Vegan Banana Nut Muffins

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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:

  1. Ready in just about 30 minutes, these muffins are quick and easy to whip up.
  2. With their fluffy, soft, and moist texture, they’re a delight to bite into.
  3. Balanced sweetness from overripe bananas and coconut sugar makes them ideal for any time of day.
  4. Perfect for a grab-and-go breakfast throughout the week.
  5. An excellent way to use up those spotty bananas before they go bad.

Tips And Tricks:

  1. Opt for overripe, spotty bananas for maximum sweetness and easier mashing.
  2. Sift the dry ingredients to avoid clumps in the batter.
  3. Be careful not to over-mix the batter to prevent dense muffins; mix until ingredients are almost combined, then add walnuts.
  4. Sprinkle coarse sugar on top before baking for a glossy finish and delightful crunch.
  5. Bake the muffins in every other cavity of the muffin tin for even heat distribution, resulting in wonderfully fluffy muffins.

Frequently Asked Questions:

  1. Can these muffins be made gluten-free?
    Absolutely! Just use a 1:1 gluten-free flour substitute.
  2. Can eggs be used instead of almond or nut butter?
    Yes, you can use eggs, but the muffins won’t be vegan anymore.
  3. Can a different oil be used instead of coconut oil?
    Yes, any type of oil or even butter will work.

Vegan Banana Nut Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast


  • 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


  • 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!


  • 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.

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