Banana Nut Muffins

Craving a delicious and comforting treat? Look no further than these mouthwatering banana nut muffins! Bursting with banana flavor and loaded with crunchy walnuts, they’re the perfect treat for any time of the day.

Jump to:

• Why This Recipe Works
• Ingredients & Substitutions
• How To Make This Recipe 
• Tips & Tricks 
• Equipment
• Storage
• Freezing
• Why Do My Muffins Stick to the Paper Liners? 
• Related Recipes
• I Love To Hear From You! 
• Banana Nut Muffins

Why This Recipe Works

If you’re a fan of moist and flavorful muffins, this recipe for banana nut muffins with caramelized walnuts is a must-try. Packed with the natural sweetness of ripe bananas, oats, and whole wheat flour, these muffins are the perfect grab-and-go breakfast for busy mornings.

And they also make a great afternoon or school snack. They are healthy, vegan, super moist, and loaded with oats and walnuts. 

It’s such an easy one-bowl muffin recipe that is definitely a keeper! All in all, you need only 10 minutes of active preparation time. 

Just mash the bananas and place all ingredients in a large bowl. Stir with a wooden spoon until well combined. 

Now, let’s talk about why this recipe works like a charm. First and foremost, the star ingredient: ripe bananas. Their natural sweetness not only adds incredible flavor but also ensures that the muffins turn out moist and tender.

Plus, bananas are a fantastic source of potassium, fiber, and vitamins, making these muffins a healthier alternative to most baked goods. 

And let’s not forget the walnuts! Their crunchy texture and rich taste complements the bananas beautifully. Plus, they provide the muffins with healthy fats.

To make the banana muffins extra moist, I added vanilla-flavored coconut yogurt. Mashed bananas and ground flaxseeds serve as the perfect egg replacement in this recipe. 

With just a few staple ingredients like flour, sugar, plant-based milk, and baking powder, you can whip up a batch of these delicious muffins in no time. And it’s the perfect perfect recipe to use up overripe bananas. 

So grab some bananas and whip up a batch of these banana nut muffins. Trust me, this recipe is a game changer! 

Ingredients & Substitutions

• Bananas – make sure the bananas are pretty ripe with a few brown spots on the outside. The riper, the sweeter. 
• Whole Wheat Flour – or spelt flour. For a gluten-free version, use a gluten-free flour blend. 
• Oats – quick oats. 
• Coconut Sugar – you could also replace it with brown sugar. 
• Walnuts – or nuts of your choice. You could also use mixed nuts. 
• Flaxseeds – use ground flaxseeds (soaked with water) for an easy egg replacement. 
• Almond Milk – unsweetened. Or oat or soy milk. 
• Plant-Based Yogurt – I used vanilla-flavored coconut yogurt. You could also use soy yogurt. 
• Cinnamon 
• Vanilla Extract – use natural vanilla extract. 
• Oil – melted coconut oil. 
• Salt – it enhances the flavors. 
• Maple Syrup – you could replace it with agave. 

How To Make This Recipe 

1. Step: Preheat your oven to 350 °F. In a small bowl, combine the ground flaxseeds and the water. Set aside and let it soak for at least 5 minutes. Meanwhile, mash the bananas with a fork. 

2. Step: In a large bowl, combine all of the ingredients for the batter.

3. Step: Whisk with a wooden spoon until well combined. 

4. Step: In a small pot, combine the vegan butter, maple syrup, and walnuts. Cook for about 3 minutes until caramelized. Stir constantly. 

5. Step: Line a muffin tray with paper liners. Divide the batter evenly among the 12 muffin paper liners. 

6. Step: Top with the caramelized walnuts. 

7./8. Step: Bake for 20 minutes. 

Tips & Tricks 

• As every oven is a bit different, it’s best to do a toothpick test to check if the muffins are done. Adjust the baking time if needed. 
• I used whole wheat flour for my muffins to make them healthier. You could also replace it with spelt flour or all-purpose flour if you want. For a gluten-free version, use a gluten-free flour blend. 
• You could also use mixed nuts (for example walnuts, cashews, hazelnuts, and almonds) for this recipe. 

Equipment

You need the following equipment for this recipe:

• fork
• mixing bowl
• wooden spoon
• small saucepan
• muffin pan
• paper liners

Storage

I recommend storing the muffins in an airtight container at room temperature. Line the container with paper towel and put another layer on top of the muffins. It will soak up the moisture and the muffins will stay delicious and fresh. 

This way the muffins will last up to 3 days. In the fridge, they will lose a lot of flavor. 

Freezing

The muffins freeze very well. You can store them in the freezer for up to 3 months. 

Why Do My Muffins Stick to the Paper Liners? 

Muffins sometimes stick to the paper liners when they are not completely cooled down.

So in most cases it helps to just wait for a bit. So be patient. You could also store them in the fridge for an hour or two. However, I would recommend not to store them in the fridge permanently as they will lose flavor.

If you want to eat your muffins warm, it’s better not to use any paper liners. Just make sure you grease the muffin pan well before you add the batter.

Related Recipes

I Love To Hear From You! 

I hope you like these banana nut muffins as much as we do around here.

If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina