Ever go hunting for a vegan banana nut muffins recipe and all you find are ones that either fall apart or taste, well, sad? Oh, I’ve been there. And let’s be honest – there’s nothing worse than craving something cozy and ending up with a hot mess on your plate. If you’re after a homemade vegan muffin that’s just sweet enough, soft, and you know, actually holds together, you’re in the right spot. Grab a few sad bananas (the spottier, the better) and I’ll walk you through it. 
How to make vegan banana nut muffins:
Alright, I’ll keep this simple because who really wants to scroll through endless fluff when they’re just after a proper recipe? Here’s the rundown: Mash your bananas (don’t overthink it), then mix in your wet ingredients like almond milk and a splash of vanilla. Toss in flour, baking powder, and a pinch of salt. Fold in chopped walnuts – gently, people! – and maybe some cinnamon if you’re feeling wild. Scoop the batter into a lined muffin tray and bake for about 20 minutes at 350°F. You can poke one with a toothpick near the end to check if it’s done – if it comes out clean, you’re golden.
And you know what’s magic? These muffins don’t need fancy substitutes like flax eggs or aquafaba. So newbie and lazy bakers, rejoice. Just keep an eye on the oven, okay? 
The best bananas for banana bread:
This is not up for debate: ugly bananas work the best. Those brown, squishy ones you thought about tossing? They’re little flavor bombs for this vegan banana nut muffins recipe. Fresh, yellow bananas just don’t give enough sweetness and depth. If yours aren’t ripe, you can speed things along by tossing them in a paper bag for a day or two, or even bake them in the oven until the skins turn dark (just don’t forget they’re in there).
It makes a world of difference. Not only do they mash easier, but the muffins turn out way more moist and flavorful. Trust me, after years of trial and error and let’s face it, “banana brick” disasters, ripe is the only way to muffin greatness.
Can I substitute the walnuts?
I get this question constantly – and for good reason. Not everyone vibes with walnuts, or maybe you’re out. You can totally swap them out for other nuts like pecans or almonds, or just skip them entirely if nuts aren’t your thing (school allergies, maybe?). For extra oomph, try adding a handful of vegan chocolate chips or pumpkin seeds. There’s room for creativity here, and kids actually prefer the chocolate chip version at my house. No judgment either way.
Just remember, whatever addition you use, don’t go overboard on quantity or you’ll mess with the structure. Keep it to a scattered sprinkle and your muffins will behave.
Do Vegan Banana Muffins freeze well?
Oh, absolutely. These freeze like champs, which is fantastic if you wanna bake ahead or avoid eating a dozen in one sitting (been there, no regrets). Let them cool first, then pop ‘em in an airtight container or freezer bag. I like to wrap mine individually, so I can snag just one for breakfast or a snack.
Defrosting? No need for any science here – just leave one at room temperature for 30 minutes or give it a quick zap in the microwave. They still taste homemade. I sometimes slice one, toast it, and add a bit of vegan butter. It’s heaven on a Tuesday morning.
“I made these last weekend and they vanished! I love how easy they are – you’d never guess they’re vegan.” – Jessica T.
Want more vegan muffin/bread recipes?
If you just discovered the magic of a good vegan banana nut muffins recipe, you’ve opened a door you’ll never want to close. There are so many more ideas to try! My favorites? Vegan blueberry muffins (bursting, literally, with flavor) or a classic vegan pumpkin bread, especially around fall. I even keep a stash of vegan lemon poppy seed muffins for days when I want something a little zingy.
And don’t feel shy about adapting this banana nut muffin recipe either. Switch up mix-ins, add a sprinkle of oats on top, or swirl in almond butter before baking. Let your taste buds wander!
Serving Suggestions
- Warm ‘em up with your morning coffee for instant joy.
- Slice and add a little vegan butter or almond spread for extra richness.
- Top with a thin layer of jam or drizzle of maple syrup (I’m tellin’ you, don’t knock it till you try it).
- Crumble over vegan yogurt for an easy, filling parfait.
Common Questions
Q: Can I make these gluten-free?
A: Yep, swap in a cup-for-cup gluten-free flour blend. The texture stays lovely.
Q: Do I need a mixer?
A: Nope, just some elbow grease and a big fork for mashing. It’s all very forgiving.
Q: Can I use coconut oil instead of canola?
A: Absolutely, coconut oil gives a sweet hint and it works well in these muffins.
Q: Are they kid-friendly?
A: Winner with picky kids in my house, especially with chocolate chips tossed in.
Q: What if my muffins turn out dry?
A: Check your baking time (every oven is a bit quirky) and don’t skimp on the bananas – moist is best.
Bake Up Something Cozy Today
Baking a batch of vegan banana nut muffins is honestly easier than you think, especially with this recipe in your back pocket. Grab those ripe bananas, mix it all up, and enjoy fresh, homemade goodness. If you want more plant-based inspiration, check out these tried-and-true vegan baking blogs for endless ideas. Now, hop into the kitchen and let’s make your whole house smell like comfort.
Vegan Banana Nut Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tray.
- Mash the ripe bananas in a large bowl.
- Mix in the almond milk and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped walnuts.
- Scoop the batter into the lined muffin tray.
- Bake for about 20 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.