This easy-going vegan banana nut muffin recipe gives you soft, moist muffins in 30 minutes. They make the perfect on-the-go breakfast or snack with a comforting fluffy texture. They are super easy to make with just a handful of simple ingredients.

For more inspiration, check out my blueberry muffin cake recipe, it’s just as delicious as these banana nut vegan muffins.

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Why You’ll Love These Vegan Muffins

Moist texture: The bananas in banana nut muffins add natural moisture. This makes them incredibly soft and delicious to eat.
Adjustable: You can get creative with your banana nut muffins by adding your favorite nuts, like walnuts or pecans, and even extras, like chocolate chips or raisins, for a unique twist.
Easy to make: This is a great recipe if you’re new to baking.
Reduced food waste: Spotty bananas that might otherwise go to waste can be repurposed into delicious banana nut muffins.
Comfort food: The warm, comforting aroma of banana nut muffins baking in the oven can instantly improve your mood. They are the epitome of comfort food with a dreamy banana flavor.
On the go: Banana nut muffins are great as a quick breakfast on the go, a snack with your afternoon tea, or a dessert after dinner.

Ingredients and Substitutions

All-purpose flour: Use regular all-purpose flour for the base of the muffin batter. Make sure it’s fresh and not expired for the best results. You can experiment with half whole wheat flour, half regular, if you like. You could also experiment with oat flour.
Baking soda: Baking soda is the leavening agent in this recipe. It helps the muffins rise, so ensure it’s not too old or expired to guarantee a good lift in your muffins.
Bananas: Use your brown-spotted bananas for the best flavor and sweetness. Overripe bananas are perfect for mashing and adding moisture to the muffins.
Brown sugar: Use brown sugar to sweeten the muffins and add a slight caramel flavor. You can use dark brown or white sugar. Coconut sugar is also a great substitute.
Unsalted vegan butter: Choose a good-quality unsalted vegan butter. Make sure it’s softened for easier mixing with other ingredients. You can try making it with coconut oil, but the result will be a little different.
Pure vanilla extract: Use a high-quality, pure vanilla extract for the best taste.
Walnuts: You can also try these vegan banana nut muffins with pecans as an alternative option.
Flax eggs: These are a vegan egg substitute. To make a flax egg, combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water or almond milk (any non-dairy milk) and let it sit for a few minutes until it gels. It helps bind the muffin batter together.

Pro Tips and Tricks

Use properly ripe bananas: You know, the ones sitting in your fruit bowl, covered in spots. Those are the right ones! They are sweeter and easy to mash.
Proper mashing: Mash the bananas thoroughly to a smooth consistency, but leave some small lumps for added texture and deeper banana flavor.
Toast the nuts: This is an optional little step, which I recommend if you have extra time. It really brings out the nut flavor in the batter.
Preparing the dry ingredients: When I have time, I’ll sift the dry ingredients. This helps disperse everything. I also recommend measuring the dry ingredients so that the muffins aren’t dry from too much flour. When measuring flour, spoon it into the measuring cup and level it off with a flat edge.
Avoid overmixing: Mix the dry and wet ingredients until just Overmixing can result in tough muffins. A few lumps in the batter are fine.

Variations and Add-Ins

Chocolate chip: Fold in semi-sweet chocolate chips. White chocolate chips are delicious, too.
Blueberry banana: Mix fresh or frozen blueberries into the batter. If you’re using fresh berries, toss them in flour first to prevent them from sinking.
Peanut butter: Swirl in a spoonful of creamy or chunky peanut butter for a decadent, nutty twist.
Streusel topping: Create a crumbly streusel topping by combining flour, brown sugar, and butter.
Dried fruit: Mix dried fruits like raisins, cranberries, or apricots. I love how chewy this makes the banana.
Cream cheese: – Incorporate a dollop of cream cheese into the banana nut muffin batter.

Make Ahead Instructions and Storage

Make-ahead:

You can portion the batter into muffin cups and freeze them. Line a muffin tin with paper liners, fill each cup with batter, and then freeze until the batter becomes solid. Once solid, transfer the batter cups to a zip-top freezer bag. When ready to bake, you can place the frozen batter cups directly in the muffin tin and bake as usual, adding a few extra minutes to the baking time.

Storage:

Banana nut muffins can be stored at room temperature in an airtight container for up to 1-2 days. Be sure the muffins have cooled completely before storing them to prevent condensation.

If you want to extend their freshness, you can store them in the refrigerator for up to 5-7 days. Place them in an airtight container or sealable plastic bag.

How To Make Vegan Banana Nut Muffins

Preheat oven to 375°F (190°C), and line muffin pan with liners.
Combine flour, baking soda, and salt in a large bowl.
In a medium bowl, mash the bananas, beat sugar for 3 mins, add melted vegan butter, flax eggs, vanilla, and mix.
Gradually mix dry ingredients into wet. Add nuts and stir until combined.
Pour the muffin batter into each cup halfway and bake for 20 minutes, or until a toothpick inserted comes out clean.
Allow the muffins to cool before indulging.