I have been sitting on this recipe for at least a month. I first made these vegan banana nut muffins in late August as I was gearing up for the start of baking season. At the time the temperatures outside were breaking 100, it hadn’t rained in days, and smoke from surrounding forest fires filled the air. Needless to say, it did not feel much like fall.
I was all set to publish these muffins in early September, still record breaking heat but I was in full on rebellion to the summer gods but then these muffins happened (which was awesome) and so I decided to wait a few weeks before hitting publish. And today, on this perfectly autumn day (as was intended), I’m finally sharing these deliciously spiced vegan Banana Nut Muffins.
But before we talk about these muffins, let’s talk about this past month.
How was your September, my friends?
For me, it was probably my favorite month this year. So many wonderful things happened including starting to work full time on the blog, preparing for a project that I’ve been dropping hints about over on Instagram, watching my kids go off to school and loving their experiences, making connections with old friends and new ones, and doing some significant self care through daily yoga and meditation as well as clean eating (for the most part) and my daily gratitude journal.
It has truly been a beautiful month.
I had also dedicated September to creating a healthier work/life balance. In the past, when I only had a couple days to fit in all my work, I would cram it all into two 16 hour days without taking the time to eat, exercise, pursue hobbies, or see friends. Knowing there was an end in sight allowed me to make to through, but launching a business while being a single, staying at home parent meant those sacrifices were made. Now I have the chance to explore the self care, adventures, and relationships that I have neglected and I couldn’t be more ready.
So with the extra time, I’m balancing taking on new projects with My Darling Vegan and creating new experiences for myself. One of my favorite new traditions is stealing away once a week to a different park in Portland, chai in hand, to watch the seasons change. This gives me a chance to step away from work and my house, clear my head, and calm my heart.
Yeah, September has been magical.
And now that we are on to October, I can imagine things are only going to get better. Pumpkin patches and hayrides, cool weather clothes and apple cider doughnuts, harvest parties and baseball’s fall classic. Not to mention the best holiday of the year: Halloween! I mean, October has it all. Which is why it happens to be my favorite month ever.
And we’re starting off this month with these vegan Banana Nut Muffins, a moist, and perfectly spiced pastry filled with the taste of sweet bananas and toasted walnuts. Can’t think of many better ways than that!
Looking for more vegan muffin recipes? Check out all my vegan muffins here.
- 1 1/2 cup allpurpose flour
- 1 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 4 ripe bananas
- 1/2 cup vegan butter melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/4 cup walnuts, roughly chopped and divided
- 1/4 cup non-dairy milk (I use soy)
- 1 tsp vanilla extract
Preheat the oven to 350 degrees F. Spray or line with muffin holders a muffin pan and set aside.
In a large bowl combine flour, baking soda, cinnamon, and salt.
In another bowl, mash bananas with a fork. Add melted butter, both sugars, milk, and vanilla. Whisk to combine.
Add the wet ingredients to dry and mix gently together until a uniform batter is formed. A few lumps are okay.
Fold in ¾ cup of the walnuts.
Place batter in muffin tins, about ¾ full. Top with remaining walnuts and bake for 20-25 minutes until golden brown and a knife inserted in the middle comes out clean.
Remove from oven and let cool 10 minutes in muffin tin before moving to a cooling rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
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