The Best Vegan Banana Muffins

Ginny McMeans

Ginny McMeans

Published:

April 10, 2024

Last Modified:

April 10, 2024

Banana nut muffins are a delightful breakfast treat or snack. Their moist and fluffy texture, combined with the satisfying crunch of macadamia nuts, will surely make you smile.

Vegan banana nut muffins ready 8

I love a good banana bread as much as the next girl, but truthfully, I get a little bored of it being the go-to method for using up the rapidly darkening bananas that somehow manage to be constant tenants of the fruit bowl. 

Drawing inspiration from a swoon-worthy stack of banana pancakes I had in Hawaii (more on those in a moment!) I came up with the idea for a banana muffin recipe–fully loaded with sweet banana flavor and crunchy macadamia nuts–that would deliver big tropical flavors in an easy to whip up, completely vegan way. 

One bite of these muffins takes me right back to the Big Island every time, and my hope is that they can serve as a mini mental vacation for you too. Next time you find yourself in a banana surplus, give the banana bread a break and try out a batch of these vegan banana nut muffins instead!

Ingredients

Vegan banana nut muffins ingredients labels
  • Whole Wheat Pasty Flour- Any flour will do to make fantastic banana nut muffins. I use whole-wheat pastry flour to take them to the next level. Its lighter texture results in muffins that are airy and fluffy.
  • Baking Soda- Used as a leaving agent to help the muffins rise and become soft. Baking powder can also be used as the leaving agent. 
  • Salt- Enhances the flavors of all the other muffin ingredients.
  • Ground Nutmeg- Adds a mild spice that complements the sweetness of the bananas.
  • Bananas- Along with the classic banana flavor, ripe bananas also provide moisture to the muffins.
  • Coconut Sugar- Provides a subtle essence of caramel, adding a delightful touch of flavor.
  • Organic Sugar- Used as a sweetener.
  • Vegan Butter-  Adds a rich buttery taste to the muffins while keeping them moist.
  • Non-Dairy Milk- Binds the ingredients together and creates a smooth batter. Almond milk, oat milk, coconut milk, or soy milk will all work for this vegan banana muffin recipe.
  • Egg Replacer- Common egg replacers, such as applesauce, mashed bananas, silken tofu, commercial egg replacement powders, and flax seeds or chia seeds, are great for helping to bind ingredients and provide moisture. I typically use flax or chia eggs since these are two ingredients I usually have at home, and making them is very easy. 
  • Macadamia Nuts- Provides a rich buttery flavor that complements the sweetness of the bananas and adds a nice crunch to the muffins.
Looking down at baked nut covered macadamia nut banana muffins still in the baking pan.

How To Make Vegan Banana Nut Muffins

  1. Preheat and prep. Preheat your oven to 350℉. Place paper or silicone muffin cup liners in a 12-hole muffin pan, or lightly grease the cups if you don’t have liners. 
  2. Combine the dry ingredients. In a large mixing bowl, add the whole wheat flour, baking soda, salt, and nutmeg. Whisk until well combined. 
  3. Incorporate the wet ingredients. To the dry ingredients, add the mashed banana, coconut sugar, organic cane sugar, dairy free butter, dairy free milk, and prepared egg replacer. Note: if you are using a powdered egg replacer, please follow the instructions provided on package to reconstitute it prior to incorporating into your muffin batter.
  4. Add the nuts. Gently fold half of the chopped macadamia nuts into the batter.
  5. Portion the batter. Evenly distribute the batter between the 12 muffin cups. 
  6. Top and bake. Use the remaining chopped macadamia nuts to top off the batter in each of the 12 muffin cups. Transfer the muffin pan to your preheated oven and bake until the tops are lightly golden and a cake tester inserted in the center comes out clean, about 25 minutes.  
  7. Cool. Once baked, let the muffins cool in the pan for about 5 minutes. Then remove them and place on a wire rack to cool completely.  
  8. Serve! I 100% recommend enjoying one of these muffins while still warm from the oven, with a smear of your favorite vegan butter!

Watch Us Make These Banana Nut Muffins

Chef Tips

  • Use Ripe Bananas- The key to making flavorful banana muffins is ripe and even overripe bananas. The riper the bananas, the sweeter they are, and the more flavor they will add to the muffins. 
  • Don’t Overmix The Batter- When mixing the batter, be careful not to overmix it. Overmixing can cause the muffins to become tough and dense. Mix until the ingredients are just combined. 
  • Use Muffin Liners- I really dislike doing the dishes, so I’m always looking for ways to make cleaning up easier. One trick I use is to put muffin liners in my muffin tins. The liners not only prevent the muffins from sticking to the tins but also make them easy to remove. Additionally, you can choose fun, decorative liners to add a special touch to your baked goods for special occasions.

Popular Substitutions And Additions

  • Nuts- Instead of macadamia nuts, you can use any other type of nut, such as chopped walnuts, cashews, or almonds.
  • Sugar- You can use regular brown sugar instead if you don’t have coconut sugar.
  • Flour- Use almond flour, oat flour, or gluten-free flour to make these muffins gluten-free.
  • Shredded Coconut- While visiting Hawaii, I ordered banana pancakes from a local restaurant, and when the stack of flapjacks arrived, my mouth started to water. The pancakes were topped with fresh bananas, macadamia nuts, maple syrup, and coconut flakes, and they tasted absolutely delicious! I often add shredded coconut to my muffin batter to recreate those amazing flavors and relive that moment.
  • Extras- For added flavor, add a pinch of ground cinnamon, vanilla extract, or vegan chocolate chips to the batter for an even more delicious muffin.
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Banana Nut Muffins Storage

Store muffins in an airtight container or zip-top bag at room temperature for up to 3 days. Add paper towels to absorb moisture. 

Freeze for up to 2 months. 

Reheat them in the microwave in 10-second intervals to warm them up to ensure that they stay moist and tasty, just like when they were freshly baked.

Vegan banana nut muffins ready 8

Vegan Banana Muffins

Ginny McMeans
5 from 2 votes
A delicious banana muffin with a moist, fluffy texture, sweet flavor, and satisfying macadamia nut crunch makes them perfect for breakfast or a quick snack.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Muffins

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Ingredients
  

  • 1 1/2 cups Whole wheat pastry flour
  • 1 1/2 teaspoons Baking soda
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground nutmeg
  • 2 cups Bananas – possibly 2 mashed
  • 1/4 cup Coconut sugar
  • 1/2 cup Organic Sugar
  • 1/2 cup Dairy-free butter melted
  • 1/4 cup Dairy-free milk
  • 1 Egg replacer – of your choice
  • 1 cup Macadamia nuts, divided – 1/2 cup each chopped for the inside of the batter and chopped to sprinkle on the top of the muffins

Instructions
 

  • Preheat your oven to 350℉. Line a 12-hole muffin pan with paper or silicone liners, or lightly grease.
  • In a large mixing bowl, add the whole wheat flour, baking soda, salt, and nutmeg. Whisk until well combined.
  • Add the mashed banana, coconut sugar, organic cane sugar, dairy free butter, dairy free milk, and prepared egg replacer.
  • Gently fold half of the chopped macadamia nuts into the batter.
  • Evenly distribute the batter between the 12 muffin cups.
  • Use the remaining chopped macadamia nuts to top off the batter in each of the 12 muffin cups. Transfer the muffin pan to your preheated oven and bake until the tops are lightly golden and a cake tester inserted in the center comes out clean, about 25 minutes.
  • Once baked, let the muffins cool in the pan for about 5 minutes. Then remove them and place on a wire rack to cool completely.
  • Serve warm with vegan butter, or any way you like!

Video

Notes

IF FREEZING:
After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer .
They defrost quickly so it really doesn’t take any planning. The microwave will also zap them in 20 seconds.
 

Nutrition

Serving:1Muffin, Calories:231kcal, Carbohydrates:23g, Protein:3g, Fat:15g, Saturated Fat:3g, Sodium:261mg, Potassium:229mg, Fiber:3g, Sugar:7g, Vitamin A:385IU, Vitamin C:3.3mg, Calcium:23mg, Iron:1mg

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Ginny McMeans

Ginny McMeans

Hi, my name is Ginny and it is fantastic that you have come to visit and see my recipes. I have a positive attitude and can’t seem to be in nature enough. My North American bird count is 678 and I’m always watching for mammals and insects too. My head is stuffed full of recipes that I want to create and life is just to dang short. The recipes feature healthy and delicious vegan food that you can enjoy now or freeze for future meals. Read more about me . . .

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