Vegan Banana Walnut Muffins
Indulge in the wholesome delight of these Vegan Banana Walnut Muffins, a perfect combination of moist, tender texture and nutty crunch. Packed with the natural sweetness of ripe bananas and the warmth of ground cinnamon, these dairy-free muffins are elevated with chopped walnuts for a satisfying bite in every piece. With melted coconut oil adding richness and vegan buttermilk lending a fluffy finish, this recipe is crafted for plant-based baking enthusiasts and anyone seeking a healthier treat. Ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast, snack time, or a guilt-free dessert. Serve them warm or at room temperature for a comforting, crowd-pleasing experience!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 3 large ripe bananas
- 0.75 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.25 cups coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cups brown sugar
- 0.5 cups chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a small bowl, mix the almond milk and apple cider vinegar, and let it sit for about 5 minutes to create vegan buttermilk.
In a large bowl, mash the ripe bananas with a fork until smooth.
Add the almond milk mixture, melted coconut oil, and vanilla extract to the mashed bananas, and mix until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and brown sugar.
Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Stir until just combined.
Fold in the chopped walnuts, evenly distributing them throughout the batter.
Divide the batter evenly among the muffin tin cups, filling each about 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your vegan banana walnut muffins!
Nutrition Facts
Calories |
204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 14.3 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 187 mg | 4% | |
*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.
