Best Vegan Banana Nut Muffin Recipe for Moist Delight

Banana nut muffins are a timeless favorite, and when made vegan, they become a wholesome treat that everyone can enjoy without compromising on taste or texture. Whether you’re a seasoned vegan or just looking to add more plant-based options to your baking repertoire, this best vegan banana nut muffin recipe is a delicious, moist, and perfectly spiced delight.

Ripe bananas provide natural sweetness and moisture, while crunchy walnuts add that satisfying nutty bite. These muffins are ideal for breakfast, a midday snack, or even a quick dessert.

The best part? They’re incredibly simple to make, requiring common pantry staples and no eggs or dairy.

Get ready to fill your kitchen with the warm aroma of cinnamon and baked bananas, and indulge in a treat that’s both nourishing and utterly scrumptious!

In this post, I’ll walk you through the ingredients, equipment, and step-by-step instructions to create the fluffiest vegan banana nut muffins. Plus, I’ll share tips to customize and elevate your muffins, along with nutrition facts and serving ideas.

Let’s get baking!

Why You’ll Love This Recipe

This recipe is a game-changer for anyone who loves banana nut muffins but wants to avoid animal products. Here’s why it stands out:

• Moist and Tender: The ripe bananas and plant-based milk keep the muffins moist without oil overload.
• Natural Sweetness: We rely on bananas and a touch of maple syrup, minimizing refined sugars.
• Easy and Quick: Minimal ingredients and straightforward steps make this recipe perfect for beginners.
• Customizable: Add your favorite nuts, seeds, or even dairy-free chocolate chips for variety.
• Healthy Boost: Whole wheat flour and walnuts add fiber, protein, and heart-healthy fats.

Plus, these muffins freeze beautifully, so you can enjoy them fresh anytime!

Ingredients

• 1 ½ cups whole wheat flour (or all-purpose flour)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 3 ripe bananas, mashed (about 1 ½ cups)
• ⅓ cup maple syrup or agave nectar
• ⅓ cup melted coconut oil or vegetable oil
• 1 teaspoon vanilla extract
• ⅓ cup unsweetened plant-based milk (almond, oat, soy, etc.)
• ½ cup chopped walnuts (plus extra for topping)

Equipment

• Mixing bowls (at least two)
• Measuring cups and spoons
• Fork or potato masher (for mashing bananas)
• Whisk or spoon
• Muffin tin (12-cup)
• Muffin liners or non-stick spray
• Cooling rack
• Oven

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease it.
2. Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
3. Mash the bananas: In a separate bowl, use a fork or potato masher to mash the ripe bananas until smooth with some small lumps remaining.
4. Combine wet ingredients: Add the maple syrup, melted coconut oil, vanilla extract, and plant-based milk to the mashed bananas. Whisk until everything is well blended.
5. Mix wet and dry: Pour the wet ingredients into the dry ingredients bowl. Stir gently with a spoon or spatula just until combined. Be careful not to overmix; lumps are okay!
6. Add walnuts: Fold in ½ cup of chopped walnuts, saving a few to sprinkle on top of the batter in each muffin cup.
7. Fill muffin cups: Divide the batter evenly among the 12 muffin cups. Top each with a few walnut pieces for a beautiful finish.
8. Bake: Place in the oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
9. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely.
10. Enjoy: Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Tips & Variations

“For the best flavor, use bananas that are very ripe with lots of brown spots – they add natural sweetness and moisture to your muffins.”

• Nut options: Swap walnuts for pecans, almonds, or even hazelnuts for a different crunch.
• Add-ins: Toss in ½ cup of vegan chocolate chips, shredded coconut, or dried cranberries for extra texture and flavor.
• Flour swaps: Use gluten-free flour blends to make this recipe gluten-free, but adjust liquid slightly if needed.
• Sweetener alternatives: Use coconut sugar or brown sugar instead of maple syrup for a different sweetness profile.
• Spices: Add a pinch of nutmeg or ground ginger for a warming spice twist.
• Oil alternatives: Use applesauce instead of oil for a lower-fat option, but expect a slightly denser muffin.

Nutrition Facts

Serving Suggestions

These vegan banana nut muffins are delightful on their own, but why not elevate your snack or breakfast time?

• Spread a thin layer of vegan butter or nut butter for extra richness.
• Pair with a hot cup of coffee, tea, or your favorite dairy-free latte.
• Serve alongside fresh fruit or a dairy-free yogurt parfait for a balanced breakfast.
• Crumble over a bowl of oatmeal or smoothie bowls to add texture and sweetness.

Conclusion

This best vegan banana nut muffin recipe is a must-try for anyone craving a wholesome, naturally sweet treat. It’s easy to prepare, bursting with flavor, and perfect for any time of day.

The recipe’s versatility means you can customize it to suit your preferences with different nuts, spices, or add-ins. Plus, these muffins store well, making them a practical choice for meal prep or quick snacks.

Whether you’re new to vegan baking or a longtime fan, this recipe will quickly become a staple in your kitchen. If you enjoyed this recipe, you might also like our Magic Dough Recipe or the flavorful Jamaican Minced Beef Recipes for savory meals.

For a sweet bread twist, check out the Marzipan Challah Recipe. Happy baking!

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