Description
Delicious and moist vegan banana nut muffins made with ripe bananas and crunchy nuts, perfect for a quick, healthy breakfast or snack.
Ingredients
- 3 ripe bananas, mashed
- 1/4 cup maple syrup or agave nectar
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour or whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup chopped walnuts or pecans
- 1/4 cup plant-based milk (almond, oat, or soy)
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mix mashed bananas, maple syrup, melted coconut oil, vanilla extract, and plant-based milk until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir until just combined; do not overmix.
- Fold in the chopped nuts gently.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
- Use very ripe bananas for natural sweetness and moisture.
- Do not overmix batter to keep muffins tender.
- Toast nuts lightly beforehand to enhance flavor.
- Store muffins in an airtight container to keep them fresh longer.
- Freeze leftover muffins individually wrapped to maintain quality.
- Store at room temperature in an airtight container for up to 3 days.
- Freeze individually wrapped for up to 3 months.
- Reheat in a 300°F oven for 8-10 minutes or microwave for 20 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American