Vegan Banana Nut Muffins
Soft, moist, and bursting with wholesome flavor, these Vegan Banana Nut Muffins are the ultimate dairy-free and egg-free treat! Made with mashed ripe bananas, a touch of cinnamon, and plenty of chopped walnuts for a delightful crunch, these muffins are a healthier and guilt-free indulgence. Perfect for breakfast, a quick snack, or dessert, they come together in just 15 minutes and bake to golden perfection in under 25 minutes. With the option to top them with extra walnuts for added texture, these plant-based muffins are a must-try for vegan baking enthusiasts and anyone looking to embrace easier, deliciously sustainable recipes. Serve them warm or enjoy them on the go—either way, these muffins are sure to impress!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 3 medium Ripe bananas (mashed)
- 0.66 cups Brown sugar
- 0.3 cups Neutral vegetable oil (e.g., canola or sunflower oil)
- 0.25 cups Unsweetened plant-based milk (e.g., almond or oat milk)
- 1 teaspoon Vanilla extract
- 0.75 cups Chopped walnuts
- 0.25 cups Extra chopped walnuts (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease it with oil.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate bowl, mash the ripe bananas with a fork until mostly smooth. Add the brown sugar, vegetable oil, plant-based milk, and vanilla extract, then mix until evenly combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold the mixture together with a spatula until just combined. Be careful not to overmix; the batter should look slightly lumpy.
Fold in the 3/4 cup of chopped walnuts into the batter until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. Sprinkle the tops of each muffin with the optional extra chopped walnuts if desired.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your vegan banana nut muffins fresh or store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 360.2 g | 131% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 141.7 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 366 mg | 28% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2144 mg | 46% | |
*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.
