Vegan Banana Muffins

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.

Course Breakfast

Cuisine Muffins, Snacks, Vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings Muffins

Calories 231kcal

Author Ginny McMeans

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

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