Vegan Banana Walnut Muffins

The one thing which I bake quite often is either banana bread or banana muffins because we keep buying a lot of bananas and I intentionally let a few of them to overripe to use it for baking later. After baking the best vegan banana bread ever I did try a couple of other similar recipes but till date that recipe is the clear winner. So I stopped trying new banana bread recipes.

Banana is our all time favorite fruit. Who doesn't like it! I especially am very fond of it because I love to bake with it and use it in smoothies too. It's not a surprise that I have a huge collection of banana recipes in the blog here.

I have so many good baking recipes with bananas that it is becoming difficult to find other interesting recipes. I have banana bread recipe, banana muffin recipes, banana cupcake recipes. The one thing missing is banana cake recipe. Have to try it soon.

Recently I borrowed Sweet Vegan by Emily Mainquist from the library and found a recipe for vegan banana muffins. I already have a couple of banana muffins without eggs recipes. Banana bran muffins, Nutella banana muffins, strawberry banana muffin recipe, vegan chocolate banana muffins, just to mention a few.

I was missing a vegan banana muffin recipe in the collection and was very happy to see a recipe for the same! It was a pretty simply recipe too! It is originally a vegan banana nut muffins recipe, but if you want to send it to school with kids, omit the walnuts and add chocolate chips instead.

Emily has used vegan butter substitute which I have substituted with organic, refined coconut oil. Other than that I have not made any major changes to the recipe. The only downside for me is it that it makes quite a small batch. I was able to get only 9 vegan banana muffins out of it.

The book has a lot of other vegan baking recipes and quite a collection of gluten-free and vegan recipes too with amazing pictures.

Recipe

Vegan Banana Walnut Muffins

Madhuram

Are you looking for a recipe to bake the best vegan banana muffins? Here it is! These are so light and moist that it's difficult to believe that it's a vegan banana muffin recipe. Ener-G egg replacer is used as the egg substitute and it has worked perfectly.

4.91 from 10 votes

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Prep Time 20 minutes mins

Cook Time 17 minutes mins

Total Time 37 minutes mins

Course Muffins

Cuisine American

Servings 9 Muffins

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Need To Convert Measurements?Check out the Baking Measurement Chart!

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 mashed bananas
• ▢ 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 chopped walnuts

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.

My Notes

1. 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.
2. 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.
3. The original recipe was to yield 8 muffins and I got 9 out of the batter.

Taste & Texture

1. 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.

Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!