Vegan Banana Nut Muffin

Soft, moist, and packed with naturally sweet banana flavor, these Vegan Banana Nut Muffins are a wholesome treat perfect for breakfast or snack time. Crafted with ripe bananas, dairy-free almond milk, and crunchy walnuts, this recipe is a plant-based twist on a classic favorite. A touch of cinnamon and vanilla adds warmth and depth, while coconut oil ensures a tender crumb without any dairy. Ready in just 35 minutes, these muffins are simple to prepare and completely free of eggs and butter, yet rich in flavor and texture. Whether enjoyed fresh out of the oven or stored for later, these muffins are the perfect way to satisfy your sweet tooth while sticking to a vegan diet. Ideal for meal prep or sharing, this recipe is a must-try for anyone looking for quick, easy, and delicious vegan baking ideas.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 3 large ripe bananas
• 0.75 cup almond milk
• 1 tablespoon apple cider vinegar
• 0.5 cup coconut oil
• 1 teaspoon vanilla extract
• 0.75 cup brown sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 1 teaspoon cinnamon
• 0.75 cup chopped walnuts

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with a bit of coconut oil.

Step 2

In a small bowl, mix the almond milk and apple cider vinegar and set aside for a few minutes to let it curdle and create vegan buttermilk.

Step 3

In a large mixing bowl, mash the ripe bananas until smooth. Add the vegan buttermilk, melted coconut oil, vanilla extract, and brown sugar. Mix until well combined.

Step 4

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Step 5

Add the dry ingredients to the wet ingredients, and mix gently until just combined. Be careful not to over-mix to keep the muffins tender.

Step 6

Fold in the chopped walnuts until evenly distributed.

Step 7

Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Enjoy your vegan banana nut muffins warm or at room temperature. Store in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1171.1g)

Amount per serving	% Daily Value*
Calories	3340.0

Total Fat 175.1g	0%
Saturated Fat 98.6g	0%
Polyunsaturated Fat 2.4g
Cholesterol 0mg	0%
Sodium 2805.1mg	0%
Total Carbohydrate 413.2g	0%
Dietary Fiber 24.7g	0%
Total Sugars 172.1g
Protein 45.1g	0%

Vitamin D 58.6IU	0%
Calcium 525.6mg	0%
Iron 16.0mg	0%
Potassium 2318.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 5.3%

Carbs: 48.5%