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
(click stars to vote)
Vegan Banana Nut Muffins
Bursting with banana flavour, little pops of nut crunch, tender, lightly sweet, and gorgeously moist.
Servings: muffins
PRINT
PIN
COMMENT
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
Steve says
Best vegan recipe. Hands down. So glad I found this recipe
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you!!!
Shay says
You never fail! I just made these and they smell so beautiful and they look beautiful too! I like bigger muffins so I made 11 and not 12! I also love when the muffin tin is lightly greased because i think the muffin wrappers ruin the cuteness of the muffin! Awesome recipe. You are my favorite recipe creator and you have been for years. Thank you so much for all of the years you’ve spent curating recipes. You’ve made my plant based journey so much more fun.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Shay! I really appreciate that 🙂
Allison says
Delicious and so easy! I sprinkled some crushed walnuts and a pinch of brown sugar for topping. There could be less sugar in the batter itself though , maybe 1/4 cup less
Jess @ It Doesn't Taste Like Chicken says
Yum! Thanks for sharing your experience!
Melissa says
I'm a new vegan and trying out some recipres, and I have to say...HOLY WOW! These really could compete with any traditional BNM recipe, they are incredibly good! I substituted 5 large dates for the sugar and blended those into the banana, I also used a little less oil and threw in a little applesauce, and they came out great! This one is definitely going to become a regular around here, thank you Sam!!!
Jess @ It Doesn't Taste Like Chicken says
Incredible! We're so glad you enjoyed this recipe!
Laure says
Delicious muffins! The only change was that I added tahini instead of the oil.i love the pieces of banana. It made 12 full size muffins, cooked for 22 minutes. Thank you!
Jess @ It Doesn't Taste Like Chicken says
Fantastic!
Dana Morgan says
excellent muffins, as many have said! This recipe is definitely a keeper! Thank you!
Jess @ IDTLC Support says
Terrific! That makes us happy!
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!
Sara says
With adding the extra chopped Bananas, it is suppose to have mushy parts in side the muffin?
lauren says
What plant based milk did you use? I'm having a hard time trying to figure out what is best for baking. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lauren, any plant-based milk will work well in this recipe, but in general, soy milk is my go to for baking as it has the most similar fat and protein content to cows milk, so it yeilds the most similar results. That said I also often use oat milk in baking with great results. Enjoy!
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 😀 )