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Vegan Banana Nut Muffins

Bowl of banana nut muffins with a single muffin with a bite out of it sitting in the foreground.

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.

Scale

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

Keywords: vegan, muffins, banana, nuts