Author: 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 Vegan Banana Nut 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. These muffins have an irresistibly tender crumb, a nutty crunch, cozy banana flavor, and they mix up in minutes, so even when I don't have them on hand in the kitchen, I know I can whip up another batch, no muss or fuss involved!
What Makes These Vegan Banana Muffins the BEST
- 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 sprinkle extra nuts on top. Not only is this pretty, but it ensures every bite gets a gorgeous nut crunch.
- ALL the deliciousness! Muffins (and quick breads like this Easy Vegan Banana Bread) are some of my favorite vegan treats to bake because they really match the traditional version in terms of taste and texture, even without the eggs and dairy!
Ingredients for Vegan Banana Muffins
- Dry ingredients: All-purpose flour (or a 1:1 gluten-free flour), white sugar, baking powder, ground cinnamon, and salt.
- Wet ingredients: Ripe bananas (the darker the better!), plant-based milk, light oil, lemon juice, and vanilla extract.
- Add-ins: Chopped walnuts or pecans and chunks of banana
How to Make Vegan Banana Nut Muffins
- Whisk the dry ingredients: Mix together all of the dry ingredients together in a large bowl.
- Prep the bananas: Mash up two bananas, and cut the third one up into chunks.
- Make the batter: 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 the mix-ins: Fold in the chopped banana and nuts and give it 3 to 4 more stirs. Don't overmix!
- Bake: Divide the batter into a muffin pan and sprinkle extra nuts on top. 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.
Tips and Variations
- Swap out the nuts: Sunflower seeds and pepitas are good nut-free options for crunch, or just leave them out altogether.
- Portion even amounts of batter: You can use a measuring cup or a cookie dough scoop to do this. Making sure the amount of batter is the same in each muffin cup helps ensure the muffins are all finished baking at the same time.
- Spray the tops of your muffin pans too: Don't just spray the cups! If the muffin tops rise over the edges of the cups, they can stick to the top of the pan and tear when you try to remove them.
How to Store
- Room temperature: Wait for your vegan banana muffins 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.
- Freezer: 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.
More Vegan Banana Recipes
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Vegan Banana Nut Muffins
Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist.
Servings: muffins
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Ingredients
Dry ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet ingredients:
- 2 medium ripe bananas, , mashed
- ¾ cup plant-based 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
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
Ashley says
Love your tips on doubling the bananas and nuts! These muffins look sooo good. ❤️
Sam Turnbull says
Enjoy!
Alexandrea says
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?
Sam Turnbull says
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 🙂
Nina says
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.
Sam Turnbull says
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!
Jeanne says
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?
Jen says
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 🙂
Sam Turnbull says
Yay! So happy you love it so much, Jen. Thanks for your support in ordering my book. I hope you love it! 😀
Christine says
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!
Sam Turnbull says
So happy you enjoyed them so much!
Maria says
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!
Sam Turnbull says
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!
Jennifer says
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 🙂
Sam Turnbull says
You're most welcome, Jennifer! Glad you enjoy 🙂
Sarah says
I need to make this without non-dairy milk- nut sensitivities. Can it be substituted for plain water? or apple sauce?
Sam Turnbull says
I would use soy milk (my fave), rice milk, oat milk, or another non-dairy milk that would suit your sensitivities. 🙂
kate says
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
Sam Turnbull says
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!
kate says
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 🙂
Britney says
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??
Sam Turnbull says
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!
Sam says
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!
Sam Turnbull says
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!
Kristi says
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. 🙂
Sam Turnbull says
Hahahahaha! Love it! I hope everyone is incredibly jealous 😉
Kristi says
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.
Sam Turnbull says
Hahaha! That's amazing! So happy they are well loved 🙂
Charley Zirbel says
Kristi you actually can ripen bananas in the oven!
Leanne Mackay says
Hi Sam i just made these muffins and absolutely loved them. Thank you so much.
Sam Turnbull says
Yay! So happy to hear that, Leanne. You're most welcome 🙂
Srivani says
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!!!
Sam Turnbull says
Yes, the should work, just thaw them first. Enjoy!
Srivani says
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!
Sam Turnbull says
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!
Gemma says
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!
🙂
Sam Turnbull says
Haha! Love it. I hope you enjoy the muffins, Gemma!
Kimberly Nelson says
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.
Sam Turnbull says
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 🙂
Lynn Davis says
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?
Sam Turnbull says
Thanks so much! Low sugar baking isn't really my speciality, but this article might be of use. Hope that helps!
Emily says
I may or may not have shamelessly licked the bowl after these went into the oven....
Sam Turnbull says
Bahaha! I did the same thing. 🙂
Snazzy says
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
Sam Turnbull says
Aww shucks, thanks so much! 🙂
Shandi says
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
Sam Turnbull says
Wonderful! So happy you enjoyed them!