Banana Nut Muffins

Moist and fluffy banana muffins studded with chunks of walnuts. This recipe is perfectly spiced and sweetened with simple ingredients.

My favorite muffin flavor is hands down “banana nut.” It’s a classic and for a good reason. Unlike bakery-style banana nut muffins, this recipe contains whole grains, less sugar, and simpler ingredients.

The texture is perfectly moist and fluffy and will leave you wanting the whole batch.

Looking for more delicious muffin recipes? Check out these on the blog:

Lemon Blueberry Buckwheat Muffins

Chocolate Chip Carrot Cake Muffins

Peanut Butter Cup Muffins

Cinnamon Roll Muffins

Banana Bread Coffee Cake Muffins

Why You’ll Love These Banana Nut Muffins:

Moist and fluffy. The combination of banana, flax egg, and maple syrup makes for a deliciously moist muffin. The addition of whole wheat flour to baked goods can often yield a dryer texture, but the combination of those three wet ingredients and the ratio of wet-to-dry will ensure these muffins are moist and fluffy.

Lower in sugar and high in whole grains. 1 muffin contains 14g sugar, which is significantly less than the typical bakery-style banana nut muffin that contains approx. 25g added sugar. Feel free to omit the 2 tbsp of brown sugar for a slightly less sweet version.

Additionally, these muffins are packed with whole grains from the whole wheat flour and rolled oats. 1 muffin contains 4g of fiber.

Simple and easy to make. This recipe contains simple, easy-to-find ingredients and is ready in approx. 30 minutes.

Egg and dairy-free. Instead of eggs, these muffins contain a flax egg and non-dairy milk is used instead of dairy.

How to Make Banana Nut Muffins:

This is a simple, no fuss recipe.

1. Preheat oven to 350°F. Line a muffin tin with muffin liners. In a small bowl, whisk together flaxseed meal and water. Set aside for 5 minutes to thicken. 
2. In a large mixing bowl, whisk together the flax egg, mashed banana, non-dairy milk, maple syrup, vinegar, and vanilla until smooth. Add flour, oats, brown sugar, baking soda, salt, and spices. Use a wooden spoon or spatula to combine until a smooth batter forms. Fold in chopped walnuts. 
3. Fill each muffin liner until almost full. Sprinkle over rolled oats. Bake for 20 min. or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling in the muffin tin for 5 minutes before transferring to a wire cooling rack to cool completely. 
4. While the muffins are cooling, prepare the frosting. In a large mixing bowl, use a handheld mixer to cream butter until light and fluffy. Add powdered sugar and non-dairy milk. Beat on low until smooth and creamy. Top muffins with frosting and garnish with chopped walnuts. 

These Banana Nut Muffins are…

• Moist and fluffy.
• Lower in sugar and high in whole grains.
• Simple and easy to make.
• 100% plant-based.
• Oh so delicious!

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