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Seriously Good Vegan Banana Muffins Recipe

★★★★★

4.5 from 85 reviews
  • Author: anna
  • Total Time: 55 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegan

Description

These Seriously Good Vegan Banana Muffins are moist, flavorful, and perfectly sweetened with natural ingredients. Made without eggs or dairy, they use aquafaba and a vegan ‘buttermilk’ to achieve a tender crumb. The muffins are topped with a crunchy walnut crumble for added texture and a touch of cinnamon and nutmeg for warm spice notes. Perfect for breakfast or a wholesome snack, these muffins are easy to prepare and bake to a golden perfection.

Ingredients

Scale

Wet Ingredients

  • ½ cup + 1 tablespoon (135 mL) oat milk
  • 1 ½ tablespoons lemon juice (or apple cider vinegar)
  • 4 medium-sized very ripe bananas (mashed bananas should weigh ~425g, 1 scant pound)
  • ½ cup (112g) sunflower oil or any neutral-flavored oil
  • ¾ cup (120g) organic brown sugar (or 135g coconut sugar)
  • ½ cup (120 mL) aquafaba
  • 1 ½ teaspoons pure vanilla extract

Dry Ingredients

  • 3 cups (375g) all-purpose flour
  • Heaping 1/4 teaspoon sea salt
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg

Walnut Crumble Topping

  • ⅓ cup (38g) walnuts, finely chopped
  • ⅓ cup (50g) organic brown sugar (or coconut sugar)
  • ½ teaspoon ground cinnamon
  • Pinch of sea salt

Instructions

  1. Preheat and Prepare Tin: Preheat your oven to 425°F (220ºC) and place a rack in the middle position. Prepare a 12-cup muffin tin by either lining it with muffin liners or generously greasing the bottoms and sides with oil or nonstick cooking spray, ensuring you also grease the top edges to prevent sticking.
  2. Make Vegan Buttermilk: Combine the lemon juice with the oat milk in a small bowl or cup. Let it sit for 5 to 10 minutes to curdle slightly, creating a vegan “buttermilk.”
  3. Mash Bananas: In a medium bowl, mash the very ripe bananas with a fork until smooth with no lumps. Transfer the mashed bananas to a separate cup or plate to free up the bowl for later use.
  4. Prepare Walnut Crumble: In a small bowl, combine the finely chopped walnuts, brown sugar, cinnamon, and a pinch of sea salt. Mix well and set aside.
  5. Mix Sugar and Oil: In a large mixing bowl, whisk together the brown sugar and sunflower oil until well combined, either using an electric mixer or a whisk. Set aside briefly.
  6. Whip Aquafaba: Shake the can of chickpeas well, then measure ½ cup (120 mL) of aquafaba and pour it into the previously used bowl for bananas. Using a handheld electric mixer, whip the aquafaba on medium speed for about 1 minute until it becomes uniformly foamy.
  7. Combine Wet Ingredients: Add the whipped aquafaba to the sugar and oil mixture and mix thoroughly. Stir in the vegan buttermilk and vanilla extract until smooth. Fold in the mashed bananas until fully incorporated.
  8. Add Dry Ingredients: To the wet mixture, add the all-purpose flour, sea salt, baking soda, cinnamon, and nutmeg. Using a silicone spatula or wooden spoon, gently fold these ingredients until just combined; some streaks of flour are okay to remain.
  9. Fill Muffin Cups: Evenly distribute the batter into the prepared muffin tin cups, filling each to the top. Then sprinkle the walnut crumble mixture evenly over each muffin.
  10. Bake Muffins: Place the muffin pan in the preheated oven and bake at 425°F (220ºC) for 6 minutes, allowing the muffins to rise. Without opening the oven door, reduce the temperature to 350°F (175ºC) and continue baking for another 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Cool and Serve: Remove the muffins from the oven and transfer to a cooling rack. Let cool for about 20 minutes. Use a small offset spatula or butter knife to gently lift the muffin tops from the pan. Once loosened, lift the muffins out of the tin with your hands. Store cooled muffins in an airtight container on the counter for 2–3 days, refrigerate for 5–6 days, or freeze for up to 3 months.

Notes

  • For best results, use very ripe bananas as they provide the ideal sweetness and moisture.
  • Whipping aquafaba adds lightness and acts as an egg replacer, enhancing the muffin’s texture.
  • Generously greasing the muffin tin helps prevent the muffins from sticking, especially if you choose not to use liners.
  • You can substitute coconut sugar for brown sugar for a different flavor profile and slightly lower glycemic index.
  • Allowing the vegan buttermilk to sit before adding ensures proper acidity for the baking soda to react with, giving the muffins a good rise.
  • Do not overmix the batter once flour is added to keep the muffins tender and avoid toughness.
  • These muffins freeze well; just thaw at room temperature or warm gently before eating.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: vegan banana muffins, dairy-free muffins, eggless banana muffins, healthy muffins, banana walnut muffins, vegan baking, plant-based breakfast

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Find it online: https://recipiana.com/seriously-good-vegan-banana-muffins-recipe/