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.
If you tried this Vegan Banana Walnut Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Banana Walnut 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.
My 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
Nutrition
Raman says
Can we freeze them
Madhuram says
Yes, you can.
Sam says
How many bananas make 1 cup mashes bananas?
Madhuram says
Depending on the size 3-4 bananas possibly.
Seema says
Will it work ok with acv....did u tried this recipe with acv
Madhuram says
I haven't tried this recipe with ACV, but I'm thinking it should work fine.
Laura says
Delicious, fluffy muffins! Not only was I feeling lazy and took some shortcuts, but I also doubled the recipe, and they still turned out wonderfully. I had some extra banana, so I left out the egg replacer. I also did not mix the dry ingredients separately - just mixed the wet together, then added in the dry. Finally, I added in the extra liquid at the end when it seemed too thick to scoop well. Great recipe!
Madhuram says
That's great to know Laura. Thanks for the feedback.
jenny says
Hi how much egg does the egg replacement replace?
Madhuram says
Hi Jenny this recipe was egg free to begin with. I guess it replaces one egg.
Nupur says
Hi,
What can I replace energy egg replacer with?
I want to use flaxseed ..can you please let me know in what quantity it should be used in this recipe and will the muffins come out light and airy just like the original recipe?
I made the vegan blueberry muffins from your recipe which uses vinegar and baking soda.It was a big hit in my family.
Thanks!
Madhuram says
That's great to know that you the vegan blueberry muffins were a hit. I would probably try a teaspoon of apple cider vinegar instead of Ener-G in this recipe too. I'm thinking that it should work.
Nupur Rathod says
ok.I saw in other older comments people asking the same question about using flaxseed meal instead and am confused how much to use.
In your Notes section in Egg substitutes page, its 1 tbsp flaxseed meal for each egg and in the table and other comments its 1.5 tsp of flaxseed.
Could you please tell exactly whats the quantity?
Madhuram says
I have used both the measurements and it turns out fine Nupur.
Sarah says
The original recipe calls for 1/2 butter substitute. When melted that equals less than 1/2 cup, so if you are substituting oil, you can use 1/3 cup or 6 TB.
Madhuram says
Yes that should be fine Sarah.