Author: These Vegan Banana Nut Muffins are so super MOIST. Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously fluffy. Mm mmmmm!
I love these Vegan Banana Nut Muffins because they keep gorgeously fresh for days (not that they last that long). It makes whipping out the door in a rush easy peasy. (Not that I ever whip out the door in a rush)... Ok, so it also makes rolling out of bed, slumping my way to the kitchen, and snacking while waiting for the coffee machine to heat up easy peasy. These muffins have an irresistibly tender crumb, a nutty crunch, cozy banana flavor, and they mix up in minutes, so even when I don't have them on hand in the kitchen, I know I can whip up another batch, no muss or fuss involved!
What Makes These Vegan Banana Muffins the BEST
- Double the banana! Not only do I mash banana and mix it into the batter, but then I cut up a third banana and chop that into pieces so there are extra pops of banana throughout.
- Double the nuts! Chopped nuts are swirled through the batter, and once the muffins are scooped into a pan, I sprinkle extra nuts on top. Not only is this pretty, but it ensures every bite gets a gorgeous nut crunch.
- ALL the deliciousness! Muffins (and quick breads like this Easy Vegan Banana Bread) are some of my favorite vegan treats to bake because they really match the traditional version in terms of taste and texture, even without the eggs and dairy!
Ingredients for Vegan Banana Muffins
- Dry ingredients: All-purpose flour (or a 1:1 gluten-free flour), white sugar, baking powder, ground cinnamon, and salt.
- Wet ingredients: Ripe bananas (the darker the better!), plant-based milk, light oil, lemon juice, and vanilla extract.
- Add-ins: Chopped walnuts or pecans and chunks of banana
How to Make Vegan Banana Nut Muffins
- Whisk the dry ingredients: Mix together all of the dry ingredients together in a large bowl.
- Prep the bananas: Mash up two bananas, and cut the third one up into chunks.
- Make the batter: Add the two mashed bananas with and all of the wet ingredients to a medium bowl and mix to combine. Add the wet into dry, and mix until it's just starting to come together. Be careful not to over mix, lumps are totally cool.
- Add the mix-ins: Fold in the chopped banana and nuts and give it 3 to 4 more stirs. Don't overmix!
- Bake: Divide the batter into a muffin pan and sprinkle extra nuts on top. Bake for 22 to 26 minutes until the muffins have risen and are golden brown on the edges, and a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 10 minutes before enjoying.
Tips and Variations
- Swap out the nuts: Sunflower seeds and pepitas are good nut-free options for crunch, or just leave them out altogether.
- Portion even amounts of batter: You can use a measuring cup or a cookie dough scoop to do this. Making sure the amount of batter is the same in each muffin cup helps ensure the muffins are all finished baking at the same time.
- Spray the tops of your muffin pans too: Don't just spray the cups! If the muffin tops rise over the edges of the cups, they can stick to the top of the pan and tear when you try to remove them.
How to Store
- Room temperature: Wait for your vegan banana muffins to cool, then store at room temperature in an air-tight container. You may even want to line the container with paper towel as this will absorb any residual moisture from the sides of the container resulting in your muffins lasting longer.
- Freezer: First, allow them to cool. Then, store in an air-tight container. If stored properly, they should last in your freezer for about 2 months.
More Vegan Banana Recipes
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Vegan Banana Nut Muffins
Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist.
Servings: muffins
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Ingredients
Dry ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet ingredients:
- 2 medium ripe bananas, , mashed
- ¾ cup plant-based milk
- ¼ cup light oil, (such as canola or vegetable)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
Add ins:
- 1 medium ripe banana, cut into chunks
- ½ cup chopped walnuts or pecans, , plus extra for sprinkling on top
Instructions
- Preheat your oven to 400F (200C). Lightly grease the cups of a muffin pan or fill with 12 non-stick liners.
- In a large bowl, mix together all of the dry ingredients.
- In a medium bowl, mix together mashed banana with all of the wet ingredients. Add the wet into dry, and mix until it's just starting to come together. Be careful not to over mix, lumps are totally cool. Add in the chopped banana and nuts and give it 3 to 4 more stirs.
- Divide the batter evenly among the muffin pan and finish by sprinkling extra nuts on top (optional). Bake for 22 to 26 minutes until the muffins have risen and are golden brown on the edges, and a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 10 minutes before enjoying.
Notes
- Nutrition info is for 1 muffin.
Nutrition
Calories: 189kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 141mg | Fiber: 1g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Elizabeth Schenkel says
I bake these with whole wheat flour and for that reason add an extra 1/2 tsp baking powder to help them rise. I always add a cup of chopped walnuts and get lots of compliments every time I serve these. Thanks for this great recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love those tips! So happy they are a winner for you Elizabeth! 🙂
Kim C says
Great way to use up those bananas!! I doubled this recipe and added a couple of scoops of vanilla protein powder. So with that , I just added a bit more oat milk. They baked up so beautifully ! This will become my go to recipe. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh love the protein powder hack. So happy you enjoyed them Kim!!
Mar says
I’ve made these so many times and they always turn out amazing! They’re so quick & easy to make and full of delicious banana flavor! I like sprinkling a bit of cinnamon sugar on the top before baking, or sometimes adding a handful of chocolate chips in for some extra sweetness.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh love the cinnamon sugar idea, yum! So thrilled this is a go to recipe for you Mar! Thanks for sharing your review 🙂
Cassidy says
I made these with my kids this weekend and everyone loved them! So easy and delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! What a fun activity! So happy you enjoyed them Cassidy!!
Theresa says
My grandson and I made these muffins today. They are amazing and so easy to make. They are the best banana muffins that I've had. Thanks for this delicious recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's wonderful! I am so thrilled you love them so much Theresa!
nunzie says
Your recipes look wonderful but you're claiming to be vegan and you are posting white sugar which has been made with animal bone char can you clarify that please it's very misleading white sugar is not vegan.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi nunzie, yes I am vegan, I have been vegan for 12 years. Sugar, typically sourced from sugar cane or sugar beets, is derived from plants and is therefore considered vegan. However, some companies use animal bone char in the sugar refinement process. Using bone char to refine sugar isn’t very common anywhere other than the US as far as I know, but I do check the sugar I buy to make sure. The standard brand I use here in Canada is Redpath and they say on their site that the sugar is indeed vegan-friendly. So you just want to check the brand you’re purchasing. A helpful tip is organic sugar is always vegan-friendly, including in the US. I hope that helps!
Sarah says
This has become my go-to banana muffin recipe—a breeze to throw together and always turns out amazing! Love to sprinkle a little sugar on top before baking too!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that Sarah! Thank you for the review 🙂
Skye says
I just adore your recipes!! I mean I have yet to come across one that wasn't a success. Though I think my favorite is this one. I'm a bit of a banana fiend and will definitely be enjoying many a muffin with my morning coffee as well. Keep doing what you're doing!!
Roberto Lima Santos Junior says
My children loved it!!! ok, it wasn't just then lol...
it is really tasty, light and didn't last long! thanks, I'm loving your recipes and they're so easy i'm cooking with my kids, they are loving every recipe
Jess @ It Doesn't Taste Like Chicken says
Terrific! We're happy you and your kids enjoy the recipes!
Megan says
Thank you for all the yummy animal free recipes, I’ve been a follower for a long time. My 4 year old had fun making these today on a cold windy day when he was stuck inside. ^-^
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you for being a follower for so long!! That sounds like the perfect rainy day activity!! 🙂
Samia says
While I like you and most of your recipes, I am wondering about this:
". Ok, so it also makes rolling out of bed, slumping my way to the kitchen, and snacking while waiting for the coffee machine to heat up easy peasy."
It is not a good sign that you (and millions of others) can't get going without that blast of coffee first thing in the morning. Sorry to disagree with you, but veganism is not just about tasty food (as you have endlessly stressed) and animal protection; it is pointless without good health. You can't do anything for animals if you can only do so under the effects of stimulants such as sugar and coffee. Is that where your energy comes from?
I'm twice your age, but somehow can "roll out of bed" and start my fairly busy day without coffee.
Re the banana muffins, coconut sugar might be made more healthful with coconut sugar.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing your thoughts! I appreciate your perspective on morning routines. I enjoy coffee, but I understand everyone has their own way of starting the day. I hope you enjoy the banana muffins if you try them!
Skye says
While it may not be the beverage of choice for all, some consume it as a cultural thing, similar to tea in certain places.
Understandably most do drink it for its ergogenic quality due to the caffeine; there have been studies revealing the multiple benefits it provides, when consumed in the long term. For not only supporting good brain, heart, and liver health, but with some researchers noting a lower risk of developing type 2 diabetes. Of course, I'm not referring to the drinks of 'coffee-tok', which seem more liable to cause health problems, then prevent.
Apologies for the spiel.
In all honesty, I think Sam only meant to interject a bit of humor into her recipe like she does.