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    Home » Recipes » Recipes

    May 14, 2017 143 Comments

    Vegan Banana Nut Muffins

    23.9K 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
    5 from 107 votes

    Vegan Banana Nut Muffins

    Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist. 
    Prep Time10 minutes mins
    Cook Time26 minutes mins
    Total Time36 minutes 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
    US Customary - Metric
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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. C Perry says

      July 16, 2023 at 12:56 pm

      5 stars
      Made exactly as written, except for omitting the extra chopped banana. Opted to sprinkle the additional chopped nuts on top. Moist and flavorful. Batter was enough for 18 mini + 5 regular.

      Reply
    2. Deb says

      June 14, 2023 at 1:14 am

      5 stars
      I made these today for my Bunch group and they are awesome! No one could believe they were vegan.
      I also made the lemon bars and they were a big hit too.
      Thanks Sam!! : )

      Reply
      • Jess @ IDTLC Support says

        June 16, 2023 at 2:43 pm

        Hooray! Nice of you to share and we're thrilled they were enjoyed!

        Reply
    3. Ali says

      May 22, 2023 at 11:43 am

      Can I sub the flour with Almond Flour?

      Reply
      • Jess @ IDTLC Support says

        May 24, 2023 at 9:45 pm

        It hasn't been tested, however, almond flour is a high-fat flour which contains a lot of moisture and it doesn't often work well 1:1 in a recipe without additional adjustments to other ingredients. If you attempt it, please let us know how it turns out.

        Reply
        • Ali says

          May 24, 2023 at 11:17 pm

          I did. The combo of almond flour and subbing applesauce for the oil was too much and they actually imploded like little craters. It was awful. I did try again just using all purpose flour with applesauce and love
          Love love the muffins!

        • Jess @ IDTLC Support says

          May 29, 2023 at 1:54 pm

          Glad the recipe turned out in the end for you! 🙂

        • Ali says

          May 24, 2023 at 11:21 pm

          5 stars
          I did. With the almond flour and the subbing of applesauce for the oil it was too much and they actually imploded like little craters. I tried again using all purpose flour and applesauce and they turned out great. Love love love the muffins.

    4. Lindsay says

      April 23, 2023 at 10:49 am

      5 stars
      These are the best muffins I have ever made! The tip of adding chopped banana bits is excellent and adds a bit more banana flavor which I love!

      Reply
      • Jess @ IDTLC Support says

        April 28, 2023 at 12:24 pm

        Wonderful! We're so glad you enjoyed them!

        Reply
    5. Shannon says

      March 28, 2023 at 2:27 pm

      Can i sub whole wheat pastry flour for the flour and coconut sugar for the white sugar? Thanks!!

      Reply
      • Jess @ IDTLC Support says

        March 31, 2023 at 2:08 pm

        Coconut sugar should work well as substitute and you can sub up to 50% of the flour with whole wheat with good results. Enjoy!

        Reply
    6. 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
    7. 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
    8. 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!

    9. 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
    10. 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
    11. Joan says

      December 30, 2022 at 12:16 pm

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

      Reply
    12. 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
    13. 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
    14. 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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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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