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Vegan Banana Nut Muffins are perfectly moist and naturally sweet with crunchy walnuts for added texture. They make an ideal plant-based breakfast to take on the go!
I love having vegan banana nut muffins on hand for breakfast on busy mornings. And my family does too! It's soo easy to pop one out of the freezer or container, slice it in half, smear it with peanut butter, and enjoy. Same with vegan blueberry muffins.
And they're even better if you warm them up just slightly in the microwave. These muffins have just the right amount of soft, tender texture and nutty flavor to make a filling and satisfying vegan breakfast. They also pack well for school lunches, alongside a Buffalo Chickpea Salad Sandwich.
Despite being dairy-free and egg-free, these vegan muffins are easy to make with ingredients that you probably already have on hand. Reminder: You can find the printable, detailed recipe in the recipe card below.
- Brown and granulated sugar. Always use organic sugar to ensure it's fully vegan.
- Vanilla extract. This adds just the right amount of warming vanilla flavor to complement nutty walnuts.
- Bananas. The key to making nutty muffins that are incredibly moist and naturally sweet without weighing them down with added sugars.
- Ground flaxseed. Also known as flax meal, this is a great go-to egg replacer in vegan baking recipes. Simply mix it with water and watch as it jells up into a firm texture much like a real egg.
- Butter. I like to use plant-based butter from Earth Balance or Miyokos.
- Walnuts. Add crunch, protein, and healthy fats to these breakfast treats.
- Baking soda. This is necessary to leaven the batter as it bakes for light and airy muffins.
Substitutions & Swaps
- Banana Chocolate Chip Muffins: Instead of nuts, mix dairy-free chocolate chips into the muffin batter. My favorite brand of vegan chocolate chips is Enjoy Life.
- Cinnamon Vegan Banana Nut Muffins: If you love cinnamon, add ½ teaspoon into the batter.
- Streusel topping: Make a brown sugar crumb topping for added texture and sweetness. Mix together ¼ cup all-purpose flour, 3 tablespoons brown sugar, 1½ tablespoons melted vegan butter, and ½ teaspoon cinnamon. Sprinkle on top of the muffins before baking.
Store the muffins on the counter in an airtight container for up to four days. For longer storage, keep them in an airtight container in the freezer for up to three months.
To serve, let the muffins defrost on the counter or warm for a few seconds in the microwave.
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Vegan Banana Nut Muffins
- Preheat oven to 375°F and prepare a muffin tin by adding liners.
- Mix together the flaxseed and water. Set aside for 10 minutes.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar. I use a hand mixer but a stand mixer also works.
- Mix in the mashed bananas, vanilla extract, and flax egg.
- In a separate bowl, mix together the flour and baking soda (and cinnamon if applicable.)
- Fold the flour mixture into the wet ingredients until incorporated. Fold in the nuts.
- Scoop into the muffin liners (I add enough of the batter to fill each liner about ¾ of the way.) Top with more nuts if desired.
- Bake for 22-25 minutes, or until a toothpick comes out clean.
- After removing from the oven, let the muffins cool for about 15 minutes. Then finish cooling on a wire rack completely before removing the muffin liners.
- You can use chocolate chips instead of walnuts, or go half and half!
- To make banana bread, see this recipe.
- Make sure to use baking soda - not baking powder.