Love banana bread? You will LOVE these vegan banana muffins! Just like your favorite banana bread, but quicker, easier, and is perfect slathered with vegan butter.
Vegan banana walnut muffins are a breakfast classic and one of my favorites when it comes to muffins. I love a good banana bread, but turning them into muffins gives you even more of a chance for slathering them in allll the butter and they are bite sized loaves of goodness you WANT to pair with your morning coffee!
How to make vegan banana muffins
Making vegan banana muffins is just as easy as making any other muffin! First, whisk together the dry ingredients, making sure to break up and lumps there might be.
Next, mash the bananas until they are broken up into very small chunks. This ensures that you don’t have any big chunks that weigh down the batter and make your vegan banana muffins lumpy.
After smashing the bananas, whisk in the liquid ingredients and ground flax seed and make sure everything is completely mixed together.
Add the dry ingredient mixture to the banana mixture and lightly whisk together. This ensures the batter is smooth and light. Make sure not to overmix the batter, or your muffins will come out tough and chewy. Only mix until a few flour streaks remain.
Last, fold in the chopped walnuts with a spatula, carefully stirring them into the batter without overmixing.
Pour the vegan banana muffin batter into the muffin tin, filling the cups only ½ or ¾ of the way full. Do not fill your muffin tin cups completely full! This will result in flat, underbaked muffins.
Bake your banana walnut muffins for 20-25 minutes in a 350 degree F oven. They are done if you’re able to lightly touch the tops and they spring back easily or if a sharp knife inserted in the middle comes out clean.
How long to bake banana muffins
Vegan banana muffins need to be baked for 20-25 minutes. Usually muffins take less time, but since these have banana in them they need to bake slightly longer due to the extra moisture from the mashed banana.
Can you freeze banana muffins?
You can absolutely freeze banana muffins! Freezing muffins is a great way to save them for later and they still come out fresh and still delicious.
To freeze banana muffins, let your muffins completely cool after baking, then place them in a large zip top bag or container. Freeze for up to 4-6 months.
To thaw frozen muffins, remove them from the freezer and allow to thaw at room temperature for at least 3-4 hours. To quickly thaw muffins, place frozen muffins on a plate and microwave for 30 second increments, until warm.
Can you use frozen bananas in muffins?
Yes, you can use frozen bananas in muffins. Quickly thaw your bananas by microwaving the amount needed for the recipe in a microwave proof bowl for 1-2 minutes, until bananas are thawed and easy to mash.
For these muffins, you can either use frozen or unfrozen bananas, both will work just fine!
Other recipes using banana:
- Vegan Banana Bread
- Vegan Banana Hazelnut Pancakes
- Vegan Banana and Dark Chocolate Steel Cut Oat Muffins
Vegan Banana Walnut Muffins
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Love banana bread? You will LOVE these vegan banana muffins! Just like your favorite banana bread, but quicker, easier, and is perfect slathered with vegan butter.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large bananas
- 2 tablespoons ground flax seed
- 3/4 cup almond milk
- 3/4 cup firmly packed brown sugar
- 6 tablespoons olive oil
- ¾ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F. Grease a muffin tin and set aside.
- In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt.
- In a separate small bowl, peel and mash the bananas, making sure they are finely mashed. Whisk in the ground flax seed, almond milk, brown sugar, and olive oil.
- Add the banana mixture to the flour mixture and mix together until no flour streaks remain.
- Add the walnuts and fold into the batter.
- Pour batter into muffin tins, filling them ½-¾ of the way full. Do not fill the tins to the top.
- Bake for 20-25 minutes, or until a sharp knife inserted into the center comes out clean.
Keywords: vegan muffins, vegan banana muffins, banana walnut muffins, muffin recipe
Meadow says
I’ve made banana muffins before, but I did not know you could freeze them. It never even crossed my mind.
We usually have a few left over that get thrown out, and then we are muffinless when we want one later down the line. Banana muffins are too good to waste!
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John says
To be honest it was my first time reading a blog for making muffins I used to watch long long videos on youtube, but reading your article was easy to follow and plus I dont need to remember the ingredients as you have mentioned it with the complete list. Thanks for your post, would check a few more in the future.