These easy vegan banana walnut muffins are the perfect way to start your day. To make these fluffy, moist banana nut muffins you’ll only need a few basic pantry staples, a muffin tin and 3 ripe bananas. Serve them straight from the oven, with a little vegan butter and a tall glass of oat milk.
These vegan banana walnut muffins are…
- foolproof, these muffins are so easy to make, and they come out perfect everytime.
- the perfect way to start the day
- healthyish… they’re made with bananas (duh), coconut oil and coconut sugar!
Ingredients for healthy vegan banana nut muffins
- Bananas: over riped bananas work best in this recipe, but can you still make these muffins with barely riped bananas? YES. Just place the bananas (with the skin on) in the oven at 180°C/356°F and bake for around 15 minutes or until dark. Watch this video to see what they should look like.
- Walnuts: don’t have walnuts? Use pecans, vegan chocolate chips or even plain!
- Flour: all purpose flour will help create the fluffy texture, and it’ll help with the structure.
- Plant milk: use any vegan milk of your choice, I like using oat milk!
- Apple cider vinegar: ok.. before you freak out, you can’t taste it at all! The reason for using apple cider vinegar is so we can create our own vegan buttermilk. You can also use lemon juice.
- Coconut oil: use 100% coconut oil, as its tasteless.
- Sugar: coconut sugar or light brown sugar work well in this recipe!
- Baking soda + baking powder: the combination of both gives these vegan muffins the perfect rise.
- Vanilla extract: use vanilla extract and never ever….vanilla essense’.
- Salt: all baked goods taste 10x better with a little salt, it helps bring out the flavors.
Tips on making the perfect vegan banana nut muffins
- Ripe bananas – this will add a lovely natural sweetness to these muffins
- Plant milk – make sure its room tempreture as using cold plant milk will cause the melted coconut oil to harden.
- Don’t over fill the muffin lines with batter, leave enough space for the muffins to rise.
- Don’t over mix the batter!
FAQ’s
Pop the bananas in the oven at the same temp and bake for 15 minutes or until they look black on the outside.
If using light brown sugar the muffins will look lighter in colour.
In an air-tight container and at room temp for 2-3 days.
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Print Vegan Banana Nut Muffins
- Total Time: 40 minutes
- Yield: 6 muffins 1x
Description
These easy vegan banana walnut muffins are the perfect way to start your day. To make these fluffy, moist banana nut muffins you'll only need a few basic pantry staples, a muffin tin and 3 ripe bananas. Serve them straight from the oven, with a little vegan butter and a tall glass of oat milk.
Ingredients
- 250 g all-purpose flour (1 3/4 cup)
- 1/4 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp pink salt
- 1 tsp baking powder
- 3 tbsp non-dairy milk (room temp)
- 1/2 tsp apple cider vinegar
- 3 very ripe banana's
- 80 g coconut sugar or light brown sugar
- 1/3 cup coconut oil, melted (see notes*)
- 1/2 tsp vanilla extract
- 1/2 – 3/4 cup walnuts (chopped up)
Instructions
- prep Pre-heat oven to 180°C/356°F and line muffin tin with muffin liners.
- combine Batter: To make the buttermilk mix oat milk with apple cider vinegar and set aside for 5-10 minutes. Mix flour, baking soda, baking powder, ground cinnamon, salt and chopped walnuts together, reserving 1/3 of the walnuts for decoration.
- In another bowl mash banana’s, then mix in the coconut sugar, vanilla extract, vegan buttermilk and melted coconut oil. Pour over the dry ingredients. Fold together until no flour is visible.
- bake Bake: Using spoons or a cookie scoop, divide the batter into 6-8 muffin liners. Sprinkle with the remaining chopped walnuts and a little more sugar of choice. Bake for 25-30 minutes, or until you can insert a toothpick / clean knife into the middle and it comes out clean. Enjoy warm with a little vegan butter and a glass of oat milk!
Notes
When using melted coconut oil in any recipe with oat milk, it’s important to use room temperature milk and also slowly mix in the two when combining. If you use cold plant milk, it will cause the coconut oil to go back to its natural state and, you’ll have to re-melt the whole mixture in the microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Cuisine: American
Nutrition
- Calories: 270
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