Banana Nut Muffins Vegan Recipes
BANANA NUT MUFFINS
Tyler Florence's Banana Nut Muffins from Food Network are loaded with banana flavor, as he uses four whole overripe bananas and plenty of pecans for crunch.
Provided by Tyler Florence
Categories dessert
Time 27m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
- In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
VEGAN BANANA MUFFINS
You can't tell at all that these muffins don't have any dairy or eggs. They are moist and yummy. My kids and husband polish them off as soon as they are out of the oven!
Provided by MIEKO1
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 59.2 g, Fat 23.2 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 5.1 g, Sodium 386 mg, Sugar 30.3 g
VEGAN BANANA NUT MUFFINS
Easy, basic vegan muffins that make a great breakfast on the go.
Provided by WellRed
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with liners.
- Sift flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Stir in walnuts and oats.
- Combine bananas, sugar, almond milk, canola oil, vanilla extract, and vinegar in a separate bowl. Blend together until smooth. Add to the flour mixture. Stir until just combined.
- Drop batter into the muffin cups, filling each completely full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 23 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 28.8 g, Fat 7.9 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 158.7 mg, Sugar 14.6 g
BANANA NUT MUFFINS - VEGAN
From Vegan-a-Go-Go. They didn't give specifics for the type of flour or the type of milk, I chose whole wheat flour & almond milk this time, in order to get the right nutritional data.....it sounds like nearly any flour or milk would work. Haven't tried yet....but plan to!
Provided by magpie diner
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F/190 degrees Celsius In a large bowl mix together the first 7 ingredients.
- In a smaller bowl, mash up the bananas quite well then add in the oil, vanilla and milk.
- Combine the banana mixture with the flour mixture and blend until "just" mixed.
- Spoon into a lightly oiled muffin tin and bake for 15-20 minutes.
VEGAN BANANA-NUT MUFFINS
I am not a vegan, but tried to be for a couple weeks and this is one recipe that has really stuck with me. It's high-fiber, super healthy, and so good!
Provided by Jeannine S.
Categories Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Mix dry ingredients together.
- In a large bowl, mix wet ingredients together, separate from the dry ingredients.
- Gradually mix the dry ingredients into the wet ingredients.
- Place mixture into greased muffin tin.
- Bake for 20 minutes.
- Enjoy!
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4.8/5 (5)Total Time 30 minsCategory CakeCalories 240 per serving
- Preheat the oven to 375 ºF and line a muffin pan with paper liners or spray with oil to grease. Set aside.
- In a large mixing bowl combine the mashed banana, sugar, milk, oil, apple cider vinegar, and vanilla together. Mix together until fairly smooth.
- In a small mixing bowl combine flour, salt, baking powder, baking soda, and cinnamon and whisk until fluffy and combined.
- Add dry ingredients to the wet and mix until mostly mixed together and lumpy (some dry spots are ok). Fold in the chopped walnuts.
VEGAN BANANA NUT MUFFINS • IT DOESN'T TASTE LIKE CHICKEN
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5/5 (58)Total Time 36 minsCategory Breakfast, SnackCalories 189 per serving
- Preheat your oven to 400F (200C). Lightly grease the cups of a muffin pan or fill with 12 non-stick liners.
- In a medium bowl, mix together mashed banana with all of the wet ingredients. Add the wet into dry, and mix until it's just starting to come together. Be careful not to over mix, lumps are totally cool. Add in the chopped banana and nuts and give it 3 to 4 more stirs.
- Divide the batter evenly among the muffin pan and finish by sprinkling extra nuts on top (optional). Bake for 22 to 26 minutes until the muffins have risen and are golden brown on the edges, and a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 10 minutes before enjoying.
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4.9/5 (117)Total Time 50 minsCategory Breakfast, SnackCalories 326 per serving
- Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. (I find the unbleached, brown paper liners to work best - they don't stick to the muffins when peeling.)
- In a large mixing bowl, prepare the flax egg by mixing water and flaxseed together. Wait 5 minutes. Then add banana, baking powder, and baking soda and mash until only small chunks remain.
- Add vanilla, oil, coconut sugar, brown sugar, maple syrup, sea salt, and cinnamon (optional) and whisk vigorously to combine. Add almond milk and whisk once more to combine.
- Add almond meal, gluten-free flour blend, and oats and stir until just combined. Then divide batter between muffin tins, filling all the way full - there should be 12 muffins (amount as original recipe is written // adjust if altering batch size).
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From mydarlingvegan.com
5/5 (21)Total Time 30 minsCategory Breakfast, SnackCalories 244 per serving
- Preheat the oven to 350 degrees F. Spray or line with muffin holders a muffin pan and set aside.
- In a large bowl combine flour, baking soda, cinnamon, and salt. In another bowl, mash bananas with a fork. Add melted butter, both sugars, milk, and vanilla. Whisk to combine. Add the wet ingredients to dry and mix gently together until a uniform batter is formed. A few lumps are okay. Fold in ¾ cup of the walnuts.
- Place batter in muffin tins, about ¾ full. Top with remaining walnuts and bake for 20-25 minutes until golden brown and a knife inserted in the middle comes out clean.
- Remove from oven and let cool 10 minutes in the muffin tin before moving to a cooling rack to cool completely.
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5/5 (1)Category Baked Good, Breakfast, Dessert, SnackCuisine AmericanTotal Time 40 mins
- In a separate mixing bowl, mash up the 3 overripe bananas. Add the sugar, vanilla extract, vegetable oil, and non-dairy milk. Add the wet ingredients to dry and mix until everything is evenly distributed and no streaks of flour remain. (A few small lumps are fine.) Fold in the 2/3 cups chopped walnuts.
- Use a muffin scoop or 1/3 cup measuring cup to transfer the muffin batter to your prepared baking pan. Bake the muffins for 22-25 minutes, or until they’re domed and golden.
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5/5 (11)Total Time 30 minsCategory Breakfast, DessertCalories 237 per serving
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