Healthy Banana Nut Muffins

I am back! and come bearing a new and delicious recipe! I felt like I have not posted on my blog in forever and that is entirely due to my busy schedule of: moving & studying for finals. Seriously…its been pretty hectic. My life is starting to calm down just a little bit so I finally had some time to create a new recipe and I think you are going to like this one.

I have never been a huge cupcake fan, so muffins have always been my go to. These are not only super easy to make, but are healthy and of course 100% vegan. 


I would highly recommend to finish off these Banana Nut Muffins with a generous piping of coconut cream frosting. 

They are: 

  • Moist, yet still fluffy
  • Oil-free 
  • Vegan 
  • Refined sugar free


Banana Nut Muffins

By: healthienut    Yields: 12/dozen muffins





  • 1 1/2 cups whole wheat flour 
  • 1/4 cup oat flour 
  • 1/4 cup rolled oats
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup coconut sugar
  • 3 ripe mashed bananas or approx. 1 1/2 cups mashed 
  • 1/2 cup plant-based milk
  • 1/4 cup maple syrup
  • 1 flax egg (1.5 tbsp flax seed meal + 3 tbsp water)
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans 


  1. Preheat oven to 350 degrees farenhiet. Line cupcake tin with silicone or paper muffin liners. 
  2. Prepare flax egg by combining flax seed meal and water into a small bowl. Set aside.
  3. Whisk together all dry ingredients into a large mixing bowl. In a separate smaller bowl whisk together the wet ingredients. 
  4. Slowly pour in wet mixture into dry. Whisk well to combine (Do not overmix!). Fold in chopped pecans. 
  5. Using a small ice cream scoop, distribute even amounts of muffin batter into liners. Optional: sprinkle on a bit of dry rolled oats. 
  6. Bake for 15-20 min or until toothpick inserted comes out dry. When muffins are completely cool, pipe on coconut cream frosting. (Optional: sprinkle on coconut sugar & top with halved pecan)



  • 1 can chilled coconut milk 
  • 1 tsp maple extract 
  • 1-2 tbsp maple syrup (depending on desired sweetness) 
  • 1 tsp vanilla extract


  1. Using a hand mixer, combine all ingredients into a small mixing bowl. Refrigerate for 10-15 min. 
  2. Fill up a piping bag with the frosting. Pipe frosting onto muffins. 



1 Comment

    March 18, 2017 / 1:08 am

    Glad to hear from you! I told Selma that I hadn’t read one lately. I enjoy reading your recipies. You’re helping me change . Thanks.

    Aunt Lori

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