Soft and chewy vegan banana muffins with chopped walnuts. Your new go-to-comfort-baked-good that is super easy to make and seriously addicting to eat. Muffins are among one of the easiest baked goods to make, since you only need one bowl, one fork, and one muffin pan.
This small batch muffin recipe is perfect for those who live in a small household and want to enjoy the muffins fresh throughout the week! That goes without saying, you can easily double the recipe to make a bigger batch of muffins.
I recently moved out to live on my own for school, so these muffins have been my go-to quick breakfast and afternoon pick-me-up snack.
What other small batch recipes would you like to see? Leave a comment on this blog or DM me on Instagram @foodbylingling! I also post Instagram exclusive reels and recipes, so don’t forget to follow along and stay in the loop. 🙂
Ingredients
Wet ingredients
- Ripe bananas
- Non dairy milk such as soy or cashew milk. Can use unsweetened/sweetened for less sweet/ sweeter muffins.
- Vegetable oil
- Brown sugar
- Vanilla extract
Dry ingredients
- All purpose flour
- Baking soda and salt
- Chopped walnuts, or any type of nuts you have (like almond, pistachio, hazelnut)
Tip- substitute the chopped walnuts for 1/3 cup of vegan chocolate chips for vegan chocolate chip banana muffins!
How to make the muffins
Mash the bananas in a mixing bowl. Whisk together the banana, non dairy milk, oil, brown sugar, and vanilla extract. You can use a whisk or a fork.
Add the flour, baking soda and salt to the wet mixture. Gently combine the wet and dry ingredients using either a fork or a wooden spoon.
Without having mixed the batter too much, fold in the chopped walnuts or whatever mix-ins you want to add. Allow the muffin batter to be as chunky as possible without any traces of dry flour.
Tip– do you over-mix your muffin batter, since we want to maintain the volume inside the batter, which would result in fluffier muffins!
Divide the batter between 6-8 lined muffin tins, depending on how big you want your muffins to be. For a little extra flair, you can top each muffin with more chopped walnuts and slices of banana.
Bake the muffins at 350ºF for 25-30mins in the middle-top of the oven. Allow the muffins to cool slightly before transferring them to a cooling rack to cool completely.
See the bottom of the recipe card for heating and storage instructions!
FAQs
Absolutely! You can use almonds, pistachios, and hazelnuts just to name a few… You can even make these muffins with chocolate chips if you’re looking for more of a dessert-y muffin.
They are definitely not as sweet as the muffins you would buy in stores! As someone who enjoys sweets moderately, I would say the level of sweetness is perfect. I use unsweetened non-dairy milk to make these muffins.
Yes you can! The bake time should be the same.
Looking for more vegan baked goods?
- Strawberry Peach Scones (popular on the blog!)
- Salted Apple Caramel Galette
- Mini Oreo Brownie Bites
Small Batch Vegan Banana Walnut Muffins
Ingredients
- 2 medium bananas, plus more for topping (optional)
- ¼ cup brown sugar, packed
- 2 tbsp vegetable oil
- 3 tbsp non dairy milk
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ½ tsp baking soda
- pinch of salt
- 8-10 crushed walnuts, or 1/3 cup vegan chocolate chips, plus more for topping (optional)
Instructions
- Preheat the oven to 350ºF and line a muffin pan with 6-8 cupcake liners, depending on how many muffins you are making.
- Mash the banana in a mixing bowl. Add the non dairy milk, oil, brown sugar, and vanilla extract and whisk together using a fork or a whisk.2 medium bananas, ¼ cup brown sugar, 2 tbsp vegetable oil, 3 tbsp non dairy milk, 1 tsp vanilla extract
- Add the flour, baking soda, and salt to the wet mixture and gently combine using a fork or a wooden spoon. It is okay to leave few traces of dry flour.1 cup all purpose flour, ½ tsp baking soda, pinch of salt
- Add the chopped walnuts and fold the batter until the walnuts are evenly distributed in the batter and there are no traces of dry flour. Be sure not to over-mix the batter!8-10 crushed walnuts, or 1/3 cup vegan chocolate chips
- Divide the muffin batter between the muffin tins. Top each muffin with more chopped walnuts and sliced bananas if desired.
- Bake the muffins for 25-30mins, or until the tops are golden in colour. Allow the muffins to cool in the pan slightly before transferring to a cooling rack to cool completely.
Notes
Storage instructions
- Wrap each muffin with plastic wrap and store in an air tight container for up to 5 days. The sliced banana on top may oxidize, but that’s okay.
- You can also wrap and freeze the muffins for up to 1 month.
Reheating instructions
- Microwave for 20-25s for soft and warm muffins
- Optionally, you can use a toaster oven to toast the microwaved muffins for 3-4mins to make the tops crispy.
Very delicious!!!!
Thank you Arianna, I’m so glad you liked the muffins! <3
It’s easy and yummy.
Thank you so much Ellen, I’m glad you liked it!