These vegan banana walnut muffins are fluffy, not too sweet, and super delicious!
These muffins are perfect for breakfast or dessert.
This recipes makes 12 regular sized muffins or 6 large muffins.
Ingredients
3 Overripe bananas – to ensure getting moist and flavorful muffins, the bananas you use MUST be overripe with lots of brown spots. Bananas also act as a binder, so they’re already the perfect replacement for eggs!
Vegan butter and non-dairy milk – add moisture.
Brown sugar – I like to use brown sugar since it adds warmth to the flavor and compliments the banana and walnuts.
All-purpose flour – I used all-purpose for this recipe but it can be replaced with whole wheat pastry flour for a healthier option.
Baking powder and baking soda – act as leavening agents and make the muffins super fluffy.
Ground cinnamon and nutmeg – the perfect spices for these muffins.
Salt – enhances flavor and sweetness.
Walnuts – compliment the bananas and overall flavor of the muffin.
Making the Muffins
The batter – the key to making delicious muffins is to not make them too sweet, we don’t want them to end up tasting like cupcakes!
Do not overmix – overmixing can cause too much gluten to form which creates a dense/chewy batter. So it’s important to gently mix using a spoon or spatula when combining the dry ingredients into the wet ingredients.
Like muffins? Check out my recipe for vegan blueberry muffins!
Vegan Banana Walnut Muffins
Ingredients
- 3 large overripe bananas
- ¼ cup vegan butter melted
- 2 tbsp non-dairy milk
- ½ cup brown sugar packed
- 1 tsp vanilla extract
- 1⅓ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners, spray the liners with cooking spray.
- In a large bowl, mash the bananas. Whisk in the butter, milk, brown sugar, and vanilla extract. Set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Pour the dry ingredients into the wet ingredients and mix with a wooden spoon or spatula until just combined, don't overmix. Fold in the chopped walnuts.
- Scoop the batter into the prepared muffin tin. Bake for 20-25 minutes, until toothpick inserted into center of a muffin comes out clean. Let the muffins sit in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.