Vegan Banana Nut Muffins

If it seems like I’ve been doing a ton of recipe posts lately–I have! My kids have been under the weather, so they’ve basically camped out in front of the TV while I tinker in the kitchen all day. This muffin recipe was another Pinterest find, and I was somewhat startled by the specificity of the directions–almost like a chemistry experiment–but the result proved Girl Who Bakes knows what she is talking about! The texture is perfect and the taste is not overly sweet. These are great. They remind me of some of my favorite commercial banana nut muffin mixes but without any of the artificial ingredients.


Vegan Banana Nut Muffins
Recipe type: Breakfast Muffin
  • 2½ cups whole wheat flour
  • ½ cup raw sugar
  • 3 tbsp flax meal
  • 1½ tsp baking soda
  • 1½ tsp cinnamon
  • 2 overripe bananas
  • 1½ tbsp canola oil
  • 1½ tsp apple cider vinegar
  • 1¼ cups water
  • 1½ tbsp maple syrup
  • ½ cup walnuts, chopped
  1. Preheat over to 350 degrees and grease muffin tins.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and flax meal until well combined.
  3. Add bananas and use a fork to "cut," or mash, them into the mix like you would butter in a biscuit recipe.
  4. Combine maple syrup and water in a measuring cup.
  5. Make two wells in the bowl of flour-banana mixture and pour vinegar in one and oil in the other.
  6. Pour maple syrup-water mixture over everything and stir until just combined.
  7. Fold in walnuts gently.
  8. Fill muffin tins until ¾ full and bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.

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