Vegan Banana Muffins

Vegan Banana Muffins are full of a couple of the great exports of Hawaii. Bananas and macadamia nuts seem to be made for each other. This vegan muffin recipe is easy to make and you'll love how it works for breakfast and also a snack.

I think I have Hawaii running in my veins. All of the islands, any time of the year. When I hear the word macadamias - I smile.

Then, when I think of macadamias I think of all the wonderful different species of bananas that are in Hawaii. Oh, oh. Now I am thinking of the beach and my heart is racing.

Jump to:

• 🥘 Ingredients
• 🔪 Instructions
• 💭 How are they stored
• 💭 Baker's top tips
• 📖 Breakfast muffins
• 📋 Recipe

I'd better settle down and try to rein in this recipe. Quite frankly, it is perfect. Don't chop the macadamias too small so you can really get that flavor and crunch.

🥘 Ingredients

• Whole wheat pastry flour - adds fiber and nutrients to the main base of this vegan muffin recipe.
• Baking soda - is a leavening agent.
• Salt - is the perfect understated seasoning.
• Nutmeg - is a mild spice with a cross between sweet and tart.
• Bananas - give a wonderful underlying flavor and helps keep the muffins light.
• Coconut sugar - adds a different type of sweet flavor in a very understated way.
• Organic Sugar - is a delicious sweetener.
• Dairy-free butter - adds needed liquid and a buttery taste. 
• Dairy-free milk - adds flavor and necessary liquid.
• Egg replacer - helps the muffin to be lighter.
• Macadamia nuts - have a rich buttery flavor.

🔪 Instructions

• Lightly grease 12 muffin cupcake pan or use muffin cup liners.
• Mix the egg replacer according to your package directions. Set aside.
• Combine the flour, baking soda, salt and nutmeg.
• Mash the banana and combine with the sugars, vegan butter, almond milk and prepared egg replacer.
• Fold in ½ cup of the macadamia nuts.
• Divide evenly among the 12 muffin tins.
• Sprinkle the remainder of the macadamia nuts over the tops of the muffin batter in the tins.
• Bake at 350• for 25 minutes.
• When done baking let set 5 minutes then transfer to a cooling rack to cool completely.

💭 How are they stored

Vegan Banana Muffins will keep in the refrigerator for a week. You can also freeze them for the future.

IF FREEZING:

After they have cooled you can freeze them in freezer bags or freezer-safe containers.

They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.

💭 Baker's top tips

• You can use a muffin pan that is non-stick or not. I woud suggest either greasing the regular pans or use muffins cups.
• You can substitute organic white flour or use half white flour and half wheat flour. The muffins are pretty light as is but that is just in case you don't have any whole wheat flour on hand.
• As always with baked goods, don't overwork the batter. That helps keep the muffins light.
• Try not to leave out the ground nutmeg. It really adds just that little bit of extra flavor.

📖 Breakfast muffins

1. Healthy Morning Muffins really are over-the-top healthy and still taste great!
2. Are Apricots one of your favorites. Well, dried apricots are wonderful in these Vegan Apricot Muffins.
3. I’d better do a ‘Best Morning Muffins You’ve Ever Had’ Roundup because I just counted sixteen recipes on the blog. Ha! And they’re all very different. Here’s one more for you – Cinnamon Apple Crisp Muffins 🙂

If you take a photo of your beautiful breakfast muffins I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Please try this recipe so you can experience Banana Macadamia Nut Muffins and a few of the passions of Hawaii.

📋 Recipe

These photos were from 2013 and were edited pretty dark. They are darkish muffins but not that intense 🙂