The Best Vegan Banana Muffins

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.

Why You'll Love This Vegan Banana Muffins Recipe

• Simple Ingredients- This banana muffin recipe uses simple, everyday ingredients that you probably already have in your pantry.
• Great for Meal Prep- Banana nut muffins can be made ahead of time and stored in the fridge or freezer for a quick and convenient breakfast or snack option.
• Delicious- The combination of ripe bananas and crunchy macadamia nuts creates a delicious flavor profile that will have you coming back for more.

Ingredients

Ingredients

• 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.

How To Make Vegan Banana Nut Muffins

1. Preheat your oven to 350F, lightly grease a 12-hole muffin pan, or line it with muffin cup liners.
2. Make the egg replacer in a small bowl according to the package instructions.
3. Combine the flour, baking soda, salt, and nutmeg in a large mixing bowl. 
4. Mash the banana, then combine it with the sugars, vegan butter, dairy-free milk, and prepared egg replacer.
5. Fold in ½ of the macadamia nuts.
6. Divide the batter evenly between the 12 muffin tins.
7. Sprinkle the remainder of the macadamia nuts over the tops of the muffin batter in the tins.
8. Bake muffins for about 25 minutes.
9. Cool muffins for around 5 minutes before transferring them to a rack to cool completely.
10. Enjoy as desired.

Note- This incredible muffin batter can make delicious vegan banana bread or cute mini muffins. You will need to adjust the cooking times according to the size of your pan.

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.

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.

📋 Recipe