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.
Nutrition
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Bon appetegan!
Sam.
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Have made these a few times now and absolutely love them, but don’t always have lemons on hand so was wondering would they still work if I was to swap the lemon juice for some apple cider vinegar, and if yes how much should I use. Thank you
Yes absolutely, The same amount would work great. Enjoy!
Just made these and doubled the amount for a school function. Only change I made was I left out the nuts because of allergies. These muffins were wonderful. Next time I will lessen the time by 8 min when using a dark pan. Thank you so much for sharing this recipe.
So happy you loved them, Chadel 🙂
Super! I made these for a snow day. I replaced 1/2 c of the flour with almond flour (so 1 c regular flour, 1/2 c almond) and I used coconut sugar (reduced to 1/2+c). Our milk of choice was hemp milk. We loved them! They were dense and still a bit doughy inside so I’ll try to bake longer. I thought the almond flour would absorb more liquid and make them dense and dry but I guess not. Either way, they are super! Even licking the mixing bowl was perfect (a bonus with vegan cooking –no raw egg!)
So happy you enjoyed them, Laurel. The changes you made would definitely make them a little dense but as long as you enjoy them that’s all that matters. 🙂
So much yum! These are the best banana muffins I have made! Thank you, Sam!
You’re most welcome Leah!! 🙂
Great recipe!
I swapped half the oil with applesauce and reduced the sugar to half the wieght (used a sugar and sucralose blend). The muffins came out incredible,
So happy I found your blog Sam!
Wonderful! So happy you enjoyed it Sofia 🙂
I’d really love to try this recipe!I don’t know if it’s my computer or not, but I’m not seeing the recipe anywhere? Am I missing something?
I’m not sure why you’re having problems, Jessica. The recipe is right below the last picture of the muffins and right above the nutrition label. Hope that helps!
Per usual with your recipes – amazing! These definitely are the best banana nut muffins I’ve ever had! Such a good idea to add in the non mashed banana – never tried that before but it really made them over the top. I think next time I’ll add in some chocolate chips to half the batter for fun. Love these! Thanks for sharing the recipe!!!
Thank you so much, Hazel!! So very happy you love the muffins so much 🙂
This recipe sounds so delicious, before making them I’m thinking of maybe adding some oats. Do you know if I would need to cut down or omit any other ingredients if I decided to add oats?
Oats might such up more moisture so you may need to adjust for that. Enjoy!
Hi Sam,
Can you substitute apple sauce for the oil? I’ve heard you can do this, do you recommend this? Thanks Sam.
Hi Tim, I have not tried it myself with this recipe so I can’t guarantee results, but I do have some oil-free fans who often do substitutes like that.
These made absolutely amazing muffins! I’m not a very big fan of overripe banana taste, and I think Indian bananas are way sweeter, so I used just 1/2 a cup of the banana mash. This gave me perfect muffins that were not too sweet. I’ll probably reduce the sugar next time as well to suit my tastes. But this is going to be a staple brekky recipe for me. Thank you 🙂
Wonderful! Thrilled you enjoyed them so much, Bhavana 🙂
Made these tonight and they turned out fantastic!! I didn’t add the extra banana or nuts, instead I added Enjoy Life mini chocolate chips! Super easy and tasty! Thanks for such a great recipe!
Wonderful! So happy you enjoyed it, Sheila 🙂
Thank you for the recipe! My niece loved these! I followed your tips with the banana and the nuts. I also replaced 30% of the flour with soy flour for a little extra protein! They turned out amazing!
Awesome! Thrilled you loved them so much, Gwen 🙂
So amazing. So delicious. I’ll continue making these all the time! Has anyone tried substituting sugar for honey? How much honey did you use?
So happy you enjoyed them, Crystal 🙂 Honey isn’t vegan so I wouldn’t recommend that, but either way replacing white sugar for a liquid sweetener is a bit tricky and requires adjustment of a few things. Here is an article on how to use agave (which is vegan), and you might find helpful. Enjoy!
Hi Sam. Finally got around to making this recipe and so happy that I did. These easy to make muffins are tasty and oh so moist! Perfect breakfast or snack. They are a hit in my household. Thanks for sharing 🙂
Wonderful! Thrilled you loved them so much, Nikol 🙂
Made these today in less than 30 min! Super easy, no mess, guilt-free, and most importantly, SO DELICIOUS. Within an hour they were all gone! Definitely going to make them again and check out some more yummy recipes! Thank you!
Wonderful!! Thrilled you loved them so much, Lynne. I hope you enjoy many more recipes 🙂
Love your tips on doubling the bananas and nuts! These muffins look sooo good. ❤️
Enjoy!
I’ve made these twice now and I love them! Just wondering if anyone has tried turning them into banana bread instead of muffins? Would I just leave it in the oven longer?
So happy you love them so much, Alexandrea! I have a recipe for Extra Banana-y Banana Bread in my cookbook Fuss-Free Vegan on page 36 🙂
Thanks for the recipe! Looks fabulous.
What is the weight I need grams of 1 1/2 cups of flour and 3/4 cups of sugar. Also do you know peeled or unpeeled weight of 2 bananas. Thanks.
Thanks, Nina! I’m afraid I don’t weigh my ingredients as that isn’t the standard here in Canada. We use volume measurements (cups and spoons). I know some of my followers from the UK have purchased a cup and spoon set online to make cooking Canadian and US recipes a breeze. Hope that helps!
Curious about that last question on using a gluten free flour blend, like King Arthur all purpose gf flour blend? It’s what I have on hand…. anyone try this?
I had given up on making banana muffins.
Thank goodness your blog came to my rescue. I added walnuts and chocolate chips and the muffins didn’t lose any moisture. And no weird ingredients to hunt down.
This is the fourth recipe I have tried from your site. As soon as my holiday bonus comes, I am ordering your book. Your recipes are truly fuss free 🙂
Yay! So happy you love it so much, Jen. Thanks for your support in ordering my book. I hope you love it! 😀
I love these muffins! I make them for my vegan teen and they freeze well! Just take one out of the freezer and pop it in her lunch. These are hearty muffins and are great for breakfast and snacks. Looking forward to trying more of your recipes!
So happy you enjoyed them so much!
I made these last night and they are all gone lol!! These were soooo good! If I wanted to make pumpkin muffins, could I follow this recipe you think? Like substitute the banana for pumpkin? Thanks so much again for another great recipe!
So happy you loved them!!! If you substitute pumpkin for banana one to one it should work ok, however, banana is very sweet and pumpkin is not, so you might need to increase the sugar a bit. Hope that helps!
These are great! I just mash all of them (only cause I’m not a fan of gooey banana bits). All 3 bananas with melted coconut oil and remaining wet ingredients. Cut sugar down to 1/3 cup (organic cane sugar). I don’t add any nuts. I bake at 400F for 34 minutes. I’ve made this several times and I have frozen them. Just let them thaw at room temp and no one knows the difference. Thank you for a perfect go to nanner muffin recipe 🙂
You’re most welcome, Jennifer! Glad you enjoy 🙂
I need to make this without non-dairy milk- nut sensitivities. Can it be substituted for plain water? or apple sauce?
I would use soy milk (my fave), rice milk, oat milk, or another non-dairy milk that would suit your sensitivities. 🙂
hi when i made these they turned out really soggy inside like they looked undercooked kinda or like the mix hadnt come together but i cooked them for a little bit overtime. i used turbinado (sp) instead of white sugar because i didnt have any. do you think that would have caused it? i was p sad cus they looked so good in your pic
Hi kate! Yes, the turbinado is likely the problem as it holds more moisture than white sugar. So sorry they didn’t work out for you!
ah its ok, my fault. i thought only a dark brown sugar would change texture but this would work out heh oh well ill try them again with white sugar. thanks 🙂
So I made these and added… wait for it… a 4th (3 frozen with all the juices and a more ripe one chunked up) banana and I had an abundance of batter as I made 2 batches. I was wondering if you have tried freezing them and pulling them out for breakfasts since they don’t last long fresh??
Hahaha! Banana overload. Love it! I haven’t tried freezing them myself, but I find in general muffins freeze very well. I would just pop them in a sealable freezer bag when they are still a tad warm (so that they have optimal moisture), and freeze solid. Put on a plate on the counter to thaw. Enjoy!
Could chocolate be added to this recipe take it from breakfast to dessert? Our little one is allergic to all nuts, but I thought the addition of some vegan chocolate chunks might be a nice replacement? I was thinking of replacing it in equal parts to the nuts, but I wanted to get your thoughts. Thank you in advance!
I should note that I always come to your blog for vegan recipes. No matter what, I know I can rely on your recipes being relatively easy, no surprise ingredients , and always delicious!
Absolutely! Substitute the nuts for vegan chocolate chips or chunks in equal parts (or less chocolate if you prefer) and you are good to go. So very happy you always enjoy my recipes. Love hearing that 🙂 Enjoy!
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 🙂
Kristi you actually can ripen bananas in the oven!
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! 🙂
These are so AMAZING! I omitted the nuts (kids aren’t keen), used coconut oil as my choice of oil and sprinkled brown sugar on the top along with the chunks of banana before baking. I am in love! Thank you so much. X
Wonderful! So happy you enjoyed them!