Vegan Banana Nut Muffins Recipes

VEGAN BANANA MUFFINS

Vegan Banana Muffins image

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

Ingredients

3 cups all-purpose flour
1 cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon salt
2 cups mashed ripe bananas
1 cup canola oil
1 cup coconut milk

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

Vegan Banana-Nut Muffins image

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

Ingredients

1 1/3 cups wheat flour (or other flour)
1/2 cup unrefined sugar (you can use regular sugar if you don't have Raw Cane Sugar or Turbinado)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup oat bran (or you can use plain instant dry oatmeal)
1/2 cup chopped walnuts
2 over-ripe mashed bananas
1/3 cup olive oil
1 teaspoon vanilla extract
2/3 cup rice milk (you can use soy or regular milk if you prefer)

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!

VEGAN BANANA MUFFINS

Vegan Banana Muffins image

These vegan banana muffins are soft, fluffy and perfectly moist with a gorgeous bakery-style domed top. Packed with banana flavor and ideal for breakfast or dessert.

Provided by Alison Andrews

Categories Breakfast Dessert

Time 40m

Number Of Ingredients 14

Ingredients

2 cups All Purpose Flour ((250g))
1/2 cup Light Brown Sugar ((100g))
1/2 cup White Granulated Sugar ((100g))
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/4 teaspoon Salt
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/2 cup Vegan Buttermilk
1 1/3 cups Mashed Ripe Banana ((300g) about 3 Medium Ripe Bananas*)
1/4 cup Coconut Oil ((60ml) Melted)
2 Tablespoons Applesauce
1 teaspoon Vanilla Extract
1 cup Walnuts ((100g) Chopped, plus more to add on top)

Steps:

Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Set aside.
Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
Prepare the vegan buttermilk by adding 1/2 Tbsp of lemon juice to a measuring cup and then adding in soy milk up to the 1/2 cup (120ml) line. Let it curdle.
Add the vegan buttermilk, mashed banana, melted coconut oil, applesauce and vanilla extract to the mixing bowl and mix into a thick batter.
Add the chopped walnuts and stir in.
Divide the batter evenly between the muffin partitions and add some more chopped walnuts on top.
Place into the oven and bake for 22-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
Transfer the muffins to a wire cooling rack to cool and then enjoy!

Nutrition Facts : ServingSize 1 Muffin, Calories 275 kcal, Sugar 20 g, Sodium 209 mg, Fat 11.5 g, SaturatedFat 4.4 g, Carbohydrate 40.4 g, Fiber 2.1 g, Protein 4.2 g

BANANA NUT MUFFINS - VEGAN

Banana Nut Muffins - Vegan image

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

Ingredients

1 1/3 cups whole wheat flour (or sub flour of your choice)
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup oat bran
1/2 cup chopped walnuts
2 ripe bananas
1/3 cup canola oil (or any light oil)
1 teaspoon vanilla extract
2/3 cup almond milk (any vegan milk will do)

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

Vegan Banana Nut Muffins image

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

Ingredients

2 cups whole wheat pastry flour
¾ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
1 cup finely chopped walnuts
¾ cup rolled oats
4 large ripe bananas
1 cup turbinado sugar
½ cup unsweetened almond milk
¼ cup canola oil
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar

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

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