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Vegan Banana Nut Muffins Recipe

Moist vegan banana nut muffins made with ripe bananas and crunchy nuts, perfect for breakfast or snacks.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 1/2 cup brown sugar
  • 1/4 cup almond milk
  • 1/3 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped walnuts or pecans

Method
 

  1. Preheat oven to 180°C (350°F).
  2. Mix mashed bananas, sugar, almond milk, coconut oil, and vanilla in a bowl.
  3. In another bowl, combine flour, baking soda, salt, and cinnamon.
  4. Fold dry ingredients into wet mixture until just combined.
  5. Stir in chopped nuts gently.
  6. Spoon batter into a greased muffin tin, filling each cup 3/4 full.
  7. Bake for 25 minutes or until a toothpick comes out clean.
  8. 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.