Irresistibly Moist & Easy Vegan Banana Nut Muffins: Your New Favorite Breakfast or Snack!
Delight in the perfect blend of natural sweetness, warm spices, and a satisfying nutty crunch with these incredibly moist, flavorful, and remarkably easy-to-make vegan banana nut muffins. Whether you need a quick grab-and-go breakfast or a wholesome snack to fuel your day, these plant-based treats are an absolute game-changer.
Lately, my fruit bowl seems to be a magnet for ripe, brown bananas – and honestly, I’m not complaining! While a good portion of them usually ends up in the freezer for creamy smoothies, it feels almost criminal not to use some of that natural sweetness and moisture for baking. And what better way to celebrate overripe bananas than with a batch of homemade, incredibly tender muffins?
These vegan banana nut muffins are not just quick and simple to whip up, but they also offer a fantastic balance of health and indulgence. They’re completely plant-based, making them suitable for vegan diets, and deliver a delightful burst of flavor that will have everyone asking for more. From busy mornings to afternoon pick-me-ups, these muffins fit seamlessly into any part of your day.
What sets these muffins apart is their wonderfully soft, moist, and fluffy texture, perfectly complemented by the satisfying crunch of mixed nuts. Unlike many muffins that tend to dry out quickly, these vegan banana nut muffins maintain their delightful freshness for up to five days when stored in an airtight container. This makes them ideal for meal prepping breakfasts or snacks for the week ahead!
The Magic of Ripe Bananas in Baking
Ever wondered why those spotty, brown bananas are so beloved by bakers? It’s simple: as bananas ripen, their starch converts into sugar, intensifying their sweetness and making them incredibly soft and easy to mash. This not only means you need less added sugar in your recipe, but it also contributes significantly to the moist texture of your baked goods. The darker the spots, the sweeter and more flavorful your muffins will be, imparting that unmistakable rich banana essence that makes these muffins truly special.
A Healthier Indulgence
We’ve crafted this recipe to be relatively healthy without sacrificing an ounce of flavor. By incorporating part wholemeal flour, we boost the fiber content, contributing to a more satisfying and sustained energy release. A significant portion of the sweetness comes directly from the ripe bananas themselves, reducing the need for excessive added sugars. For the additional sweetness, we rely on natural alternatives like coconut sugar and maple syrup, which offer a more complex flavor profile than refined white sugar. Furthermore, the inclusion of mixed nuts not only provides a wonderful textural contrast but also packs a punch of healthy fats, essential vitamins, minerals, and plenty of plant-based protein, helping you feel fuller for longer. These muffins are genuinely designed to keep you going throughout your busy day!
How To Bake Perfect Vegan Banana Nut Muffins:
Crafting these delicious muffins is a straightforward process, perfect for bakers of all skill levels. The key to their incredible texture and flavor lies in a few simple steps. (For a complete list of ingredients and detailed instructions, please refer to the comprehensive recipe card located below.)
First, begin by combining your dry ingredients. Sift together the plain flour and wholemeal flour along with baking powder, salt, cinnamon, and nutmeg. Sifting ensures an even distribution of leavening agents and spices, leading to a lighter, fluffier muffin. These spices, particularly cinnamon and nutmeg, are crucial for enhancing the warm, comforting banana flavor, adding depth and a delightful aroma to your kitchen.
In a separate bowl, prepare your wet ingredients. Whisk together the mashed ripe bananas, coconut sugar, maple syrup, unsweetened almond milk (or your preferred plant-based milk), oil, and a touch of vanilla extract. Ensure all these ingredients are well combined and smooth. The mashed bananas are the star here, providing natural sweetness and moisture that makes these muffins so incredibly tender.
Now comes the crucial step: combining the wet and dry ingredients. Gradually whisk the wet mixture into the dry, mixing just until everything is combined. It’s important not to overmix the batter; overmixing can develop the gluten in the flour too much, resulting in tough, dry muffins. A few lumps are perfectly fine and even desirable! Once mostly combined, gently fold in the chopped mixed nuts. This ensures they are evenly distributed throughout the batter, providing that lovely crunch in every bite.
Finally, divide the batter evenly among your prepared muffin liners. For a professional touch and an extra boost of nutty flavor, sprinkle a few more chopped nuts on top of each muffin before baking. Pop them into the preheated oven and bake until they’re beautifully golden brown and a skewer inserted into the center comes out clean, indicating they are cooked through. The aroma filling your kitchen will be absolutely irresistible!
Once baked, allow them to cool slightly in the muffin tray before transferring them to a wire rack. This helps them firm up and prevents them from getting soggy. The wait might be tough, but it’s worth it for the perfect texture! Then, it’s time to enjoy these warm, fragrant vegan banana nut muffins.
Customizing Your Vegan Banana Nut Muffins: Exciting Variations!
One of the best things about this vegan banana nut muffin recipe is how easily it can be adapted to suit your taste and what you have on hand. Don’t hesitate to get creative with your additions!
- Nut Selection: While I opted for a delightful blend of almonds, hazelnuts, walnuts, and cashews, feel free to experiment with your favorites. Pecans, for example, would be an absolutely stellar choice, adding their unique buttery flavor. If you’re feeling adventurous, a sprinkle of toasted shredded coconut could also be a wonderful addition to the mix for an extra layer of texture and tropical sweetness.
- Seed Power: For an added nutritional boost and different texture, consider swapping some of the nuts for mixed seeds. Pumpkin seeds and sunflower seeds are particularly fantastic options, offering a satisfying crunch and a good dose of healthy fats and minerals. Chia seeds or flax seeds can also be incorporated into the batter for a less noticeable but equally beneficial addition.
- Oat Topping: Before baking, sprinkle a handful of rolled oats on top of the muffin batter in each liner. This creates a lovely, rustic aesthetic and adds a chewy texture to the muffin tops, enhancing their wholesome appeal.
- Decadent Swaps: If you’re looking for a more indulgent treat and aren’t concerned about keeping them strictly “healthy,” feel free to swap the nuts entirely or partially for other delicious mix-ins. Vegan chocolate chips are always a crowd-pleaser, melting into pockets of gooey goodness. For an even sweeter twist, chopped vegan fudge pieces would be an incredible addition, making these muffins a truly special dessert.
- Spice It Up: Don’t limit yourself to just cinnamon and nutmeg! A pinch of allspice or a touch of ground ginger can further deepen the warm, cozy flavors, especially delightful during cooler months.
Storage & Freezing for Future Enjoyment
These vegan banana nut muffins are incredibly delicious fresh out of the oven, but their excellent keeping quality means you can enjoy them for days to come. Store them in an airtight container at room temperature for up to five days. This will help maintain their wonderful moisture and prevent them from drying out. If you live in a particularly warm or humid climate, you might consider storing them in the refrigerator, though this can sometimes alter the texture slightly.
For longer storage, these muffins freeze beautifully! Once completely cooled, place them in a single layer in a freezer-safe bag or container, ensuring as much air is removed as possible to prevent freezer burn. They can be kept in the freezer for up to two months. When you’re ready to enjoy one, simply let it defrost at room temperature for a few hours, or gently warm it in the microwave for a quick treat.
Got More Bananas to Use Up? Explore These Delicious Banana Recipes!
If you find yourself with an abundance of ripe bananas, you’re in luck! Here are some other fantastic banana-centric recipes to try:
- Vegan banana cake with chocolate peanut butter frosting
- Banana porridge with blueberry compote
- Vegan chocolate chip banana bread
- Nutella swirl banana yeast bread
- Healthier chocolate banana waffles
- Chocolate peanut butter banana breakfast smoothie
- Blueberry banana buckwheat layer cake
- Vegan roasted banana ice cream
- Banana rum caramel bundt cake
- Banana pancakes with honey butter
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Banana Nut Muffins (Vegan)
Ingredients
- 120 g (1 cup) plain (all-purpose) flour
- 90 g (¾ cup) wholemeal flour
- 1 Tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 300 g banana (3 medium) mashed
- 100 g (½ cup) coconut sugar (or light brown soft sugar)
- 120 ml (½ cup) unsweetened almond milk (or other unsweetened plant milk)
- 120 ml (½ cup) light olive oil, sunflower oil or melted coconut oil
- 2 ½ Tbsp maple syrup
- 1 tsp vanilla extract
- 150 g (1 cup) chopped mixed nuts
Instructions
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Preheat the oven to 200C/400F/gas mark 6. Line a 12 cup muffin tray with muffin liners.
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Sift together the plain flour, wholemeal flour, baking powder, salt, cinnamon and nutmeg.
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In a separate bowl whisk together the mashed bananas, coconut sugar, milk, oil, maple syrup and vanilla extract.
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Gradually whisk the wet ingredients into the dry but be careful not to overmix. Fold in two thirds of the chopped nuts
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Divide the batter between the muffin liners (I use an ice cream scoop) and scatter over the remaining chopped nuts.
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Bake for about 18 minutes until a skewer inserted into the centre comes out clean.
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Leave to cool in the tray for five minutes then transfer the muffins to a wire rack and leave to cool completely.
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Once cool, store in an airtight container for up to five days.