Easy, basic vegan muffins that make a great breakfast on the go.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with liners.

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  • Sift flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Stir in walnuts and oats.

  • Combine bananas, sugar, almond milk, canola oil, vanilla extract, and vinegar in a separate bowl. Blend together until smooth. Add to the flour mixture. Stir until just combined.

  • Drop batter into the muffin cups, filling each completely full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 23 minutes. Transfer to a wire rack to cool.

Cook's Notes:

I sometimes substitute sunflower or pumpkin seeds for the walnuts. You can use all-purpose flour instead of whole wheat pastry flour. You can use any non-dairy milk instead of the almond milk.

I don't think these muffins are too sweet, but you can use just 3/4 cup sugar.

Omitting the oats will reduce yield to about 16 muffins.

Nutrition Facts

192 calories; protein 3.1g 6% DV; carbohydrates 28.8g 9% DV; fat 7.9g 12% DV; cholesterol 0mg; sodium 158.7mg 6% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/25/2020
These turned out amazing!!! I substituted the sugar mentioned for coconut sugar and added blueberries. Consistently and flavor are perfect! Read More
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