Best 3 Banana Nut Muffins Vegan Recipes

Banana nut muffins are a timeless classic and a staple in many vegan households. These muffins have a tender crumb, a moist interior, a sweet banana flavor, and the nutty crunch of walnuts. They are perfect for breakfast, a grab-and-go snack, or even a sweet treat. With so many different recipes out there, choosing the best one can be overwhelming. This article will explore the essential elements of a great banana nut muffin and provide tips on how to select the perfect recipe for your taste and dietary preferences. We will also delve into the world of vegan baking, discussing the key ingredients and techniques that make vegan muffins just as delicious and satisfying as their traditional counterparts. So, let's embark on a culinary journey to discover the best vegan banana nut muffin recipe.

Let's cook with our recipes!

VEGAN BANANA NUT MUFFINS

Vegan Banana Nut Muffins image

Easy, basic vegan muffins that make a great breakfast on the go.

Provided by WellRed

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 40m

Yield 18

Number Of Ingredients 13

Ingredients

2 cups whole wheat pastry flour
¾ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
1 cup finely chopped walnuts
¾ cup rolled oats
4 large ripe bananas
1 cup turbinado sugar
½ cup unsweetened almond milk
¼ cup canola oil
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with liners.
Sift flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Stir in walnuts and oats.
Combine bananas, sugar, almond milk, canola oil, vanilla extract, and vinegar in a separate bowl. Blend together until smooth. Add to the flour mixture. Stir until just combined.
Drop batter into the muffin cups, filling each completely full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 23 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 191.8 calories, Carbohydrate 28.8 g, Fat 7.9 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 158.7 mg, Sugar 14.6 g

VEGAN BANANA-NUT MUFFINS

Vegan Banana-Nut Muffins image

I am not a vegan, but tried to be for a couple weeks and this is one recipe that has really stuck with me. It's high-fiber, super healthy, and so good!

Provided by Jeannine S.

Categories Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/3 cups wheat flour (or other flour)
1/2 cup unrefined sugar (you can use regular sugar if you don't have Raw Cane Sugar or Turbinado)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup oat bran (or you can use plain instant dry oatmeal)
1/2 cup chopped walnuts
2 over-ripe mashed bananas
1/3 cup olive oil
1 teaspoon vanilla extract
2/3 cup rice milk (you can use soy or regular milk if you prefer)

Steps:

Preheat oven to 375°F.
Mix dry ingredients together.
In a large bowl, mix wet ingredients together, separate from the dry ingredients.
Gradually mix the dry ingredients into the wet ingredients.
Place mixture into greased muffin tin.
Bake for 20 minutes.
Enjoy!

BANANA NUT MUFFINS - VEGAN

Banana Nut Muffins - Vegan image

From Vegan-a-Go-Go. They didn't give specifics for the type of flour or the type of milk, I chose whole wheat flour & almond milk this time, in order to get the right nutritional data.....it sounds like nearly any flour or milk would work. Haven't tried yet....but plan to!

Provided by magpie diner

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

1 1/3 cups whole wheat flour (or sub flour of your choice)
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup oat bran
1/2 cup chopped walnuts
2 ripe bananas
1/3 cup canola oil (or any light oil)
1 teaspoon vanilla extract
2/3 cup almond milk (any vegan milk will do)

Steps:

Preheat oven to 375 degrees F/190 degrees Celsius In a large bowl mix together the first 7 ingredients.
In a smaller bowl, mash up the bananas quite well then add in the oil, vanilla and milk.
Combine the banana mixture with the flour mixture and blend until "just" mixed.
Spoon into a lightly oiled muffin tin and bake for 15-20 minutes.

Tips:

Use ripe bananas for the best flavor and texture in your muffins.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Be sure to cream the butter and sugar together until light and fluffy for a tender muffin.
Don't overmix the batter, as this will make the muffins tough.
Fill the muffin cups only 2/3 full, as they will rise during baking.
Bake the muffins until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These banana nut muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They are also a great way to use up ripe bananas. With their moist texture, sweet banana flavor, and crunchy walnuts, these muffins are sure to be a hit with everyone who tries them. So next time you have a craving for something sweet and satisfying, give these banana nut muffins a try!