Vegan Banana Muffins with Walnuts and Cinnamon

Indulge in the delightful taste of these Vegan Banana Muffins with Walnuts and Cinnamon, a perfect blend of flavor and nutrition. Made with overripe bananas, these muffins are not only moist and delicious but also a fantastic way to utilize those browning bananas sitting on your counter.

This easy muffin recipe features whole wheat flour, making it a healthier alternative to traditional muffins, packed with fiber and essential nutrients. The addition of crunchy walnuts not only adds texture but also provides healthy fats and protein, making these muffins a satisfying snack or breakfast option.

Enhanced with aromatic ground cinnamon, these vegan muffins are spiced to perfection, offering a warm and comforting flavor that pairs beautifully with a cup of tea or coffee. Whether you’re looking for a quick breakfast idea or a nutritious snack for the kids, these plant-based banana muffins are sure to please everyone.

Enjoy them fresh out of the oven or store them for later to have a healthy treat on hand whenever cravings strike. With their moist texture and rich taste, these muffins are an excellent option for meal prep or a grab-and-go breakfast.

Try these Vegan Banana Muffins with Walnuts and Cinnamon today for a delicious, healthy treat that everyone will love! Perfect for those who follow a vegan or plant-based diet and want to enjoy a sweet yet wholesome snack.

Ingredients:

• 3 overripe bananas, mashed
• 1/3 cup almond milk (or any plant-based milk)
• 1/3 cup coconut oil, melted (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup brown sugar (or coconut sugar)
• 1/2 cup chopped walnuts (plus extra for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. In a large mixing bowl, combine the mashed bananas, almond milk, melted coconut oil, and vanilla extract. Mix until well combined.

3. In another bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, salt, and brown sugar.

4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix. Fold in the chopped walnuts.

5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle additional walnuts on top for added crunch.

6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

8. Enjoy your delicious Vegan Banana Muffins with Walnuts and Cinnamon!

Serving Suggestions:

These muffins are perfect for breakfast or as a snack. Pair them with a cup of coffee or tea for a delightful treat!

Storage:

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for up to 3 months.