Vegan Banana Walnut Muffins

Soft, moist, and packed with wholesome flavors, these vegan banana walnut muffins are the ultimate plant-based treat for any time of day. Made with the natural sweetness of ripe bananas and a hint of warm cinnamon, these muffins are perfectly balanced with the crunch of chopped walnuts for added texture and nutrition. A splash of almond milk combined with apple cider vinegar creates a homemade vegan buttermilk, ensuring each muffin is tender and fluffy. With simple pantry staples like coconut oil and brown sugar, this recipe comes together in just 15 minutes of prep time. Perfect for breakfast, snack, or dessert, these dairy-free and egg-free muffins are as healthy as they are delicious. Bake up a batch today and enjoy the perfect combination of comfort and flavor in every bite!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 3 large ripe bananas
• 0.75 cups unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 0.25 cups coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 cups brown sugar
• 0.5 cups chopped walnuts

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a small bowl, mix the almond milk and apple cider vinegar, and let it sit for about 5 minutes to create vegan buttermilk.

Step 3

In a large bowl, mash the ripe bananas with a fork until smooth.

Step 4

Add the almond milk mixture, melted coconut oil, and vanilla extract to the mashed bananas, and mix until well combined.

Step 5

In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and brown sugar.

Step 6

Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Stir until just combined.

Step 7

Fold in the chopped walnuts, evenly distributing them throughout the batter.

Step 8

Divide the batter evenly among the muffin tin cups, filling each about 3/4 full.

Step 9

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

Step 10

Remove from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature, and enjoy your vegan banana walnut muffins!

Nutrition Facts

Serving size	(994.2g)

Amount per serving	% Daily Value*
Calories	2252.8

Total Fat 103.8g	0%
Saturated Fat 53.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2436.1mg	0%
Total Carbohydrate 315.4g	0%
Dietary Fiber 21.1g	0%
Total Sugars 122.6g
Protein 34.1g	0%

Vitamin D 65.9IU	0%
Calcium 488.1mg	0%
Iron 12.2mg	0%
Potassium 2080.4mg	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: 40.1%

Protein: 5.8%

Carbs: 54.1%