Vegan Banana Nut Muffins
These quick and easy Vegan Banana Nut Muffins are moist, flavorful, and made with ripe bananas and nuts, perfect for breakfast or a snack.
Ingrédients
Wet Ingredients
- 3 pieces ripe bananas, mashed The riper the bananas, the sweeter the muffins.
- 1/3 cup melted coconut oil Can substitute with vegetable oil or applesauce.
- 1/2 cup maple syrup or agave nectar Sweetness can be adjusted.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup all-purpose flour Can use whole wheat or gluten-free flour.
- 1/2 cup walnuts or pecans, chopped Substitute with seeds for nut-free.
- 1/2 teaspoon cinnamon (optional) Gives a warm flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
- Mash the ripe bananas in a large mixing bowl until smooth or slightly chunky.
Mixing Ingredients
- Stir in the melted coconut oil, maple syrup or agave nectar, and vanilla extract into the mashed bananas until well mixed.
- Sprinkle in the baking soda and a pinch of salt, mixing gently until combined.
Finalize Batter
- Gradually fold in the all-purpose flour until just combined, being careful not to overmix.
- Fold in the chopped walnuts or pecans and optional cinnamon.
Baking
- Divide the batter evenly into muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
For added texture, consider sprinkling some oats or seeds on top before baking. The muffins can be frozen for up to three months; just wrap them individually.