Vegan Banana Walnut Muffins
These muffins are everything you want from a banana bake — domed golden tops, tender crumb, and pockets of roughly chopped walnuts in every bite. The secret to getting the texture just right without eggs is a simple flax egg: one tablespoon of ground flaxseed stirred into water and left to gel for five minutes does a remarkable job of binding the batter together. Very ripe bananas carry most of the sweetness, with a half cup of packed brown sugar and a hint of cinnamon rounding things out into something that smells absolutely incredible while it bakes. Vegan butter and plant-based milk keep the crumb moist and rich without any dairy, so there's no compromise on flavor or softness. The key move is folding the dry ingredients in gently and stopping the moment the streaks disappear — overmixing is the enemy of a fluffy muffin. This batch makes 12, which means you'll have plenty to share, pack into lunchboxes, or stash in the freezer for the week ahead. Whether you're cooking for a fully plant-based household or just trying to use up those spotty bananas on the counter, this recipe delivers every single time.
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Learn more →Ingredients
12 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 3 medium very ripe bananas (about 1 ¼ cups mashed)
- ⅓ cup vegan butter, melted and cooled
- ½ cup packed light brown sugar
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup walnut halves, roughly chopped
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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