Banana nut muffins – moist, flavourful, quick and easy to make vegan banana muffins filled with chopped mixed nuts. Perfect for breakfast or snacking.
I seem to have been ending up with a lot of brown bananas in the fruit bowl recently. I’ve got a load in the freezer to use in smoothies, but it would have been a shame to not use any for baking with!
These banana nut muffins are really quick and easy to bake, make a great breakfast or snack and are completely vegan too!
They are also relatively healthy as I use part wholemeal flour and a lot of the sweetness comes from the bananas. The rest of the sweetness comes from coconut sugar and maple syrup.
The nuts also provide plenty of protein meaning that these banana nut muffins are quite filling and are great for keeping you going.
They have a lovely soft, moist, fluffy texture; with plenty of crunch from the nuts. I found that unlike most muffins, which have a tendency to dry out quickly, these vegan banana nut muffins kept well for five days in an airtight container.
That means that they are great for making in advance for breakfast or snacks for the next few days!
How To Make Vegan Banana Nut Muffins:
Sift together plain and wholemeal flour, baking powder, salt, cinnamon and nutmeg.
Whisk together mashed bananas, coconut sugar, maple syrup, almond milk, oil and vanilla extract.
Gradually whisk the wet ingredients into the dry then fold in the chopped nuts.
Divide the batter between the muffin liners and sprinkle with more chopped nuts.
Bake until golden then eat!
- You can vary the type of nuts that you use – I went for a mixture of almonds, hazelnuts, walnuts and cashews but I think that pecans would work really well here.
- You can also swap some of the nuts for mixed seeds – pumpkin and sunflower would be particularly good.
- Scatter some oats on top of the muffins before you put them in the oven.
- For a less healthy option, swap the nuts for chocolate chips or chopped fudge!
How long will they keep?
Like most muffins these are best eaten the day they are made, but they will keep for up to five days in an airtight container.
Can they be frozen?
The muffins can be frozen and kept in a freezer bag for a couple of months. Allow to defrost at room temperature.
Got more bananas to use up? I’ve got loads of banana recipes!
- Vegan banana cake with chocolate peanut butter frosting
- Banana porridge with blueberry compote
- Vegan chocolate chip banana bread
- Nutella swirl banana yeast bread
- Healthier chocolate banana waffles
- Chocolate peanut butter banana breakfast smoothie
- Blueberry banana buckwheat layer cake
- Vegan roasted banana ice cream
- Banana rum caramel bundt cake
- Banana pancakes with honey butter
Banana Nut Muffins (Vegan)
- 120 g (1 cup) plain (all-purpose) flour
- 90 g (3/4 cup) wholemeal flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 300 g banana (3 medium) mashed
- 100 g (1/2 cup) coconut sugar (or light brown soft sugar)
- 120 ml (1/2 cup) unsweetened almond milk (or other unsweetened plant milk)
- 120 ml (1/2 cup) light olive oil, sunflower oil or melted coconut oil
- 2 1/2 Tbsp maple syrup
- 1 tsp vanilla extract
- 150 g (1 cup) chopped mixed nuts
Preheat the oven to 200C/400F/gas mark 6. Line a 12 cup muffin tray with muffin liners.
Sift together the plain flour, wholemeal flour, baking powder, salt, cinnamon and nutmeg.
In a separate bowl whisk together the mashed bananas, coconut sugar, milk, oil, maple syrup and vanilla extract.
Gradually whisk the wet ingredients into the dry but be careful not to overmix. Fold in two thirds of the chopped nuts
Divide the batter between the muffin liners (I use an ice cream scoop) and scatter over the remaining chopped nuts.
Bake for about 18 minutes until a skewer inserted into the centre comes out clean.
Leave to cool in the tray for five minutes then transfer the muffins to a wire rack and leave to cool completely.
Once cool, store in an airtight container for up to five days.