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 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.
The key to taking these Vegan Banana Nut Muffins from good to AMAZING is these 2 sneaky tricks:
- 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 additionally sprinkle extra nuts on top. Not only is this pretty, but it ensures every bite gets a gorgeous nut crunch.
To Make Vegan Banana Nut Muffins:
Mix together all of the dry ingredients together in a large bowl.
Mash up two bananas, and cut the third one up into chunks.
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 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.
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.
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.
Vegan Banana Nut Muffins
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
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
Bon appetegan!
Sam.
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Mary says
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 😀 )