I know some people hate the dreaded damp “m” word… and if that’s you just skip to the next paragraph because I gotta say it, and I gotta say it loud and proud. These Vegan Banana Nut Muffins are so super MOIST. And I mean that in all the best ways possible. Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist. Mm mmmmm!
*”M” word haters may now proceed without fear.
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 deaky 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.
Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist.
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 medium ripe bananas , mashed
- 3/4 cup non-dairy milk
- 1/4 cup light oil (such as canola or vegetable)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 medium ripe banana cut into chunks
- 1/2 cup chopped walnuts or pecans , plus extra for sprinkling on top
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.
Bon appetegan!
Sam.
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My parents are visiting and they brought banana nut bread from Bob Evans. It sounds delicious but obviously, I’m not eating it. We had bananas that were perfect for banana bread, so I went to the grocery store for lemon juice and walnuts and they’re in the oven now! I knew I could count on you for an awesome recipe. Looking forward to making everyone jealous in the morning. 🙂
Hahahahaha! Love it! I hope everyone is incredibly jealous 😉
They were! I told everyone they could have one. My husband, who thinks banana bread is one of the greatest things (and thinks he doesn’t like nuts in it) said it is *better* than Bob Evans banana bread! And one of my kids asked if there’s a way to ripen bananas faster so I can make it more often. They’re delicious! What a difference the chopped banana makes. The texture is perfect, love the extra nuts on top. Definitely the “M” word.
Hahaha! That’s amazing! So happy they are well loved 🙂
Hi Sam i just made these muffins and absolutely loved them. Thank you so much.
Yay! So happy to hear that, Leanne. You’re most welcome 🙂
Hey Sam… going to make these this week (sans nuts… not my thing). Do you think 2 frozen bananas would work? I’d still use a fresh one for the chunky banana bits, but I have a few frozen ones I’d like to use. Thoughts? Thanks!!!
Yes, the should work, just thaw them first. Enjoy!
My daughter and I made these today and they are AMAZING! (Sam, I really need new adjectives to describe your recipes.) So, I used 2 frozen bananas (thawed, including all the watery banana juice), and cut up a fresh banana for the third. Also, yes, I skipped the nuts, but included chocolate chips instead – I think I ramped up this recipe just a tiny notch (I’m biased, since I don’t really like walnuts in my baked goods), but what do I know, I don’t have a cookbook coming out. hehehe Anyway, this recipe is easy, and super tasty, and KID APPROVED! Yay!
Bahaha, you’re repetitive adjectives make me feel fantastic every time! So happy you and your fam loved them so much, and chocolate chips are always a good idea!
Wow these look incredible! I’m a fan of the ‘m’ word when it comes to recipes, hehe, so these muffins are definitely my kinda muffins!
🙂
Haha! Love it. I hope you enjoy the muffins, Gemma!
I’m an oddity, I do realize, but I dislike nuts in my soft baked goods. Great alone or in most other dishes, but I find them annoying and disruptive while trying to enjoy a delicious, moist(I’m cool with that word.. Ha), muffin, or cookie. That said, I’ve been wanting a better recipe for banana muffins for soooo long! I cannot wait to try these. Have you any suggestions for substituting the nuts with something softer, yet healthy? I usually do berries or something like that, but can sometimes make my baked treat a bit gooey. I’d love any thoughts you have for that. Thank you for all of your amazing recipes! You’ve made it so much easier for me to cook vegan food for myself.
Hi Kimberly! I would just omit the nuts completely. There are already pieces of banana throughout so I don’t think you will be lacking in anything and they will be soft all the way through. I think adding more fruit might make them mushy or gooey. Thank you so much for the lovely comment, it totally makes my day to hear that I am making vegan easier 🙂
The recipe sounds and looks wonderful, however, as a diabetic I just can’t eat 17.1g of sugar per serving.
Any chance you can lighten the recipe – please?
Thanks so much! Low sugar baking isn’t really my speciality, but this article might be of use. Hope that helps!
I may or may not have shamelessly licked the bowl after these went into the oven….
Bahaha! I did the same thing. 🙂
Thank you for wonderful recipe. Your colorful site and happy face helps give me
inspiration in the kitchen. Has anyone tried these muffins and had success in using
a gluten flour? Thank you
Aww shucks, thanks so much! 🙂