Vegan Banana Walnut Muffins


(from 10 reviews)
54
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.

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Vegan Banana Walnut Muffins Recipe

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Prep TimeCook TimeMakes
20 Mins17 Mins9 Muffins
AuthorCategoryMethod
MuffinsBaking
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)
Add-ons:
  • 3/4 cup chopped walnuts
Substitutes:
  • 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
Procedure:
  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.
Taste:
  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.
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54 COMMENTS

  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.

    Thanks!

    • 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

    Rose

    • 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.

  7. The recipe is absolutely amazing! A. its SUPER EASY TO MAKE B. It takes me literally 5 minutes to prepare everything and ~20 mins to bake. Absolutely awesome. The only problem I have with it is that it’s a bit too good and I try making less so I eat less 🙂

  8. 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..

    • 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.

    • 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.

  9. 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!

  10. 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 🙁

    • 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.

  11. 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.

  12. Hi!

    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!

    • Thanks Karielyn. I checked your blog and you have a great collection of healthy recipes. I have bookmarked some already and can’t wait to try it.

  13. 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!

  14. Hi Madhuram,
    I regularly read your website and am a big fan of your website.I tried this muffin.It came out really wel.I added some choclate pieces on top for decoration also.It tasted more yummmm!!!!! Can you please try out some fat-free recipes load it to website.Am sure there will be more people looking forward to it.Thank you so much for loading lot of real yumm recipes.

  15. I have tried some of your earlier recipes, but must admit I did not comment, all of the ones I tried turned out great.. I love the exhaustive coverage of the recipes… it goes to show you definitely know what you are doin,this one looks great, I will surely try it out.

  16. Hi Madhuram,
    This recipe is really awesome and wanna try it..I have always preferred coconut oil as it gives a good flavour to the muffins…can we use yogurt for this recipe instead of flax seed..?
    I want to use whole wheat and all purpose flour together will it be good ?

    Rgds

  17. Hey..i got the same doubt as above mentioned comment. But If it is so, how much Flax seed meal should i use for the flour quantity you have mentioned here?

  18. Hi dear!

    thanx for ur amazing receipes…

    I wanted to know what is egg replacer liquid? I guess its not easily available in market so can we use something else?

    Replacer’s replacer.. aaah!

    Regards,
    vandana

    • Hi Vandana, the liquid I mention is the one which you prepare by blending the egg replacer powder and warm water. I have written this in the first step where you preheat the oven and line the muffin tin with paper liners.

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