Vegan Banana Nut Muffins
These Vegan Banana Nut Muffins are fluffy, moist and incredibly delicious. Perfect for breakfast or dessert and an easy meal prep to enjoy all week long!
Servings 8 Jumbo Muffins
Ingredients
- 3 medium bananas (mashed- about 1.5 cups)
- 1/2 cup almond butter
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
- 1/2 cup coconut sugar (can sub any other sugar)
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1.5 cups all purpose flour
- 1 tsp baking soda
- 1/2 cup walnuts
- 8 tbsp of course sugar (optional)
Instructions
- Preheat oven to 375F and prepare a muffin tin by lining it with liners in every other cavity.
- Then, in a medium bowl add in the mashed ripe bananas, almond butter, melted coconut oil, coconut sugar, vanilla extract and cinnamon. Mix well.
- Next, sift in the all purpose flour, baking soda and salt.
- Fold ingredients until they are almost combined and then add in the walnuts last.
- Add the batter to the prepared muffin tins.
- Sprinkle with course sugar and top with walnuts.
- Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 15 minutes and enjoy!
Notes
- 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.
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