Nutty Banana Muffins… A simple and delicious vegan banana muffin recipe, filled with almonds and walnuts, that even the non-vegans approve!Jump to Recipe
I love muffins. I always find them so tempting, so appealing… but right from the first bite, I regret. They are either too sweet or too greasy for my taste, and it might just be psychological, but it prevents me from fully enjoying them. That is why I almost always modify other people’s recipes. I have to confess that my alterations to recipes used to result in edible but not-so-great dishes. Luckily, I was able to take classes at CulinAerie, a cooking school in Washington D.C., where I found out which mistakes I was making and learned how to solve them.
These Nutty Banana Muffins are…
…the successful and delicious result of many attempts at improving traditional banana bread recipes. The banana flavor is on point. The nuts give them a little crunch. And altogether, they are so moist and tasty that nobody will notice that they are solely plant-based. And you shouldn’t need to add any icing or sweetener, but if you must, then go for a homemade chia seed jam 🙂
Bonus for this recipe:
- You only need one large mixing bowl, which means less dishes to wash.
- You can check out the recipe’s video in my Instagram reels to see how your batter should look.
- Poor the batter in a loaf pan and bake for 40 to 45 minutes to make a nutty banana bread instead.
Nutty Banana Muffins
- Muffin tin for 12 muffins
- 1 large mixing bowl
- 3 bananas
- 1/2 cup raw cane sugar
- 1 tsp lemon juice
- 3 tbsp flaxseed meal
- 1/4 cup coconut oil
- 3/4 cup almond milk (unsweetened)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups all purpose flour
- 1/4 cup sliced almonds
- 1/4 cup crushed walnuts
- Preheat your oven at 355F.
- Peel and mash the bananas with a fork or potato masher.
- Add all the other ingredients one by one, using a spoon to blend each ingredient in before adding the next one.
- Be careful not too over mix your batter, so that your muffins can be light.
- Lightly oil your muffin tin, then divide the batter into the 12 muffin cups.
- Bake for about 25 minutes, or until a toothpick inserted in the center of your cupcakes comes out clean.
- Allow to rest for 10 minutes before serving.
I would love to get your comments on this dish. If you make it, tag @missallergist in your Instagram stories to show me how yours turned out.