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
Amy says
These are AMAZING! I brought them to dungeons and dragons night (yes I’m a super nerd!) and they were a hit. You’re recipes always work. I love it!
Sam Turnbull says
Haha, nerds are the best!! So thrilled you are enjoying my recipes so much, Amy 🙂
Yulca says
Saw you post these on Instagram and made them right away - so good!
Sam Turnbull says
Yay!! Thrilled you loved them, Yulca 🙂
Bree says
Made them exactly per the recipe and these are SO good. Will definitely be a regular recipe in our house!
Sam Turnbull says
Wonderful! So happy you enjoyed them Bree 🙂
Kerreena says
My kids and family loved it. Thank you
Sam Turnbull says
You're most welcome 🙂
Susan says
Tastes delicious, easy to make. Definitely needed to cut the cook time down, we used a dark pan and I wish I had read through the comments sooner. We left them in for 19 minutes and they came out perfect on top, but almost burnt on the bottom. Will adjust time and see how they come out next time!
Sam Turnbull says
Glad you enjoyed, Susan, and sorry your pan took less time.
Daniela says
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
Sam Turnbull says
Yes absolutely, The same amount would work great. Enjoy!
Chadel says
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.
Sam Turnbull says
So happy you loved them, Chadel 🙂
Laurel says
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!)
Sam Turnbull says
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. 🙂
Leah K says
So much yum! These are the best banana muffins I have made! Thank you, Sam!
Sam Turnbull says
You're most welcome Leah!! 🙂
Sofia says
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!
Sam Turnbull says
Wonderful! So happy you enjoyed it Sofia 🙂
Jessica says
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?
Sam Turnbull says
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!
Hazel says
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!!!
Sam Turnbull says
Thank you so much, Hazel!! So very happy you love the muffins so much 🙂
Ivy Novosel says
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?
Sam Turnbull says
Oats might such up more moisture so you may need to adjust for that. Enjoy!
Tim says
Hi Sam,
Can you substitute apple sauce for the oil? I’ve heard you can do this, do you recommend this? Thanks Sam.
Sam Turnbull says
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.
Bhavana says
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 🙂
Sam Turnbull says
Wonderful! Thrilled you enjoyed them so much, Bhavana 🙂
Monica says
Hey there,
These look amazing! I’d like to make with gluten free flour (Bob’s Red Mill 1-to-1 GF blend which includes xanthan gum).
Are there any other modifications you recommend to account for this modification? Thanks
Sheila says
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!
Sam Turnbull says
Wonderful! So happy you enjoyed it, Sheila 🙂
Gwen says
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!
Sam Turnbull says
Awesome! Thrilled you loved them so much, Gwen 🙂
Crystal says
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?
Sam Turnbull says
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!
Nikol says
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 🙂
Sam Turnbull says
Wonderful! Thrilled you loved them so much, Nikol 🙂
Lynne Kim says
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!
Sam Turnbull says
Wonderful!! Thrilled you loved them so much, Lynne. I hope you enjoy many more recipes 🙂