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Why You’ll Love This Recipe

• Vegan Banana Nut Muffins come together in just about 30 minutes.
• These muffins are fluffy, soft and moist.
• Sweetened with over ripe bananas and coconut sugar.
• The perfect grab and go breakfast for the entire week.
• A great way to use up those spotty bananas that are about to go bad.
• Check out my banana brownies for another banana idea!
  

Ingredients And Substitutions

These are the main ingredients and substitutions for Vegan Banana Nut Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

Use over-ripe spotty bananas for best results. These are naturally much sweeter and will provide a better taste overall.

I used a snickerdoodle almond butter, but you can also use regular almond butter, cashew butter, or for a nut-free option, oat butter or sunflower seed butter. If you aren’t vegan, swap for 2 eggs.

I personally like coconut oil in my recipes, but you can instead use extra virgin olive oil, avocado oil or butter.

Vanilla extract adds flavor to any baked good.

Coconut sugar is a great unrefined sweetener that I love to use in my recipes. You can use regular cane sugar, brown sugar or swap for maple syrup, agave or honey.

Cinnamon is going to add a lovely flavor and aroma.

Salt helps to balance out all the flavors.

All purpose flour is recommend to get that same texture that you see pictured here. However, if you are gluten free you can easily swap for a 1:1 gluten free flour such as Bob’s Red Mill or King Arthurs.

Baking soda will activate during baking to help these muffins rise.

Walnuts is what adds that chunky monkey texture, I add it both in the muffin and on top.

Option is to sprinkle the muffins with course sugar before baking. This will add not only flavor, but texture and just an overall pretty aesthetic.

How To Make

ONE: In a medium bowl add in the mashed ripe bananas, almond butter, melted coconut oil, coconut sugar, and cinnamon. Mix well.

TWO: Next, sift in the all purpose flour, baking soda and salt. Fold ingredients until they are almost combined.

THREE: Fold in the walnuts last and then add batter to prepared muffin tins. Sprinkle with course sugar and top with walnuts.

FOUR: Bake until golden brown and enjoy!

Tips And Tricks

Use over-ripe spotty bananas for best results. These are naturally much sweeter and are easier to mash.

Sift in the dry ingredients to avoid clumps.

Don’t over-mix the batter, this will create a dense muffin. Mix dry ingredients into wet until they are almost combined. Then, finish mixing ingredients once the walnuts are added in.

Sprinkle the tops of the muffins with course sugar before baking. This will add a lovely glisten on top and provide a lovely crunch.

Bake the muffins in the muffin tin by only filling every other cavity. This will provide heat around each muffin allowing them to poof up during baking and become wonderfully fluffy.

How To Serve And Store

Serve these Vegan Banana Nut Muffins once they have cooled for about 15 minutes. Serve warm on their own or at room temperature.

Store leftovers in an airtight container on the counter and enjoy within 3-4 days.

Taste And Texture

These Vegan Banana Nut Muffins taste like a warm hug. They are warm, filled with banana and cinnamon flavor and are perfectly sweet.

The texture is soft, fluffy moist and has a lovely crunch from the walnuts and course sugar.

Other Recipes You May Like

• Banana Bread Brownies
• Double Chocolate Banana Bread Muffins
• Dairy Free Banana Bread Muffins
• Banana Bread Coffee Cake
• Zucchini Banana Bread

If you make these Banana Nut Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!