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
Patricia G says
I have made similar muffins with no oil, and less sugar with one more banana, and sometimes add-ins like chopped crystalized ginger and golden raisins . very tasty and healthy, a great go-to muffin.
Patti Anne says
Tweaked your beautiful muffins only by substituting roasted almonds for the walnuts and adding a dash of freshly grated nutmeg. These rose up beautifully and made the whole house smell amazing…the cooling time is quite possibly the longest 10 minutes ever but well worth the wait, they’re delicious! Thanks, Sam, for creating and sharing this fabulous recipe.
Rachael says
Can I use whole wheat flour?
Phala Bowles says
They are in the oven !!!
Zhenya says
Made these this morning, added chopped walnuts and cashews. Turned out SO good! My boyfriend took some of them to work and all of his non-vegan work buddies loved them- they couldn’t even tell they were vegan ;).
10/10 will make again!
Brittany says
Followed the recipe exactly as written, and they turned out beautifully! Very flavourful and MOIST! We will definitely make these again.
Deyanah says
Holy moly! Listen, we are a chocolate chip household. I repeat, a chocolate chip everything household. My husband doesn't even let me put nuts in banana bread. But this...is probably one of the most popular recipes I've ever made!!! Wow! I didn't change a single thing and I don't think you should either. These are incredible to eat and I can't wait for my bananas to brown so I can make them again!
Charlotte Andrew says
Awesome muffins! I'm a baker so I'm quite picky when trying new recipes. I made these because I ran out of eggs. I did use regular milk because it's what we had. I've also made your carrot muffins which is equally good. I've made each kind twice now and each time the muffins disappeared within hours! The whole family enjoyed them! Thanks Sam! From a fellow Torontonian!
Henna says
These muffins were delicious! I've made recipes from this site before and they always turn out amazing, so I had no doubts for this one!
Jordan says
Oops, forgot to leave a 5-star rating with my previous comments
Jordan says
Put these in the oven this morning for a mid-morning treat, then stepped outside with a ladder to fill the wild birds' feeders. I had left the back door open and the scent of these baking was so alluring - I felt like a cartoon character smelling something delicious then floating over to the oven. It was a hard 10 minutes to wait after I took them out of the oven, but well worth it. Such a delicate crumb, deliciously moist with luscious little bursts of chopped banana and a lovely crunch from the walnuts sprinkled on top - fantastic recipe, Sam!
Andrea says
Could I add a plant based protein powder to this recipe to make protein muffins?? c:
KG says
These are delicious! I followed your recipe exactly and wouldn't change a thing. Thank you!
Sheila says
Thanks so much for the yummy banana nut muffin recipe. I made a couple of changes that may be of interest. I only used 1/2 C sugar, 1/8 C canola oil, and substituted apple cider vinegar for the lemon juice. They came out so light and fluffy, moist and not too sweet.
Adi Loevsky says
Such an easy and delicious recipe! I used less nuts, added chocolate chips and swapped all purpose flour for spelt flour and they turned out delicious!!!
Sam Turnbull says
Wonderful 🙂
Doug says
Another fabulous recipe. I read some of the comments and used half brown sugar and also mashed all three bananas. Either way you can't go wrong with any of your recipes. They have all been keepers.
Sam Turnbull says
Wonderful Doug!
Jeannie says
These were amazing muffins! I always seem to have extra bananas that don't get eaten. This was a great recipe. I did two things differently. I mushed all the bananas in and did half cane sugar and half brown sugar. So good!
Sam Turnbull says
So happy you enjoyed them!
Jenn says
I assume i can make cupcake sized muffins if i cut the time? Ive made this before but in mini loaf pan. Just wondering if anyone else has tried that modification
Tammy says
I made these on Christmas morning. I had everything but the lemon and they were still amazing. I eliminated the nuts since my 14 month old grandson would be eating them too. Everyone loved them. They were perfect. I’ve made banana bread and muffins a zillion times but it was the first time putting chunks of banana, instead of mashing all the bananas, and we all agreed it made a wonderful difference.
Sam Turnbull says
So happy you enjoyed!
Ness says
These muffins are a TEN! I added some (all) of an 85% dark chocolate bar which was pretty bitter so then I added a crunchy-crumbly-brown sugary-oat-topping to balance it out, lol. SO good!! Also I didn't have lemon juice so I added a dollop of vegan coconut yogurt instead. I'm pretty sure you couldn't ruin this recipe if you tried! Def my new fav banana nut muffin recipe 🙂 thanks Sam!
Sam Turnbull says
Haha! So happy you enjoyed, Ness 🙂
Margie says
Added frozen blueberries to these (because I have a glut) as well as the nuts. Cooked about 25 min because of frozen berries. Delicious! Made a double batch to stockpile in the freezer. Thank you!
Sam Turnbull says
Wonderful! So happy you enjoyed, Margie 🙂