Vegan Banana Walnut Muffins

Dairy Free
Health score
14%
Vegan Banana Walnut Muffins
37 min.
9
563kcal

Suggestions


Welcome to a delightful morning treat that will energize your day! Our Vegan Banana Walnut Muffins are not just a feast for the eyes but also a wholesome choice for anyone looking to indulge in a deliciously satisfying breakfast or brunch. These muffins are perfect for those following a plant-based diet as they are completely dairy-free, rich in flavor, and packed with nutritious ingredients.

Imagine the comforting aroma of ripe bananas and crunchy walnuts wafting through your kitchen, inviting everyone to gather around for a sweet start to the day. Not only do these muffins provide a delicious combination of soft and nutty textures, but they are also incredibly simple to make! With just a few versatile ingredients like coconut oil, all-purpose flour, and a splash of vanilla extract, you can whip up a batch of muffins that rivals any café treat.

Each muffin is loaded with the goodness of bananas, delivering natural sweetness while packing in essential nutrients. And with the heartiness of walnuts, you not only get a delightful crunch but also a boost of protein and healthy fats. Whether you’re enjoying them fresh out of the oven or saving some for later, these Vegan Banana Walnut Muffins are sure to be a hit at any breakfast table!

Ingredients

  • teaspoon baking soda 
  • cup bananas mashed
  • servings butter substitute melted for non-vegans
  • 0.5 cup coconut oil 
  • teaspoons ener-g egg replacer 
  • servings sugar - evaporated cane juice white
  • cups flour all-purpose
  • tablespoons non-dairy milk 
  • servings walnuts - any nuts 
  • servings flour - pastry flour whole wheat all-purpose (See My Notes)
  • 0.5 teaspoon salt 
  • teaspoon vanilla extract 
  • 0.8 cup walnuts chopped
  • tablespoons warm water 
  • 0.8 cup sugar white

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • toothpicks

Directions

  1. Preheat oven to 350F/180C for 15 minutes. Line 8 or 9 muffin cavities with paper liners. Grease the paper liner with non-stick cooking spray if you want to peel the muffins off the liner immediately after baking.
  2. Whisk/blend until frothy the egg replacer with the water and set aside.In a large bowl mix together the dry ingredients.To the flour mix add the oil, mashed bananas, egg replacer liquid and vanilla extract. Stir in the walnuts too. The batter will be quite thick.Scoop about 1/4-1/3 cup of batter for each muffin and bake for about 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine was done in 17 minutes itself.Cool the pan on a cooling rack for about 5 minutes. Then remove the muffins out of the pan and serve immediately or cool completely to store it.

Nutrition Facts

Calories563kcal
Protein6.94%
Fat55.25%
Carbs37.81%

Properties

Glycemic Index
33.88
Glycemic Load
31.38
Inflammation Score
-7
Nutrition Score
14.296956572844%

Flavonoids

Cyanidin
0.26mg
Catechin
1.52mg
Kaempferol
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:563.17kcal
28.16%
Fat:35.96g
55.33%
Saturated Fat:7.09g
44.29%
Carbohydrates:55.36g
18.45%
Net Carbohydrates:50.49g
18.36%
Sugar:21.16g
23.51%
Cholesterol:0mg
0%
Sodium:390.75mg
16.99%
Alcohol:0.15g
100%
Alcohol %:0.13%
100%
Protein:10.17g
20.34%
Manganese:1.21mg
60.68%
Copper:0.61mg
30.45%
Magnesium:97.68mg
24.42%
Vitamin B1:0.33mg
21.84%
Phosphorus:206.55mg
20.66%
Folate:82.04µg
20.51%
Fiber:4.87g
19.49%
Vitamin B3:3.49mg
17.45%
Selenium:10.94µg
15.63%
Iron:2.81mg
15.62%
Vitamin B2:0.25mg
14.54%
Vitamin B6:0.26mg
12.92%
Zinc:1.71mg
11.41%
Vitamin A:536.42IU
10.73%
Potassium:356.88mg
10.2%
Calcium:67.92mg
6.79%
Vitamin B5:0.64mg
6.4%
Vitamin E:0.64mg
4.25%
Vitamin C:2.69mg
3.26%