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:
(For ingredients and full instructions see the recipe card below)
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!
Variations:
- 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
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Banana Nut Muffins (Vegan)
Ingredients
- 120 g (1 cup) plain (all-purpose) flour
- 90 g (¾ cup) wholemeal flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 300 g banana (3 medium) mashed
- 100 g (½ cup) coconut sugar (or light brown soft sugar)
- 120 ml (½ cup) unsweetened almond milk (or other unsweetened plant milk)
- 120 ml (½ cup) light olive oil, sunflower oil or melted coconut oil
- 2 ½ tablespoon maple syrup
- 1 teaspoon vanilla extract
- 150 g (1 cup) chopped mixed nuts
Instructions
- 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.
Dems Banjo
Wow! This is a perfect snack for me, especially with the variety of nuts. Thanks for sharing the recipe.
Emily
Thank you so much for this recipe! I just made these banana muffins and they turned out perfect, so soft and cakey in the middle and a little crisp on the edge. I cant believe how much they rose! I used 210g of spelt flour instead of the 2 others, because that’s what i had. Will definitely come back to this recipe any time i have some ripe bananas
Ugne
I’ve only made this recipe and the chocolate babka from your website, but I trust your recipes with my entire soul, because both of them came out perfect. Very clear instructions, super simple, these muffins are a relaxing way to start a weekend morning and so SO delicious.
Kerry
Excellent, I've lost count of how many times I've made these, most weeks in fact as they;re perfect for lunch