Vegan banana nut muffins? Yes Please! Am I the only one who likes to bake first thing in the morning? I know that there are many of you out there who love to do this exact thing but are limited to weekends due to the weekday time crunch. Not anymore!
Made using only a single bowl, these muffins can be prepped in only ten minutes leaving you plenty of time to accomplish the rest of your morning routine in record time. You can go for a run or hop in the shower while they are in the oven. Quick and simple.
I also really like my breakfasts to be at least somewhat healthy. I’m not talking perfection but I see absolutely no merit in eating a bunch of greasy, fried, or overly sweet things first thing in the morning. Not the best way to set yourself up for success.
These muffins are completely vegan, oil-free, lightly sweetened, and full of fiber making them an awesome alternative to your daily donut. Complete with gooey banana and peanut, almond, pecan, and walnut flavor, no one will be able to tell these muffins are vegan.
The crunchy, nutty topping ties the whole experience together offering a contrasting texture to the moist bread of the muffin. I wish I could have these on my countertop every morning.
So go ahead and start your morning (afternoon or evening also acceptable) right! Start up your oven and get your whole kitchen warm and begin wafting incredible banana smells throughout your place. You’ll be glad you did.
Vegan Banana Nut Muffins
These incredible one-bowl muffins are full of banana flavor and all of your favorite nuts! Completely oil-free, these muffins make a great, healthy breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 14 muffins 1x
- Category: Breakfast
- Cuisine: Vegan, Baking
Ingredients
3 large, ripe bananas
1/2 c creamy peanut butter
3/4 c nondairy milk
1 flax egg
1 tsp vanilla extract
1/2 c brown sugar
1 c whole wheat pastry flour
1/2 c almond flour
2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 tsp allspice
1/2 c walnuts
1/2 c pecans
Instructions
1. Preheat oven to 350 degrees F (175 C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together mashed banana and peanut butter until smooth. A few lumps of banana is ok. Add in nondairy milk, flax egg, vanilla extract, and brown sugar. Whisk again until well-combined. Add remaining ingredients to the bowl and whisk until everything is well-incorporated. Do not over-mix.
3. Fill muffin wrappers 3/4 of the way full with batter. Top each muffin with 1-2 tbsp. chopped nuts. Bake on center rack of oven for 18-22 minutes. Allow to cool in muffin tin for 3-4 minutes before transferring to a cooling rack.
4. These muffins can keep in an airtight container at room temperature for 3-4 days or be frozen for up to a month.
Nutrition
- Serving Size: 1 muffin
- Calories: 148
- Sugar: 11.6g
- Sodium: 278mg
- Fat: 6.3g
- Saturated Fat: 0.6g
- Carbohydrates: 22g
- Fiber: 2.7g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan, muffins, banana, nuts
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