Vegan Banana Nut Muffins Recipe
Moist, fluffy, homemade vegan banana nut muffins packed with ripe bananas and crunchy walnuts. Perfect for breakfast or snacks.
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Servings: 12 muffins
Calories: 190kcal
Cost: $6
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.
Nutrition
Serving: 70g | Calories: 190kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 150mg | Potassium: 220mg | Fiber: 3g | Sugar: 8g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1.2mg