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Vegan Banana Walnut Muffins

Deliciously moist and fluffy vegan banana walnut muffins, perfect for breakfast or a snack.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup brown sugar packed
Wet Ingredients
  • 3 medium ripe bananas mashed
  • 1/3 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 cup plant-based milk
Add-ins
  • 1 cup walnuts chopped

Method
 

Preparation
  1. Preheat the oven to 350?F (175?C) and line a muffin tin with paper liners.
  2. In a mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and brown sugar.
  3. In another bowl, mix the wet ingredients: mashed bananas, melted coconut oil, vanilla extract, and plant-based milk.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped walnuts.
Baking
  1. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

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