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    Home » Recipes » Recipes

    May 14, 2017 131 Comments

    Vegan Banana Nut Muffins

    23.7K shares
    Jump to Recipe

    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!

    Vegan Banana Nut Muffins! Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist. Dairy-free, egg-free. #itdoesnttastelikechicken

    I love these 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.

    Vegan Banana Nut Muffins! Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist. Dairy-free, egg-free. #itdoesnttastelikechicken

    The key to taking these Vegan Banana Nut Muffins from good to AMAZING is these 2 sneaky tricks:

    1. 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.
    2. Double the nuts! Chopped nuts are swirled through the batter, and once the muffins are scooped into a pan, I additionally sprinkle extra nuts on top. Not only is this pretty, but it ensures every bite gets a gorgeous nut crunch.

    Vegan Banana Nut Muffins! Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist. Dairy-free, egg-free. #itdoesnttastelikechicken

    To Make Vegan Banana Nut Muffins:

    Mix together all of the dry ingredients together in a large bowl.

    Vegan Banana Nut Muffins! Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist. Dairy-free, egg-free. #itdoesnttastelikechicken

    Mash up two bananas, and cut the third one up into chunks.

    Vegan Banana Nut Muffins! Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist. Dairy-free, egg-free. #itdoesnttastelikechicken

    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.

    Vegan Banana Nut Muffins! Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist. Dairy-free, egg-free. #itdoesnttastelikechicken

    Add in the chopped banana and nuts and give it 3 to 4 more stirs.

    *You don't want to overmix the batter because then it might not rise properly.

    Vegan Banana Nut Muffins! Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist. Dairy-free, egg-free. #itdoesnttastelikechicken

    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.

    Vegan Banana Nut Muffins! Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist. Dairy-free, egg-free. #itdoesnttastelikechicken

    Common Questions:

    How should I store Banana Nut Muffins?

    You should not refrigerate muffins as this may affect their flavor and texture. Instead, wait for them 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.

    Can I freeze Banana Nut Muffins?

    Yes. 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.

    Can I substitute the walnuts in a Banana Nut Muffin?

    Of course! A good substitutes include pecans, sunflower seeds, pumpkin seeds, or just omit them.

     

    Print Recipe
    4.99 from 100 votes

    Vegan Banana Nut Muffins

    Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist. 
    Prep Time10 mins
    Cook Time26 mins
    Total Time36 mins
    Course : BreakfastSnack
    Cuisine : American
    Servings: 12 muffins
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    Dry ingredients:

    • 1 ½ cups all-purpose flour
    • ¾ cup white sugar
    • 2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon salt

    Wet ingredients:

    • 2 medium ripe bananas , mashed
    • ¾ cup non-dairy 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
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    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
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.


    If you liked this recipe you might also enjoy:

    « Vegan Creamy Pesto Pizza
    Vegan Beet Burgers »

    Reader Interactions

    Comments

    1. Cheryl says

      March 13, 2023 at 2:21 pm

      Can I make them without the lemon juice? Is the tablespoon of lemon juice for flavoring or does it have another purpose? Is there something else that I can use instead of lemon juice? I don't have any lemons and would like to make this recipe without going to the grocery store for a lemon.

      Reply
      • Jess @ IDTLC Support says

        March 15, 2023 at 5:06 pm

        You can use apple cider vinegar in place of lemon juice.

        Reply
    2. Jen Wexler says

      February 27, 2023 at 3:56 pm

      5 stars
      I love this recipe. I have subbed the nuts for sunflower seeds (the kids schools are nut free) and everyone loves them

      Reply
      • Jess @ IDTLC Support says

        February 28, 2023 at 2:42 pm

        Fantastic! Other readers have said they've subbed a few chocolate chips in place of nuts as well for a tasty treat! 🙂

        Reply
    3. Alexandra says

      February 22, 2023 at 7:37 am

      Excited to try these! Can I sub applesauce for oil?

      Reply
      • Jess @ IDTLC Support says

        February 23, 2023 at 5:00 pm

        Yes, other readers have had success with this swap!

        Reply
        • Alexandra says

          February 24, 2023 at 9:06 am

          Great thanks so much!

    4. Sherry says

      February 18, 2023 at 1:07 pm

      5 stars
      Yum! The first batch was gone as soon as they cooled so I instantly made a 2nd batch! I added a cinnamon crumb, topping to the second batch, which was also delicious.

      Reply
      • Jess @ IDTLC Support says

        February 21, 2023 at 2:13 pm

        Sounds super yummy!

        Reply
    5. Sherry says

      February 18, 2023 at 1:06 pm

      5 stars
      Yum! The first batch was gone as soon as they cooked so I instantly made a 2nd batch! I added a cinnamon crumb, topping to the second batch, which was also delicious.

      Reply
    6. Joan says

      December 30, 2022 at 12:16 pm

      Can I use this recipe to make a bread instead of muffins?

      Reply
    7. Christiane says

      September 22, 2022 at 4:19 pm

      5 stars
      Wow! Those are fantastic! It is so hard not to eat them all at once!!
      I am making (and loving) so many of your recipes since I discovered your web site that I sometimes feel like I am Julie in the movie Julie and Julia. Lol. Thank you so much!

      Reply
      • Sam Turnbull says

        October 06, 2022 at 11:53 am

        OMG I love that movie!! Haha. So happy you're enjoying so many recipes!!

        Reply
    8. Emily says

      August 15, 2022 at 3:35 pm

      5 stars
      These are SO easy to make. I currently have about 3 bunches of bananas that I need to use quickly so I will be making a couple batches of these to send home with family members and to my daughters daycare! So Excited I found this recipe!

      Reply
      • Sam Turnbull says

        August 17, 2022 at 3:04 pm

        Wonderful! So happy you love it Emily 🙂

        Reply
    9. Mary says

      May 16, 2022 at 11:57 pm

      5 stars
      This recipe rocks! Thank you so much for sharing!! I make these into mini muffins for the kid's lunches.
      This is one of those foolproof recipes that always turns out great (even when I accidentally sprinkled a little too much flax into them 😀 )

      Reply
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