Vegan Banana Nut Muffins
These small-batch banana nut muffins are so moist, fluffy, & easy to make. 30 minutes & 11 simple ingredients!
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Servings: 6 muffins
Ingredients
- 1 banana mashed
- 2 Tablespoons maple syrup
- 2 Tablespoons packed brown sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 3 Tablespoons oat milk
- 1 Tablespoon ground flaxseed
- 1 Tablespoon oil
- ¾ cup all-purpose flour or whole wheat flour
- ½ teaspoon salt
- ¼ cup walnuts crushed
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350F and line a muffin pan with 6 cupcake/muffin liners.
- Then, add the banana to the mixing bowl and mash it until no large clumps remain. Next, add in the wet ingredients including the maple syrup, brown sugar, vanilla extract, oat milk, ground flax, and oil and gently whisk together. Once mixed, add in the dry ingredients including the flour, salt, baking powder, and baking soda, Whisk together just until a thick batter forms (try not to overmix).
- Once a batter forms, gently fold in the walnuts. I like to set aside 3-4 chopped walnut pieces per muffin to add to the top right before baking.Then, add the batter to the 6 muffin tins in equal amounts until each tin is ¾ cup full with batter. At this point, place any walnuts you set aside on the top of each muffin.
- Next, let the batter rest for 5 minutes. Letting it rest helps the baking soda & baking powder fully react and leads to fluffier muffins. After this rest period, add the muffins to the oven and bake for 18-22 minutes until cooked throughout and lightly browned on top.
- Remove the muffins from the pan and let them cool on a wire rack. Enjoy!
Notes
- To make refined sugar free coconut sugar can be subbed for brown sugar 1:1. The muffins may not rise as much, so 1 tsp of lemon juice or apple cider vinegar can be added to the batter to help them rise.
- Muffins will keep at room temperature in a closed container or wrapped in tin foil on a counter for 2-3 days.
- They can also also be stored in a closed container in the fridge up to 5 days and in the freezer for up to 1 month. If you do refrigerate them, they are best after being warmed in the microwave for 20-30 seconds. If frozen, let defrost on the counter and either eat at room temperature or reheat in the microwave until warm.
Nutrition
Serving: 1muffin | Calories: 166kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 309mg | Potassium: 181mg | Fiber: 3g | Sugar: 11g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!