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Top down photo of a tray of vegan banana nut muffins.

Banana Nut Muffins (Vegan)

Banana nut muffins - moist, flavourful, quick and easy to make vegan banana muffins filled with chopped mixed nuts. Perfect for breakfast or snacking.
Course Breakfast, Snack
Cuisine baking, vegan
Keyword muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Author Domestic Gothess


  • 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


  1. Preheat the oven to 200C/400F/gas mark 6. Line a 12 cup muffin tray with muffin liners.

  2. Sift together the plain flour, wholemeal flour, baking powder, salt, cinnamon and nutmeg.

  3. In a separate bowl whisk together the mashed bananas, coconut sugar, milk, oil, maple syrup and vanilla extract.

  4. Gradually whisk the wet ingredients into the dry but be careful not to overmix. Fold in two thirds of the chopped nuts

  5. Divide the batter between the muffin liners (I use an ice cream scoop) and scatter over the remaining chopped nuts.

  6. Bake for about 18 minutes until a skewer inserted into the centre comes out clean.

  7. Leave to cool in the tray for five minutes then transfer the muffins to a wire rack and leave to cool completely.

  8. Once cool, store in an airtight container for up to five days.