Random fact: I don’t like bananas. As a child, they were one of my least favorite fruits. The texture, the taste, eating bananas by themselves…nope, nope, and nope. But when bananas are in baked goods, it’s a completely different story. Like when they’re in these amazing vegan banana nut muffins. It’s very weird. But I’ll accept it.
The only time I find myself buying bananas is when I am getting ready to bake. You can imagine how long I have to keep bananas in storage until they ripen. Vegan banana nut muffins are hands-down one of my favorite baked goods. I find that they are quite comforting to eat. I was inspired to “veganize” these muffins from a recipe I found on Pinterest by Sally of Sally’s Baking Addiction. Because why not be up for the challenge? This recipe features four extremely ripe bananas, brown sugar, a hint of nutmeg and cinnamon and walnuts. Plus, they are completely vegan! And very, very moist.
Overripe bananas are best for muffins. I prefer to use them until the peels blacken almost completely. It takes about three weeks. By this time, the bananas become very sweet and provide a very banana-y flavor in the muffins.
A few other tips and tricks for amazing muffins:
- Make sure to “spoon and level” the flour to achieve accurate flour measurements – read more about it in the recipe notes.
- What about eggs? I make flax eggs to help bind my muffins. This is the brand I use. I purchase my flax meal from Kroger or Sprouts.
- Fill the muffin tins to the top for high domes.
Whew…They smell incredible. And these muffins have the perfect domes.
Look at that action. We thank God.
These are the BEST vegan banana nut muffins you will ever try. Even for my fellow banana-haters.
Vegan Moist Banana Nut Muffins
- 1 and 1/2 cups of all-purpose flour spooned and leveled*
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 large overripe bananas
- 6 tbsp vegan butter melted
- 2/3 cups light or dark brown sugar packed
- 2 tbsp dairy-free milk*
- 1 tsp vanilla extract
- 1 flax egg
- 1/3 cup of walnuts optional
Preheat oven to 425 °F (218°C). Line a 12-count muffin pan with cupcake liners and set aside.
Prepare your flax egg: Stir 1 tbsp ground flax meal + 3 tbsp of warm water in a bowl. Set aside for 5-10 mins.
Whisk dry ingredients: Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
Prepare wet ingredients: In a larger bowl, mash the bananas. Beat or whisk in brown sugar, vanilla extract, melted vegan butter, milk, and flax egg.
Pour the dry ingredients into the wet ingredients. If you are adding nuts, do so now. Then, using a whisk or spatula, whisk or stir the batter until combined. Do NOT overmix. 10-12 stirs is all you need. The batter will be thick - "spoonable" not pourable.
Spoon the muffin batter into the cupcake liners. Fill them to the top. Bake the muffins at 425°F for 5 minutes. *
After 5 minutes, reduce oven to 350°F (177°C) and let muffins bake for an additional 16-18 minutes, or until a toothpick comes out clean. Remove the muffins from the oven and allow them to cool for 5-10 minutes. Then, place them on a wire rack to allow them to cool completely.
Muffins will keep for a few days at room temperature or up to 1 week in the fridge. They can be frozen for up to 3 months in a resealable bag.
'Spooned & leveled' flour: This means to spoon the flour into a measuring cup and then level it off. You can use the back of a knife to level the flour. It's a wonderful tip to make sure you're using the right amount of flour.
Baking at a higher temperature: The initial high heat (425°F) creates a burst of steam that lifts the top of the muffin. This gives your muffins high domes.
Dairy-free milk: I prefer to use cashew milk as it's thicker and creamier than almond or soy milk - However, any dairy-free milk will add moisture to the muffins.