Vegan Banana Walnut Muffins

4.8 from 4 reviews

Vegan Banana Walnut Muffins

The one thing which I bake quite often is either banana bread or banana muffins because we keep buying a lot of bananas and I intentionally let a few of them to overripe to use it for baking later. After baking the best vegan banana bread ever I did try a couple of other similar recipes but till date that recipe is the clear winner. So I stopped trying new banana bread recipes. Recently I borrowed Sweet Vegan by Emily Mainquist from the library and found a recipe for vegan banana muffins. The book has a lot of vegan baking recipes and quite a collection of gluten-free and vegan recipes too with amazing pictures.

As usual I had some overripe bananas and decided to give the vegan banana muffin recipe a try and was not disappointed at all. Emily has used vegan butter substitute which I have substituted with organic, refined coconut oil. Other than that I have not made any major changes to the recipe.

Vegan Banana Walnut Muffins Recipe
4.8 from 4 reviews
Prep time: 20 Mins
Cook time: 17 Mins
Yields: 9 Muffins
These muffins are so light and moist that it’s difficult to believe that it’s a vegan banana muffin recipe.
Dry Ingredients:
  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients:
  • 1/2 cup coconut oil
  • 1 cup mashed bananas
  • 3 teaspoons ener-g egg replacer
  • 4 tablespoons warm water
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons water or non-dairy milk (optional)
  • 3/4 cup chopped walnuts
  • all-purpose flour – whole wheat pastry flour (See My Notes)
  • white sugar – evaporated cane juice
  • coconut oil – any other oil or melted butter substitute or butter for non-vegans
  • walnuts – any nuts of your choice
  1. Preheat oven to 350F/180C for 15 minutes. Line 8 or 9 muffin cavities with paper liners. Grease the paper liner with non-stick cooking spray if you want to peel the muffins off the liner immediately after baking. Whisk/blend until frothy the egg replacer with the water and set aside.
  2. In a large bowl mix together the dry ingredients.
  3. To the flour mix add the oil, mashed bananas, egg replacer liquid and vanilla extract. Stir in the walnuts too. The batter will be quite thick.
  4. Scoop about 1/4-1/3 cup of batter for each muffin and bake for about 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine was done in 17 minutes itself.
  5. Cool the pan on a cooling rack for about 5 minutes. Then remove the muffins out of the pan and serve immediately or cool completely to store it.
  1. These vegan banana muffins tasted great, had the right texture and the shape was perfect too. Depending upon the sweetness of the bananas you would have to slightly increase the quantity of sugar. The first time I tried this recipe with very ripe bananas the 3/4th cup sugar mentioned in the recipe was perfect. But the second time I baked these muffins with not so ripe bananas, I felt that the muffins could have been sweeter.
My Notes:
  1. I avoid using whole wheat flour in banana bread/muffin recipes because I personally don’t like the taste of that combo. But you could use it if you like it.
  2. Once I prepared the batter I felt that the batter was too thick (this was actually mentioned in the recipe itself) so I added about 3 tablespoons of rice milk to it.
  3. The original recipe was to yield 8 muffins and I got 9 out of the batter.

Share with your friends:

You should also check out...

Ratings and Reviews (4)

Vegan Banana Walnut Muffins
3 star: 0
2 star: 0
1 star: 0

30 Responses to “Vegan Banana Walnut Muffins”

  1. Aarti says:

    Hi Madhuram, I tried this recipe with flax seed meal and an extra 1/4th tsp of baking powder instead of baking soda. The muffins turned out really well. Thanks for posting such nice and eggless recipes….you are really doing a great job!

  2. Karielyn says:


    I made your Vegan Banana Walnut Muffins this week and they were a hit! They were very moist and did well without eggs. I love how you used coconut oil in the recipe too! I posted it on my website and linked back to you. Thanks so much!

  3. Heather Urry says:

    I made these muffins this morning and they were really great! I don’t have any egg replacer so I looked up the ingredients and created my own using items I have on hand: 1 T potato starch, 1 T granular soy lecithin, 2 T oatrim, 1 tsp ascorbic acid, and 1/4 c water. Whizzed all of that together with the coconut oil and sugar in the food processor, then added in the bananas. The taste was delicious and texture was spot on; nobody would ever suspect these were anything but a “standard” muffin with eggs. I’ll be sharing this recipe with my mom, who observes a vegan diet with her husband.

  4. Jazmin says:

    I want to make these but I also want to add shredded coconut flakes, craisins, walnuts, and flax mill but I’m afraid with all those add ins it’ll turn out to be a dry muffin :(

    • Madhuram says:

      Just add 1-2 tablespoons of water/non-dairy milk if you feel the batter is too thick. Or else keep the measurements same but use 1/4 cup of flax seed meal instead of all-purpose flour, 1/4 cup each of coconut, walnuts and craisins instead of 3/4th cup of walnuts.

  5. Teresa says:

    I made these and since I did not have egg regplacer I used two organic egss instead. I also added 1 cup of bittersweet chocolate chips and they were spectacular -really liked them, and used white whole wheat instead of regular wheat. I am trying to cut back on wheat, so I would like to know if I can swap out 1/2 cup of the wheat flour with almond meal. I think it would add some richness and eliminate the wheat. Would that work? Thanks for the many great healthy recipes!

  6. mpm says:

    if i don’t have :
    ener-g egg replacer
    non-stick cooking spray
    what can i use

    • Madhuram says:

      You can use flax seed powder instead of egg replacer and non-stick spray is optional. Only you would have to wait for the muffins to cool completely so that you can peel it off the paper liner easily.

  7. Archana says:

    Hi Madhu, am fan of your baking and the website. I have tried lots of cakes n breads. Everytime i made bread, while cutting it breaks and i see more pieces rather than the normal piece of bread. Can you please tell me what is the mistake or any reason if you think is right. Thanks for many recipes also looking forward to more.. One more request, planning to diet so maybe please post some diet friendly..;-);-)
    I had tried this earlier. It was good. Now i need some 25 muffins or small cakes. Looking for few.. Maybe i may end up with this.. Not sure… If you can suggest, am glad. Its a friend’s party and the people come mostly from Spain, Columbia, Germany etc..

    • Madhuram says:

      Thanks Archana. Either it is a quick bread or yeast bread it’s preferable that you don’t cut it immediately or on the day of baking. Leave it overnight and cut it the next day so that it will slice well. You should be going with muffins or cupcakes so that it’s not time consuming. If you are looking for something fancy and rich, you should try the hummingbird cupcakes.

Leave a Reply

Your comment may need to be approved before it will appear on the site. Thanks for waiting.

Tried this recipe? Click on stars to rate:

Link to this recipe:

If you have a website and would like to link to this recipe, simply copy (Ctrl + C) and paste the code below. It will look like this: Vegan Banana Walnut Muffins