Vegan Banana Nut Muffins Recipe
Banana nut muffins just got a vegan makeover—because who said indulgence can’t be plant-based and fabulous? These moist, sweet delights pack ripe bananas and crunchy nuts. Forget guilt; this recipe serves up cozy comfort with every bite. Perfect for breakfast, snacks, or bribing your coworkers, these muffins use wholesome ingredients and zero dairy drama. You’ll whip them up fast, impress everyone, and still have time for your latte. Ready to snack smarter with a vegan twist? Let’s bake some magic that’s moist, nutty, and totally worth the crumb mess on your favorite sweater.
Vegan Banana Nut Muffins Recipe
Moist vegan banana nut muffins made with ripe bananas and crunchy nuts, perfect for breakfast or snacks.
Ingredients
Method
- Preheat oven to 180°C (350°F).
- Mix mashed bananas, sugar, almond milk, coconut oil, and vanilla in a bowl.
- In another bowl, combine flour, baking soda, salt, and cinnamon.
- Fold dry ingredients into wet mixture until just combined.
- Stir in chopped nuts gently.
- Spoon batter into a greased muffin tin, filling each cup 3/4 full.
- Bake for 25 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before serving.
Notes
Nutritional Information (per muffin)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (approximate % Daily Value per serving)
- Potassium: 10%
- Iron: 6%
- Calcium: 4%
- Vitamin B6: 8%
- Magnesium: 5%
Additional Notes / Tips
- Use overripe bananas for maximum sweetness and moisture.
- Swap nuts for seeds if you want a nut-free version.
- Add vegan chocolate chips for a cheeky twist.
- Store in an airtight container for up to 3 days or freeze for longer.
