I absolutely love making these banana nut muffins with caramelized walnuts for breakfast or a delicious afternoon snack! They are healthy, vegan, super moist, and loaded with oats and walnuts.
Why This Recipe Works
Oh, how I love muffins! These banana nut muffins are definitely one of my favorites. And also my husband and our kids can’t get enough of them. It’s such an easy one-bowl muffin recipe that is definitely a keeper!
The recipe is pretty healthy and made with whole food ingredients like whole wheat flour and oats, so it’s even healthy enough for breakfast. It’s the perfect grab and go breakfast for busy mornings. And it also makes a great afternoon or school snack.
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.
Then line a muffin tray with paper liners. Divide the mixture evenly among the 12 muffin paper liners and bake for 20 minutes.
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.
What Goes Into This Recipe
- 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
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.
Recipe Notes
- 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.
Frequently Asked Questions
How Long Do The Muffins Last?
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.
Can I Freeze The Muffins?
Yes, they 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
- Vegan Banana Muffins
- Zucchini Carrot Muffins
- Vegan Blueberry Muffins
- Sweet Potato Muffins
- Vegan Pumpkin Muffins
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!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Banana Nut Muffins
Ingredients
For the Muffins:
- 2 tablespoons ground flaxseeds
- 6 tablespoons water
- 2 ripe bananas
- 2 cups whole wheat flour
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1 cup quick oats
- 2 1/2 teaspoons baking powder
- 1/2 cup coconut sugar
- 1/4 cup unsweetened almond milk
- 1 cup vanilla-flavored coconut or soy yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts
For the Topping:
- 1/2 cup chopped walnuts
- 2 tablespoons maple syrup
- 1 tablespoon vegan butter
Instructions
- 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.
- In a large bowl, combine all of the ingredients for the batter.
- Whisk with a wooden spoon until well combined.
- In a small pot, combine the vegan butter, maple syrup, and walnuts. Cook for about 3 minutes until caramelized. Stir constantly.
- Line a muffin tray with paper liners. Divide the batter evenly among the 12 muffin paper liners.
- Top with the caramelized walnuts.
- Bake for 20 minutes.
Notes
- 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.
- You could also use mixed nuts (for example walnuts, cashews, hazelnuts, and almonds) for this recipe.
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