Veganbaking.net - The Hows and Whys of Vegan Baking
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Vegan Banana Walnut Muffins or Bread Mattie

Written by Mattie    
 
4.5 (6)
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Vegan Banana Walnut Muffins

There's something about bananas and walnuts that just makes a perfect quickbread. This Vegan Banana Walnut Muffin recipe delivers it to your tastebuds thanks to the help of cinnamon, nutmeg a touch of vanilla extract. A slice of these vegan muffins topped with almond butter is a great thing.

Find more Banana recipes on Veganbaking.net

Vegan Banana Walnut Muffin Recipe

½ cup non-dairy milk
1 teaspoon apple cider vinegar

2 ¼ cups whole wheat flour
1 ½ teaspoon non-aluminum baking powder
½ teaspoon baking soda

1 ¼ cups mashed over ripe bananas (about 3 ½ bananas)
1 cup sugar
½ cup vegetable oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 ½ teaspoons vanilla extract

½ cup chopped walnuts
½ cup chocolate chips (optional)

1) Curdle the non-dairy milk

Preheat your oven to 325F (163C). In a medium bowl, whisk together the non-dairy milk and apple cider vinegar. Let sit for 10 minutes so the non-dairy milk curdles.  

2) Whisk together the dry ingredients

In a large mixing bowl whisk together the whole wheat flour, baking powder and baking soda.  

3) Mash your bananas and whisk in the flavor building ingredients

Mash enough bananas to make 1 ¼ cups and add this to a separate large mixing bowl. Whisk in the non-dairy milk and apple cider mixture, sugar, vegetable oil, cinnamon, nutmeg, salt and vanilla extract.  

4) Mix the batter

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Due to the moisture variations of bananas, more water or flour may need to be added to achieve the desired dough thickness. Stir in the walnuts and chocolate chips if desired.   

5) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. 

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes 1 loaf or 6 to 8 Vegan Banana Walnut Muffins.


Get a price on the Muffin Pan I Recommend at Amazon.



 

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Average user rating from: 6 user(s)

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4.5  (6)
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I have been looking for excellent vegan muffin recipes that don't include a lot funky and bizarre ingredients. This recipe is amazingly simple and delicious. The banana muffin tastes incredible rich and moist. The nutmeg is delicious.

I used almond milk for the curdling, next time I will try soy. I added flax seeds, because I love adding that to everything.
Rating 
 
5.0
simse Reviewed by simse March 11, 2014
Top 500 Reviewer  -   View all my reviews (1)

finally!

I have been looking for excellent vegan muffin recipes that don't include a lot funky and bizarre ingredients. This recipe is amazingly simple and delicious. The banana muffin tastes incredible rich and moist. The nutmeg is delicious.

I used almond milk for the curdling, next time I will try soy. I added flax seeds, because I love adding that to everything.

Owner's reply

I'm so happy the muffins worked out for you simse! Banana muffins shouldn't need fancy ingredients. Thanks for sharing!

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Easy to make, looks great and tastes great. Got 16 medium muffins.
Thank you!!!
Rating 
 
5.0
Reviewed by Dana December 12, 2013

Wonderful!

Easy to make, looks great and tastes great. Got 16 medium muffins.
Thank you!!!

Owner's reply

So glad these muffins worked out so well for you Dana!

Was this review helpful to you? 
I just made these as muffins!!!! I live in Miami so I used some "native" ingredients!! I used coconut milk( yes it curdled) & I used small, native Bananas- Known as Manzano or. Sugar/Native Bananas. These were the lightest, fluffiest Vegan baked item I have ever made!!!!!!!!!!!! Addicted!!! & I know my boyfriend will be to :) !!!!! Thank You for sharing!! JAH love :)
Rating 
 
5.0
RaZion Reviewed by RaZion November 03, 2013
Top 500 Reviewer  -   View all my reviews (1)

Best I have ever had!!!!

I just made these as muffins!!!! I live in Miami so I used some "native" ingredients!! I used coconut milk( yes it curdled) & I used small, native Bananas- Known as Manzano or. Sugar/Native Bananas. These were the lightest, fluffiest Vegan baked item I have ever made!!!!!!!!!!!! Addicted!!! & I know my boyfriend will be to :) !!!!! Thank You for sharing!! JAH love :)

Owner's reply

So happy the muffins worked out for you RaZion! I'd love to try manzano bananas some day. I'll bet they're great baked into breads!

Was this review helpful to you? 
I recently made my first batch of banana walnut bread from this recipe. I bought non-aluminum baking soda instead of the powder. I attempted to only use that and I think the results were still good. I wonder what the texture would have been like w/ it. I will know next time. I didn't get the curdling effect w/ rice (not soy) milk and apple cider.

I would maybe add a little less sugar. I think my over ripe bananas were were very sweet.

I gave some b-bread to some friends and they loved it. Yes, you can have yummy desserts w/o milk or eggs!

I will be using this recipe in the future (w/chia seeds)!
Rating 
 
4.0
tia Reviewed by tia November 22, 2009
Top 50 Reviewer  -   View all my reviews (3)

Bee-bread

I recently made my first batch of banana walnut bread from this recipe. I bought non-aluminum baking soda instead of the powder. I attempted to only use that and I think the results were still good. I wonder what the texture would have been like w/ it. I will know next time. I didn't get the curdling effect w/ rice (not soy) milk and apple cider.

I would maybe add a little less sugar. I think my over ripe bananas were were very sweet.

I gave some b-bread to some friends and they loved it. Yes, you can have yummy desserts w/o milk or eggs!

I will be using this recipe in the future (w/chia seeds)!

Was this review helpful to you? 
I have used this recipe about five times in the past month. My roomie adores it "for vegan food" (her quote). I omit the walnuts because they are to pricey for my wallet. Super soft, moist, and delicious.
Rating 
 
4.0
Amelia Reviewed by Amelia May 14, 2009
Top 500 Reviewer  -   View all my reviews (1)

Yummm

I have used this recipe about five times in the past month. My roomie adores it "for vegan food" (her quote). I omit the walnuts because they are to pricey for my wallet. Super soft, moist, and delicious.

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This recipe was great!!! I didn't add walnuts as I didn't have them, (I used normal chopped peanuts) but it turned out so delicious!

I found I had to bake the bread for much longer (about another half hour at 100C degrees) but at least the bread was cooked right through. I tried a slice warm with Nuttlex and both my fiance and I (he is omni) agreed it was much better than regular banana bread!

Thanks for the recipe :) Keep it up!
Rating 
 
4.0
Boho Vegan Reviewed by Boho Vegan January 20, 2009
Top 500 Reviewer  -   View all my reviews (1)

Wonderful!

This recipe was great!!! I didn't add walnuts as I didn't have them, (I used normal chopped peanuts) but it turned out so delicious!

I found I had to bake the bread for much longer (about another half hour at 100C degrees) but at least the bread was cooked right through. I tried a slice warm with Nuttlex and both my fiance and I (he is omni) agreed it was much better than regular banana bread!

Thanks for the recipe :) Keep it up!

Was this review helpful to you?