Vegan Classic Banana Walnut Muffins

Total time42 min

Prep time15 min

Cook time22 min

4.8

(21)

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Ingredients

12 servings

1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
3 very ripe medium bananas, mashed (about 1 ¼ cups)
½ cup packed light brown sugar
⅓ cup unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
¼ cup sour cream
1 tsp vanilla extract
¾ cup walnuts, roughly chopped

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2
Spread the chopped walnuts on a small baking sheet and toast in the preheated oven for 5–6 minutes, until fragrant and lightly golden. Remove and let cool slightly.

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