Vegan Banana Walnut Muffins

(from 10 reviews)
Vegan Banana 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.

Banana is our all time favorite fruit. Who doesn't like it! I especially am very fond of it because I love to bake with it and use it in smoothies too. It's not a surprise that I have a huge collection of banana recipes in the blog here.

I have so many good baking recipes with bananas that it is becoming difficult to find other interesting recipes. I have banana bread recipe, banana muffin recipes, banana cupcake recipes. The one thing missing is banana cake recipe. Have to try it soon.

Recently I borrowed Sweet Vegan by Emily Mainquist from the library and found a recipe for vegan banana muffins. I already have a couple of banana muffins without eggs recipes. Banana bran muffins, Nutella banana muffins, strawberry banana muffin recipe, vegan chocolate banana muffins, just to mention a few.

Vegan Banana Walnut Muffins

I was missing a vegan banana muffin recipe in the collection and was very happy to see a recipe for the same! It was a pretty simply recipe too! It is originally a vegan banana nut muffins recipe, but if you want to send it to school with kids, omit the walnuts and add chocolate chips instead.

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. The only downside for me is it that it makes quite a small batch. I was able to get only 9 vegan banana muffins out of it.

The book has a lot of other vegan baking recipes and quite a collection of gluten-free and vegan recipes too with amazing pictures.


Vegan Banana Walnut Muffins Recipe

Prep time
20 Mins
Cook time
17 Mins
9 Muffins
Vegan Banana Walnut Muffins
4.9 from 10 reviews
Are you looking for a recipe to bake the best vegan banana muffins? Here it is! These are so light and moist that it's difficult to believe that it's a vegan banana muffin recipe. Ener-G egg replacer is used as the egg substitute and it has worked perfectly.
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.
Tried this recipe? Give your feedback below


  1. Delicious, fluffy muffins! Not only was I feeling lazy and took some shortcuts, but I also doubled the recipe, and they still turned out wonderfully. I had some extra banana, so I left out the egg replacer. I also did not mix the dry ingredients separately – just mixed the wet together, then added in the dry. Finally, I added in the extra liquid at the end when it seemed too thick to scoop well. Great recipe!

  2. Hi,

    What can I replace energy egg replacer with?

    I want to use flaxseed ..can you please let me know in what quantity it should be used in this recipe and will the muffins come out light and airy just like the original recipe?
    I made the vegan blueberry muffins from your recipe which uses vinegar and baking soda.It was a big hit in my family.


    • That’s great to know that you the vegan blueberry muffins were a hit. I would probably try a teaspoon of apple cider vinegar instead of Ener-G in this recipe too. I’m thinking that it should work.

      • ok.I saw in other older comments people asking the same question about using flaxseed meal instead and am confused how much to use.
        In your Notes section in Egg substitutes page, its 1 tbsp flaxseed meal for each egg and in the table and other comments its 1.5 tsp of flaxseed.
        Could you please tell exactly whats the quantity?

  3. The original recipe calls for 1/2 butter substitute. When melted that equals less than 1/2 cup, so if you are substituting oil, you can use 1/3 cup or 6 TB.

  4. Wow, these may be the best vegan or nonvegan muffins I have made. I’ll try a little less oil next time, as the comment above. I kept the sugar to slightly less than 3/4 C and that was plenty. I added chocolate but other than that I followed. I wil definitely try other receipes ont his site after this success. They made about 10 small muffins for me. Perfect! Thank you so much. BTW, I mixed the wet ingredients and the dry separately (did not add water to egg replacer) and then mixed dry and wet. Worked perfectly. I added probably a teaspoon more of liquid to get the batter to a consistency I thought looked like muffin mix.

  5. I made the muffins true to recipe except for omitting haf of the oil. Muffins cooked up perfectly and I got 12 muffins whose tops barely peeked over the top of the muffin tin. This resulted in perfect portion control and lower fat and calories. Next time I will decrease the oil even more.

  6. Hi Madhuram

    I have made this recipe a few times. The first time turned out really wet and since then they have been a little dry. I don’t know what I am doing wrong. You say 3 tsp of egg replacer. Then 4 tblsp warm water. Is this water to mix with the egg replacer powder? I mixed water with egg replacer but also added 4 tblsp warm water to the muffin mix plus some soy milk and coconut oil. I ended up using more than 4 tblsp soy milk to make the mixture less stiff.

    I add fresh chopped dates to the muffin mix.

    kind regards


    • Yes the first 4 tablespoons of water I have mentioned is to blend it with the egg replacer powder. The other 2-4 tablespoons of milk/water I have mentioned is optional. You might need to add some liquid to get a better consistency of the batter. So I’m guessing you either added too much liquid or didn’t bake it long enough the first time. And maybe because of that you really reduced a lot of liquid the next time onward and it’s turning out dry.


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