Name: Banana Nut Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons ground flaxseeds; 6 tablespoons water; 2 ripe bananas; 2 cups whole wheat flour; 1/4 teaspoon salt; 1/4 cup melted coconut oil; 1 cup quick oats; 2 1/2 teaspoons baking powder; 1/2 cup coconut sugar; 1/4 cup unsweetened almond milk; 1 cup vanilla-flavored coconut or soy yogurt; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 1/2 cup chopped walnuts; 1/2 cup chopped walnuts; 2 tablespoons maple syrup; 1 tablespoon vegan butter

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If you’re searching for a sweet, nutty, and irresistibly comforting treat, Banana Nut Muffins will absolutely win you over. This recipe delivers soft, moist muffins bursting with the rich flavors of ripe bananas and toasted walnuts—made even more nurturing with wholesome, plant-based ingredients. Whether you’re baking these for a cozy weekend breakfast, a midday snack, or simply to enjoy the aroma wafting through your kitchen, you’ll fall in love with how easy and rewarding these Banana Nut Muffins are to whip up!

Ingredients You’ll Need

Banana Nut Muffins Recipe - Recipe Image

Ingredients You’ll Need

The secret to unforgettable Banana Nut Muffins lies in a thoughtfully balanced blend of pantry staples and fresh flavors. Every ingredient steps up to play a crucial role: from bananas for natural sweetness and moisture, to walnuts for crunch, and oats for heartiness. Here’s what you’ll need—and why each matters.

Ground flaxseeds: Act as a vegan egg replacement and add healthy omega-3s for structure and nutrition.
Water: Combines with ground flaxseeds to create a thick mixture that binds the batter.
Ripe bananas: Lend natural sweetness and keep the muffins extra moist; the riper, the better!
Whole wheat flour: Provides nourishing fiber and a slightly nutty flavor base.
Salt: Balances and enhances the flavors; just a pinch makes a difference.
Melted coconut oil: Keeps the muffins moist without the need for dairy, adding a subtle richness.
Quick oats: Contribute hearty texture and classic muffin comfort.
Baking powder: Helps the muffins rise to soft, fluffy perfection.
Coconut sugar: Offers deep, caramelly sweetness while keeping things naturally sweetened.
Unsweetened almond milk: Adds moisture without weighing down the batter.
Vanilla-flavored coconut or soy yogurt: Infuses tanginess and extra moisture for the ultimate soft crumb.
Vanilla extract: Deepens the banana and nutty notes with warm aromatic flavor.
Cinnamon: Enhances the cozy factor with its gentle warmth and spice.
Chopped walnuts: Provide satisfying crunch and classic nutty flavor throughout the muffins.
Maple syrup (for topping): Caramelizes the walnut topping for sweet, sticky crunch.
Vegan butter (for topping): Toasts the walnuts as they caramelize, finishing the muffins in indulgent style.

How to Make Banana Nut Muffins

Step 1: Prep the Flaxseed “Egg”

To kick off, combine your ground flaxseeds with water in a small bowl. Let this sit for five minutes—this gives the flax a chance to thicken up and form a gel-like consistency, which will make your Banana Nut Muffins amazingly tender and hold them together beautifully.

Step 2: Mash the Bananas

Meanwhile, peel and mash the ripe bananas with a fork until they’re mostly smooth with a few small lumps. Bananas that look too speckled for eating are actually perfect here; they’ll pack a huge punch of sweetness and moisture.

Step 3: Mix the Batter

In a large mixing bowl, bring together all the ingredients for the batter: the soaked flaxseed mixture, mashed bananas, whole wheat flour, salt, melted coconut oil, oats, baking powder, coconut sugar, almond milk, coconut or soy yogurt, vanilla extract, cinnamon, and walnuts. Stir gently but thoroughly with a wooden spoon until just combined—overmixing can make the muffins tough.

Step 4: Prepare the Walnut Topping

Time to make an irresistible topping! In a small pot, combine the vegan butter, maple syrup, and chopped walnuts. Set over medium heat and cook for about three minutes, stirring constantly, until the walnuts are glossy and caramelized. Keep watch so nothing burns; you’ll love the way this smells!

Step 5: Assemble Muffins

Line a muffin tin with 12 paper liners. Divide the muffin batter evenly among the liners, filling each about three-quarters full so they have room to rise. Spoon the warm caramelized walnut topping generously over each portion—this touch turns your Banana Nut Muffins into something bakery-worthy.

Step 6: Bake

Slide your muffin pan into the preheated oven (350 °F) and bake for about 20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out mostly clean, with just a crumb or two attached. Ovens do vary, so keep a close eye after 18 minutes.

How to Serve Banana Nut Muffins

Garnishes

A little extra flair never hurts: try a sprinkle of powdered sugar just before serving, a drizzle of warm maple syrup, or even a few banana slices on the plate. A dollop of coconut yogurt makes them taste like dessert for breakfast!

Side Dishes

Pair your Banana Nut Muffins with fresh fruit, a protein-packed smoothie, or some creamy plant-based yogurt for a balanced breakfast spread. They’re just as tasty with a cup of your favorite coffee or a cold glass of almond milk.

Creative Ways to Present

For a whimsical touch, serve these muffins on a rustic wooden board with a scattering of extra walnuts, or pile them high on a cake stand for brunch gatherings. Pop them in adorable mini baskets for grab-and-go treats, or split them open and spread with almond butter for an Instagram-worthy upgrade!

Make Ahead and Storage

Storing Leftovers

Banana Nut Muffins stay moist for several days! Once cooled, keep them in an airtight container at room temperature for up to 3 days, or refrigerate for slightly longer freshness. Place a paper towel in the container to absorb any excess moisture.

Freezing

If you want to prepare ahead, freeze the muffins individually wrapped or in a single layer in freezer bags. They last up to 3 months and come in handy for last-minute breakfasts or snacks—just set on the counter to thaw overnight.

Reheating

To enjoy warm Banana Nut Muffins, microwave them for 15–20 seconds or wrap them in foil and heat in a low oven for 5 to 10 minutes. This revives their soft crumb and brings out that delightful aroma all over again.

FAQs

Can I use a different type of nut in these Banana Nut Muffins?

Absolutely! While walnuts are classic, try pecans, hazelnuts, almonds, or even a mixture for fun texture and variety. Chopped nuts make every bite a surprise!

Do these muffins work with gluten-free flour?

Yes, you can substitute your favorite gluten-free blend for the whole wheat flour. Just watch the texture: you may need a tablespoon or two less, so add gradually until you reach a thick but scoopable batter.

Are these Banana Nut Muffins sweet enough if I leave out the coconut sugar?

The bananas offer plenty of natural sweetness, but omitting the coconut sugar will make them more subtly sweet. If you prefer, swap in maple syrup or another sweetener to your taste—but keep the total liquid balance in mind.

Can I use regular dairy yogurt instead of plant-based yogurt if I’m not vegan?

You sure can! Any plain or vanilla yogurt will add the same tangy moisture—just choose what you like best or have on hand. The muffins will still be tender and delicious.

How can I make my Banana Nut Muffins extra fluffy?

Be gentle with your mixing and be sure not to overwork the batter. Using very ripe bananas and a fresh batch of baking powder will guarantee extra lift and a pillow-soft texture.

Final Thoughts

If there’s one treat I think everyone should have up their sleeve, it’s a batch of warm, golden Banana Nut Muffins. Lightly sweet, full of texture, and perfumed with cozy spice, they’re a joy to bake and to eat. Give this recipe a try and watch them disappear—sharing is optional, but highly recommended!