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    Home » Meals » Breakfast

    Vegan Banana Nut Muffins

    Published Feb 17, 2021 · Updated Mar 16, 2021 · 5 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    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!

    close up on a stack of two walnut muffins with one cut in half to show the texture
    Jump to:
    • Ingredients
    • Substitutions & Swaps
    • Storage
    • Recipe
    • Comments

    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.

    Ingredients

    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.

    Ingredients to bake vegan banana walnut muffins with flour, sugar, baking soda, vanilla and bananas
    • 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.
    Steps to make vegan banana walnut muffins in a muffin tin and mixing bowl

    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.
    muffin tin filled with vegan banana walnut muffins

    Storage

    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.

    vegan banana nut muffin with the wrapper removed on a marble board

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Recipe

    Vegan Banana Nut Muffins

    Karissa Besaw
    These easy vegan banana nut muffins are the perfect subtly-sweet snack.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Dessert, Snack
    Cuisine Vegan
    Servings 12 muffins
    Calories 225 kcal

    Ingredients
      

    • 1 tablespoon ground flaxseed
    • 3 tablespoons water
    • ½ cup granulated sugar
    • ¼ cup brown sugar
    • ⅓ cup vegan butter softened
    • 1¾ cup mashed bananas about 4 bananas
    • 1½ teaspoon vanilla extract
    • 1½ cup all-purpose flour
    • 1 teaspoon baking soda
    • ¾ cup chopped walnuts
    • optional: ½ teaspoon cinnamon

    Instructions
     

    • 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.

    Notes

    • 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.

    Nutrition

    Serving: 1muffinCalories: 225kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 2gTrans Fat: 1gSodium: 134mgPotassium: 180mgFiber: 2gSugar: 17gVitamin A: 262IUVitamin C: 3mgCalcium: 17mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Vegan Breakfast Recipes

    • Carrot Cake Overnight Oats
    • Vegan Country Gravy
    • Vegan Chocolate Banana Bread
    • Vegan Lemon Coconut Pancakes
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Serena says

      June 05, 2021 at 6:10 pm

      5 stars
      My muffins came out perfectly! I forgot liners, so I brushed some butter into the muffin tin, and they popped out like a dream.

      Reply
    2. Jeannette says

      February 22, 2021 at 3:06 am

      Love your vegan kitchen
      For the muffins i would like to use oil instead of vegan better. Can you advise amount of oil to use??

      Reply
      • Karissa says

        February 22, 2021 at 7:42 am

        Use 1/3 cup of oil.

        Reply
    3. Steffanie says

      February 21, 2021 at 1:19 pm

      Just curious why baking soda and not baking powder (as is normally used in baked goods)?

      Reply
      • Karissa says

        February 22, 2021 at 7:45 am

        Both baking powder and baking soda are used in baked goods for different reasons. In this recipe, the baking soda reacts with the slightly-acidic brown sugar. I tested this recipe with baking powder, and both, and preferred the baking soda alone.

        Reply

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