Vegan Banana Walnut Muffins

5 from 17 votes

Bake these moist and flavorful vegan banana walnut muffins—light, tender, and perfect for breakfast or a snack. This easy recipe combines ripe bananas, chopped walnuts, and a hint of vanilla, creating a delightful treat that's both eggless and dairy-free.

Prep Time20

Cook Time17

Cooling Time5

Total Time42

Method: Baking

Course: Muffins

Servings: 9 Muffins

Ingredients

Dry Ingredients:

2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

½ cup coconut oil
1 cup bananas mashed
3 teaspoons ener-g egg replacer
4 tablespoons warm water
1 teaspoon vanilla extract
2-4 tablespoons water or non-dairy milk optional

Add-ons:

¾ cup walnuts chopped

Substitutes:

Instructions

Preheat oven to 350F/180C for 15 minutes. Line 8 or 9 muffin cavities with paper liners. Grease the paper liner with non-stick cooking spray if you want to peel the muffins off the liner immediately after baking. Whisk/blend until frothy the egg replacer with the water and set aside.
In a large bowl mix together the dry ingredients.
To the flour mix add the oil, mashed bananas, egg replacer liquid and vanilla extract. Stir in the walnuts too. The batter will be quite thick.
Scoop about ¼-1/3 cup of batter for each muffin and bake for about 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine was done in 17 minutes itself.
Cool the pan on a cooling rack for about 5 minutes. Then remove the muffins out of the pan and serve immediately or cool completely to store it.

Notes

I avoid using whole wheat flour in banana bread/muffin recipes because I personally don't like the taste of that combo. But you could use it if you like it.
Once I prepared the batter I felt that the batter was too thick (this was actually mentioned in the recipe itself) so I added about 3 tablespoons of rice milk to it.
The original recipe was to yield 8 muffins and I got 9 out of the batter.

Taste & Texture

These vegan banana muffins tasted great, had the right texture and the shape was perfect too. Depending upon the sweetness of the bananas you would have to slightly increase the quantity of sugar. The first time I tried this recipe with very ripe bananas the ¾th cup sugar mentioned in the recipe was perfect. But the second time I baked these muffins with not so ripe bananas, I felt that the muffins could have been sweeter.

Nutrition