These banana nut muffins are ultra fluffy, perfectly moist, and so delicious. They contain healthier ingredients, vegan, and are simple to make.
These banana nut muffins will definitely remind you of a classic bakery-style muffin. They are ultra fluffy, perfectly moist, and studded with chunks of walnuts. Not to mention, this recipe contains healthier ingredients than your traditional store bought recipe.
Healthier swaps include:
- Whole wheat flour and almond flour instead of all-purpose.
- Coconut sugar instead of refined, white sugar.
- Oil-free with the help of applesauce.
Just a little reminder that there is nothing wrong with buying a storebought muffin. AND There is nothing wrong with eating a muffin that contains cane sugar, added oil, and white flour. Rather, look at your diet overall and understand what balance looks like. Eating those muffins are great every once in a while, however if you’d like them a little bit more often this is a great healthier recipe!
These Vegan Banana Nut Muffins are…
- Fluffy, soft, and perfectly moist.
- Healthier than your average muffin.
- Simple and easy.
These banana nut muffins are ultra fluffy, perfectly moist, and so delicious. They contain healthier ingredients, vegan, and are simple to make.
- 2 tbsp flax seed meal
- 4 tbsp water
- ¼ cup non-dairy milk
- 1 tsp apple cider vinegar
- 2 medium ripe bananas
- ½ cup applesauce
- 1 tsp vanilla extract
- ¾ cup coconut sugar
- 1 ½ cups whole wheat flour
- ½ cup almond flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup roughly chopped walnuts
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Preheat the oven to 350 degrees. Line a muffin tin with muffin liners. In a small bowl, whisk together flax seed meal and water. Set aside for 5 minutes. Combine non-dairy milk and apple cider vinegar in a bowl and let sit for 5 minutes.
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To a large mixing bowl, mash bananas until smooth and nearly no lumps remain (a little is fine). Add flax mixture, milk, applesauce, vanilla extract, and coconut sugar. Whisk until smooth. Add flours, baking soda and powder, and salt. Use a wooden spoon or spatula to combine until a thick, but pourable batter forms. Fold in walnuts.
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Use a cookie scoop to evenly distribute batter into muffin liners. They should be nearly full which is fine. Bake for 25 minutes until a toothpick inserted comes out clean and tops are golden brown. Let cool for 5 minutes in the muffin tin before transferring to a wire cooling rack.
Omg, these look so amazing!!
Author
thank you so much! 🙂