Go Back
+ servings
Finished muffins stacked inside a white bowl

Vegan Banana Nut Muffins

Start your morning off right with these deliciously spiced, walnut filled, and perfectly flavored vegan Banana Nut Muffins. Get your house smelling heavenly in just 30 minutes. 
5 from 24 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 244kcal
Author: Sarah McMinn

Ingredients

Instructions

  • 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 the muffin tin before moving to a cooling rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days. 

Notes

Serving and Storing - Serve these muffins immediately. They come out of the oven warm, buttery, and hard to resist! Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Make in Advance - If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
Recipe Tips
  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
  3. Fill up your muffin molds about ⅔rds of the way full. If you do much more, the muffins will spill over as they rise.
  4. Let your muffins cool for 10 minutes before flipping them out onto a wire cooling rack.
Variations - Feel free to omit the nuts or swap them out for chocolate. Yum!
 

Nutrition

Calories: 244kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 297mg | Potassium: 83mg | Fiber: 1g | Sugar: 13g | Vitamin A: 380IU | Vitamin C: 0.5mg | Calcium: 26mg | Iron: 1.1mg