your plant-based recipe collection, don't miss our Pistachio Crusted Cod Recipe for a protein-packed dinner option, or try our rich and satisfying Walnut Bolognese Recipe for your next pasta night. Happy baking!
💛 With love from my kitchen to yours
By Lisa Johnson
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Vegan Banana Nut Muffins Recipe
Vegan Banana Nut Muffins Recipe
Equipment
- 1 Large mixing bowls 2
- 1 Whisk
- 1 Rubber spatula
- 1 Potato masher or fork
- 1 Measuring cups & spoons
- 1 12-cup muffin tin
- 12 Paper liners optional
- 1 Ice cream scoop
- 1 Wire cooling rack optional
Ingredients
- 2 cups Whole wheat flour or all-purpose flour
- ½ cup Rolled oats
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 3 large Ripe bananas mashed
- ⅓ cup Coconut oil melted
- ½ cup Almond milk unsweetened
- ¼ cup Maple syrup or agave nectar
- 1 teaspoon Vanilla extract
- 2 tablespoon Ground flaxseed egg replacement
- ¾ cup Walnuts chopped, divided
Instructions
- Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg.
- In another bowl, mash bananas with a fork or masher.
- Add melted coconut oil, almond milk, maple syrup, vanilla, and flaxseed to bananas. Mix well and rest 2 minutes.
- Pour wet into dry, gently fold until just combined. Batter should be slightly lumpy.
- Fold in ¾ of walnuts. Don’t overmix.
- Divide batter evenly among muffin cups. Top with remaining walnuts.
- Bake 18–22 minutes, until a toothpick comes out with a few moist crumbs.
- Cool muffins on a wire rack before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a Reply