Vegan Banana Nut Muffin
Indulge in the perfect balance of wholesome flavor and plant-based goodness with these Vegan Banana Nut Muffins. Made with ripe bananas for natural sweetness, almond milk for a dairy-free twist, and a touch of cinnamon for warming spice, these nutritious muffins are loaded with crunchy chopped walnuts for delightful texture in every bite. Ideal for breakfast, a snack, or even dessert, this easy recipe comes together in just 35 minutes and requires only one bowl for the wet ingredients, making cleanup a breeze. Free from eggs and dairy, these muffins stay moist and fluffy thanks to the magic of vegan buttermilk—a simple mix of almond milk and apple cider vinegar. Whether you're vegan or simply looking for a healthier classic baked treat, these banana nut muffins are sure to become a favorite. Keywords: vegan banana nut muffins, dairy-free muffins, plant-based baking, easy vegan recipes, banana walnut muffins.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.75 cup almond milk
- 1 tablespoon apple cider vinegar
- 0.5 cup coconut oil
- 1 teaspoon vanilla extract
- 0.75 cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 0.75 cup chopped walnuts
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with a bit of coconut oil.
In a small bowl, mix the almond milk and apple cider vinegar and set aside for a few minutes to let it curdle and create vegan buttermilk.
In a large mixing bowl, mash the ripe bananas until smooth. Add the vegan buttermilk, melted coconut oil, vanilla extract, and brown sugar. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet ingredients, and mix gently until just combined. Be careful not to over-mix to keep the muffins tender.
Fold in the chopped walnuts until evenly distributed.
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your vegan banana nut muffins warm or at room temperature. Store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2679 mg | 116% | |
| Total Carbohydrate | 476.6 g | 173% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 231.6 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 653 mg | 50% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2585 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
