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    You are here: Home / Breakfast / Vegan Banana Nut Muffins

    Vegan Banana Nut Muffins

    Published: September 23, 2023. Last Updated: September 24, 2023 by: Ginny McMeans

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    Jump to Recipe -
    Center vegan banana muffin sprinkled with chopped nut against a white background. Text above with orange overlay for pinterest.

    Vegan Banana Nut 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

    Vegan banana nut muffins ingredients labels
    • 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 help 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.
    Looking down at baked nut covered macadamia nut banana muffins still in the baking pan.

    🔪 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 it 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 be kept 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.

    Vegan banana nut muffins ready 6

    💭 Baker's top tips

    • You can use a muffin pan that is non-stick or not. I would suggest either greasing the regular pans or using muffin 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.
    Vegan banana nut muffins ready 11

    📖 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 🙂

    📋 Recipe

    Vegan banana nut muffins ready 8

    Vegan Banana Muffins

    Ginny McMeans
    Banana Macadamia Nut Muffins are full of a couple of the great exports of Hawaii.
    5 from 2 votes
    Print Pin Recipe Save Saved
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Breakfast
    Cuisine Muffins, Snacks, Vegan
    Servings 12 Muffins
    Calories 231 kcal

    Ingredients
      

    • 1 ½ cups Whole wheat pastry flour
    • 1 ½ teaspoons Baking soda
    • ¼ teaspoon Salt
    • ⅛ teaspoon Ground nutmeg
    • 2 cups Bananas - possibly 2 mashed
    • ¼ cup Coconut sugar
    • ½ cup Organic Sugar
    • ½ cup Dairy-free butter melted
    • ¼ cup Dairy-free milk
    • 1 Egg replacer - of your choice
    • 1 cup Macadamia nuts, divided - ½ cup each chopped for the inside of the batter and chopped to sprinkle on the top of the muffins

    Instructions
     

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

    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: 1MuffinCalories: 231kcalCarbohydrates: 23gProtein: 3gFat: 15gSaturated Fat: 3gSodium: 261mgPotassium: 229mgFiber: 3gSugar: 7gVitamin A: 385IUVitamin C: 3.3mgCalcium: 23mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Ginny McMeans

      May 23, 2020 at 7:26 am

      Yes, that would be perfect Daphne.

    2. Alexandria Phillips

      May 22, 2021 at 8:10 am

      I can't rate yet because they are in the oven but I just want to say thank you! It is so hard to find recipes that use wheat still. I am getting freshly milled wheat flour and it is nice to find new recipes to use it in.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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