Introducing Vegan Banana Nut Muffins: fluffy, moist, and absolutely delicious treats that strike the perfect balance between breakfast and dessert. Topped with crunchy walnuts and coarse sugar, they’re a delightful indulgence you can enjoy guilt-free.
Why You’ll Love This Recipe:
- Ready in just about 30 minutes, these muffins are quick and easy to whip up.
- With their fluffy, soft, and moist texture, they’re a delight to bite into.
- Balanced sweetness from overripe bananas and coconut sugar makes them ideal for any time of day.
- Perfect for a grab-and-go breakfast throughout the week.
- An excellent way to use up those spotty bananas before they go bad.
Tips And Tricks:
- Opt for overripe, spotty bananas for maximum sweetness and easier mashing.
- Sift the dry ingredients to avoid clumps in the batter.
- Be careful not to over-mix the batter to prevent dense muffins; mix until ingredients are almost combined, then add walnuts.
- Sprinkle coarse sugar on top before baking for a glossy finish and delightful crunch.
- Bake the muffins in every other cavity of the muffin tin for even heat distribution, resulting in wonderfully fluffy muffins.
Frequently Asked Questions:
- Can these muffins be made gluten-free?
Absolutely! Just use a 1:1 gluten-free flour substitute. - Can eggs be used instead of almond or nut butter?
Yes, you can use eggs, but the muffins won’t be vegan anymore. - Can a different oil be used instead of coconut oil?
Yes, any type of oil or even butter will work.
Vegan Banana Nut Muffins
Servings 8 JUMBO MUFFINS
Ingredients
- 3 medium bananas mashed (about 1.5 cups)
- 1/2 cup almond butter
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup coconut sugar or any other sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup walnuts
- 8 tbsp coarse sugar optional
Instructions
- Preheat oven to 375°F and line a muffin tin with liners in every other cavity.
- In a medium bowl, mix mashed bananas, almond butter, melted coconut oil, coconut sugar, vanilla extract, and cinnamon.
- Sift in all-purpose flour, baking soda, and salt. Fold until almost combined, then add walnuts.
- Divide the batter into the prepared muffin tins. Sprinkle coarse sugar and top with walnuts.
- Bake for 23-25 minutes until a toothpick inserted in the center comes out clean.
- Let cool for 15 minutes before enjoying!
Notes
- Use overripe bananas for best results.
- Sift dry ingredients to avoid clumps.
- Don’t over-mix the batter.
- Sprinkle coarse sugar for extra crunch.
- Bake muffins in every other cavity for fluffiness.