Go Back
+ servings
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


  • 1 tbsp (8g) flaxseed meal
  • 2 tbsp (29g) water
  • 3 medium ripe bananas, mashed (approx. 1 cup)
  • ½ cup (118g) non-dairy milk
  • ¼ cup (70g) maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup (149g) whole-wheat flour
  • ½ cup (43g) rolled oats
  • 2 tbsp brown sugar
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 cup (90g) roughly chopped walnuts


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


  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.