Vegan Banana Nut Muffins
Deliciously moist muffins bursting with banana flavor, perfect for breakfast or snacks. These vegan muffins are easy to make, versatile, and a fantastic way to use overripe bananas.
Ingredients
Muffin Ingredients
- 3 pieces ripe bananas, mashed Use ripe bananas for maximum flavor.
- ⅓ cup melted coconut oil Can substitute with vegetable oil or applesauce.
- ½ cup brown sugar Can be replaced with coconut sugar or maple syrup.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda Helps muffins rise.
- 1 pinch salt
- 1 cup all-purpose flour For a gluten-free option, use a gluten-free flour blend.
- ½ cup chopped walnuts or pecans Can replace with seeds for nut-free version.
Instructions
Preparation
- Gather all the ingredients, ensuring the bananas are ripe for enhanced sweetness.
- Preheat the oven and prepare the muffin tin with paper liners.
Mixing Ingredients
- In a mixing bowl, combine the mashed bananas and melted coconut oil, stirring until smooth.
- Add brown sugar and vanilla extract, mixing until well blended.
- Incorporate baking soda and a pinch of salt, mixing thoroughly.
- Gradually stir in all-purpose flour until just combined; avoid overmixing.
- Fold in chopped walnuts or pecans gently.
Baking
- Fill each muffin cup about two-thirds full with the batter.
- Bake in preheated oven for 18-20 minutes until a toothpick inserted comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
To keep muffins fresh, store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. For extra flavor, consider adding cinnamon or chocolate chips.