Vegan Banana Nut Muffins

Vegan banana nut muffins with a delicious crumble on top are a delightful treat for any time of the day. These moist and fluffy muffins are made using ripe bananas, providing natural sweetness and a rich flavour, while chopped walnuts add a satisfying crunch. The crumble topping, a blend of flour, brown sugar, and a hint of cinnamon, adds both texture and a warm, comforting aroma as they bake. Perfect for breakfast or an afternoon snack, these muffins are not only easy to make but also a wholesome option for those looking to enjoy a vegan delight.

Baking Tips:

• Don’t overmix: Try not to overmix your muffins, as doing so can result in tough, chewy muffins that nobody enjoys. The key is to mix just until the ingredients are combined for a light and fluffy texture.

• Don’t leave the muffins to cool in the pan: I recommend allowing the muffins to cool just for a couple of minutes in the pan, then removing them and allowing them to fully cool on a wire rack. Leaving the muffins to cool in the pan may result in the muffins overcooking as they will continue to cook in the hot pan.

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Vegan Banana Nut Muffins

Yield: 10 Muffins

Author: Chloe Sims

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

A wholesome option for those looking to enjoy a vegan delight.

Ingredients

Vegan Banana Nut Muffins

• 180g Plain Flour
• 150g Granulated White Sugar
• 2 Tsp Baking Powder
• 1 Tsp Ground Cinnamon
• 1/4 Tsp Salt
• 2 Medium Ripe Bananas (Mashed)
• 180g Almond Milk
• 55g Vegetable Oil
• 1 Tbsp Lemon Juice
• 2 Tsp Vanilla Extract
• 50g Roughly Chopped Walnuts

Crumb Topping

• 65g Plain Flour
• 35g Brown Sugar
• 30g Vegan Butter
• 1/2 Tsp Ground Cinnamon

Instructions

Vegan Banana Nut Muffins

1. Preheat the oven to 180°C. Line a muffin tin with 10 muffin liners. Set aside.
2. In a large mixing bowl, whisk together the flour, white sugar, baking powder, cinnamon and salt. Set aside.
3. In a separate medium mixing bowl, whisk together the mashed bananas, almond milk, vegetable oil, lemon juice and vanilla.
4. Using a spatula, fold the wet ingredients into the dry ingredients until just combined (Don't overmix, lumps are fine).
5. Fold the chopped walnuts into the batter until evenly combined.
6. Evenly divide the batter into each muffin liner.
7. In a medium bowl, add all the crumb ingredients. Mix them together using either a fork or your hands until the mixture is crumbly.
8. Generously sprinkle the crumb topping onto each muffin.
9. Bake for 25-30 minutes or until a wooden skewer comes out clean.
10. Allow the muffins to cool in the pan for 10 minutes then remove them to a cooling rack.
11. Enjoy!

Notes

Don’t overmix: Try not to overmix your muffins, as doing so can result in tough, chewy muffins that nobody enjoys. The key is to mix just until the ingredients are combined for a light and fluffy texture.

Don’t leave the muffins to cool in the pan: I recommend allowing the muffins to cool just for a couple of minutes in the pan, then removing them and allowing them to fully cool on a wire rack. Leaving the muffins to cool in the pan may result in the muffins overcooking as they will continue to cook in the hot pan.

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