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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C Perry says
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.
Deb says
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!! : )
Jess @ IDTLC Support says
Hooray! Nice of you to share and we're thrilled they were enjoyed!
Ali says
Can I sub the flour with Almond Flour?
Jess @ IDTLC Support says
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.
Ali says
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
Glad the recipe turned out in the end for you! 🙂
Ali says
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.
Lindsay says
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!
Jess @ IDTLC Support says
Wonderful! We're so glad you enjoyed them!
Shannon says
Can i sub whole wheat pastry flour for the flour and coconut sugar for the white sugar? Thanks!!
Jess @ IDTLC Support says
Coconut sugar should work well as substitute and you can sub up to 50% of the flour with whole wheat with good results. Enjoy!
Cheryl says
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.
Jess @ IDTLC Support says
You can use apple cider vinegar in place of lemon juice.
Jen Wexler says
I love this recipe. I have subbed the nuts for sunflower seeds (the kids schools are nut free) and everyone loves them
Jess @ IDTLC Support says
Fantastic! Other readers have said they've subbed a few chocolate chips in place of nuts as well for a tasty treat! 🙂
Alexandra says
Excited to try these! Can I sub applesauce for oil?
Jess @ IDTLC Support says
Yes, other readers have had success with this swap!
Alexandra says
Great thanks so much!
Sherry says
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.
Jess @ IDTLC Support says
Sounds super yummy!
Sherry says
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.
Joan says
Can I use this recipe to make a bread instead of muffins?
Christiane says
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!
Sam Turnbull says
OMG I love that movie!! Haha. So happy you're enjoying so many recipes!!
Emily says
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!
Sam Turnbull says
Wonderful! So happy you love it Emily 🙂
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 😀 )