Vegan Banana Walnut Muffins are delicious and easy , need simple ingredients and just 1 bowl to prepare. This recipe makes a nice batch of homemade banana walnut muffins that are perfect for breakfast or a sweet snack.
The search for a healthy breakfast is over. These vegan and gluten free banana nut muffins are a great addition to the breakfast table along with Vegan Zucchini Bread, Chia Oats Bowl and Pumpkin Spice Muffins.
Easy 1-Bowl Muffins
Gluten-free Banana Muffins are one of the most popular muffins in the United States. These delicious muffins are perfect for hearty breakfast, satisfying snack or even dessert for just about any and every occasion.
They’re healthy, quick, easy, and delicious. They are made extra healthy by adding walnuts and flaxseed meal. They offer great choice for breakfast, dessert or a quick sweet snack. Wonderful choice for school snack since their shape stays intact and are easier to eat. Just in case you have leftovers, they freeze well too.
Use Over Ripen Bananas
More often than not, every household ends up with over ripen bananas that nobody wants to eat. As such we prefer not waste the food too.
Banana Walnut muffins give you a great alternative to use up those ripen , not so liked bananas. Its a complete makeover that’s hard to resist. The added bonus of baking these muffins at home is that the house smells heavenly.
We love baking with bananas. My family loves scrumptious baked goods like Vegan Banana Bread, Oatmeal Raisin Cookies and Chocolate Banana Bread.
Ripened bananas gives these muffins a hearty, cake-like texture and taste. Bananas are full of potassium, fiber and nutrition rich carbohydrates, walnuts are good healthy fats. So these muffins are healthy and delicious.
Versatile Recipe
This basic recipe can be used with several variations. On its own, its very easy to make , intensely flavorful and super moist. Every bite gives you that satisfying comforting taste.
This recipe can be changed to countless variations, if variety is your thing. You can add different fruits to make it apricot, mango or fig muffins. You can change the flour mix. Use 1 cup of almond meal +2 cups of gluten free flour for extra moist and nutty taste.
These muffins come together quickly. Most of the ingredients are easily available and are probably in your pantry already. They are delicious, moist and stay fresh for days.
This Vegan Breakfast Muffin Recipe is
- Eggless
- Soy-free
- Gluten-free
- Need only 1 bowl to prepare
- Healthy and nutrient rich
- Oil Free
- Full of banana flavor
Ingredients
Wet Ingredients : Ripe bananas add wonderful flavor and moist texture. We also use almond milk ( or any other dairy free milk) to make the batter. Vanilla extra for flavors.
Flour : I used gluten-free flour blend. You need 3 cups of flour to make this recipe. Often I use 2 cups of oats flour +1 cup of almond meal ( or almond flour)to make gluten-free flour mixture that is wholesome and rich.
Flax Egg: Mix 1 Tablespoon flaxseed meal ( ground flaxseed) + 2 Tablespoons of water to make flax egg. This vegan substitute to eggs makes these muffins moist and fluffy.
Dry Ingredients : Chopped Walnuts, cinnamon powder and baking powder. You can add pinch of salt to bring the flavors together.
Optional Toppings: You can add extra toppings like dark chocolate chips, blueberries or chopped dry fruits like apricots, dates, pecans or figs.
Exact measurements of the ingredients is listed in the recipe card below.
How to Make Vegan Banana Walnut Muffins
- Preheat oven to 350° Fahrenheit. Line a standard muffin pan with paper baking cups.
- In a large mixing bowl, prepare the flax egg by mixing flaxseed meal and water together. Wait 5 minutes.
- Peel the bananas. Add them in the bowl and mash them into a smooth paste.
- Add the flour, sweetener, cinnamon powder, vanilla extract and baking powder.
- Using a spatula, fold the wet and dry ingredients together until the dry bits of the flour have disappeared.
- Stir in chopped Walnuts. Gently mix again.
- Using a small scoop, portion the batter evenly into a greased muffin tin. Do not fill more than 1/2 of the tin.
- Tap the pan twice gently on your work surface to get rid of any air bubbles.
- Top the muffins with your choice of toppings if using.
- Bake for 20 minutes, until the muffins have risen and set. A toothpick inserted into the center of a muffin should come out clean. The edges should be dark golden brown.
- Remove from oven and let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack. Devour!
Suggested Servings
Spread some vegan butter, nut or seed butter on the top. You can serve them with a side of freshly cut fruit like berries, mangoes, pineapple or melons.
These vegan banana nut muffins are one of my very favorite muffins, I make them often. They are especially popular with children. I often pack them in school lunch boxes.
For a hearty breakfast, serve them alongside a cup of Chai – Spiced Indian Tea, Vegan Golden milk, Hot Cocoa, or a Kale Apple Green Smoothie.
Storage
Let the muffins cool down completely on cooling rack before storing. Store leftovers in a covered container for up to 4 days or in the freezer up to 1 month.
Our Favorite Breakfast Recipes
- Apple Pie Oatmeal – Instant Pot , Vegan, GF
- Tofu Scramble
- Chocolate Chia Seeds Pudding
- Sweet Potato Stir Fry
- Gingerbread Pancakes – Vegan, GF
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Vegan Banana Walnut Muffins ( Gluten Free )
Ingredients
- 3 ripe Bananas
- 3 cups flour - I used 2 cups oats flour + 1 cup almond meal
- 1 Tablespoon flaxseed meal + 2 Tablespoons of water
- 3/4 cup chopped Walnuts
- 3/4 cup unsweetened plain almond milk or other plant based milk
- 1/2 cup sweetener - I used maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
Optional Toppings
- Dark chocolate chips
- Blueberries
- Dried apricots dates or figs
Instructions
- Preheat oven to 350° Fahrenheit. Line a standard muffin tin with paper baking cups.
- In a large mixing bowl, prepare the flax egg by mixing flaxseed meal and water together. Wait 5 minutes.
- Peel the bananas. Add them in the bowl and mash them into a smooth paste.
- Add the flour, sweetener, cinnamon powder, vanilla extract and baking powder.
- Using a spatula, fold the wet and dry ingredients together until the dry bits of the flour have disappeared.
- Stir in chopped Walnuts. Gently mix again.
- Using a small scoop, portion the batter evenly into a greased muffin tin. Do not fill more than 1/2 of the tin.
- Tap the pan twice gently on your work surface to get rid of any air bubbles.
- Top the muffins with your choice of toppings if using.
- Bake for 20 minutes, until the muffins have risen and set. A toothpick inserted into the center of a muffin should come out clean. The edges should be dark golden brown.
- Remove from oven and let muffins rest in pan on wire rack for 5 minutes.
- Remove from pan and let cool completely on rack. Devour!
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