Vegan Banana Nut Muffins (Nutrient-Rich!)

These Vegan Banana Nut Muffins are moist, flavorful, and incredibly easy to make.

Made with wholesome ingredients, these muffins are packed with nutrients from bananas, walnuts, oats, and more. They’re perfect for a quick breakfast, afternoon snack, or a delicious dessert.

How to Make Vegan Banana Nut Muffins

To make these vegan banana nut muffins, preheat your oven to 375°F (190°C). Next, line your muffin tin with paper liners. In a large bowl, whisk together the dry ingredients: flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, mash the bananas until smooth, then add the yogurt, maple syrup, melted vegan butter, vanilla extract, and chopped walnuts. Mix well until everything is combined. Now, gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix! Stir in the almond milk until the batter reaches a thick, pourable consistency. Finally, divide the batter evenly among the prepared muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• For extra crunch, sprinkle the tops of the muffins with additional chopped walnuts or rolled oats before baking.
• You can substitute the vegan yogurt with unsweetened applesauce for a slightly different flavor and texture.
• These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

If you enjoyed this recipe, you might like my Vegan Chocolate Muffins or my Vegan Marbled Banana Bread.

Vegan Banana Nut Muffins

These Vegan Banana Nut Muffins are moist, flavorful, and incredibly easy to make. They are packed with nutrients from bananas, walnuts, oats, and more. 

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

  

Dry Ingredients:

• 1 ½ cups all-purpose flour or gluten-free flour blend
• ½ cup rolled oats
• ¼ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon cinnamon

Wet Ingredients:

• 2 ripe bananas mashed
• ½ cup vegan yogurt plain or vanilla
• ¼ cup agave nectar
• 2 tablespoons melted vegan butter
• 1 teaspoon vanilla extract
• ¼ cup chopped walnuts
• ¼ cup almond milk

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Instructions

 

• Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
• In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
• In a separate bowl, mash the bananas until smooth. Add the yogurt, maple syrup, melted vegan butter, vanilla extract, and chopped walnuts. Mix well until combined.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
• Stir in the almond milk until the batter reaches a thick, but pourable consistency.
• Divide the batter evenly among the prepared muffin cups.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.