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–+ servings
two muffins stacked with one being picked up

Small Batch Vegan Banana Walnut Muffins

LingLing Deng
Soft and chewy banana muffins with chopped walnuts. For a more dessert-y version, make these muffins with vegan chocolate chips!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 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.
Keyword banana walnut muffins, breakfast on the go, dairy free banana muffins, easy banana muffins, egg free muffins, small batch muffins, vegan banana muffins, vegan breakfast
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