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banana nut muffins

Banana Nut Muffins

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

Course Breakfast, Dessert
Keyword vegan, vegan banana nut muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Taavi Moore

Ingredients

  • 1 tbsp (6g) flaxseed meal
  • 2 tbsp water
  • ½ cup (121g) non-dairy milk
  • 1 tbsp apple cider vinegar
  • 3 medium ripe bananas, mashed (approx. 1 ½ cups)
  • ½ cup (102g) dark brown sugar
  • ½ cup (96g) vegetable oil
  • 1 tsp vanilla extract
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 ½ cup (327g) all-purpose flour
  • ¾ cup (67g) old-fashioned rolled oats
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup (90g) roughly chopped walnuts

(Optional): Frosting

  • ⅓ cup room temperature, vegan butter
  • 1 cup powdered sugar
  • 2-3 tbsp non-dairy milk

Instructions

  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 non-dairy milk and vinegar. Let sit for 5 minutes. Whisk in flax egg, mashed banana, brown sugar, vegetable oil, vanilla extract, baking soda, and baking powder until smooth. Add flour, oats, 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. 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.