Banana Nut Muffins
These fluffy vegan muffins are loaded with nutty banana flavor and include hints of vanilla, cinnamon, maple and oats.
Prep Time10 minutes mins
Cook Time35 minutes mins
Servings: 12 muffins
Author: Kathy Patalsky
muffin tin
mixing bowl
hand of stand mixer
Wet:
- 8 oz apple sauce or 'flax egg'
- 5 tablespoon vegan butter softened - or sub sunflower oil + ¼ teaspoon salt
- 4 bananas extra ripe
- 2 teaspoon vanilla extract
- ⅓ cup maple syrup
Dry:
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 3 tablespoon rolled oats
- 2 cups spelt flour
Fold in:
- 1 cup raw walnuts chopped
Preheat oven to 350 degrees and line muffin tin with muffin liners - or grease and flour.
Combine all the wet ingredients in a large mixing bowl. Mash bananas and stir - or use a hand or stand mixer to beat until combined.
Add in the dry ingredients and beat until smooth.
Fold in the nuts.
Scoop batter into the muffin tins - fill generously. Top with a few sprinkles of rolled oats - optional.
Bake at 350 degrees for 32 minutes or until a toothpick comes out clean when inserted in center of a muffin. Muffins will be fluffy and golden browned on top.
Remove muffins from oven. Cool in the tin for ten minutes, then remove muffins and serve - or cool on the counter for another twenty minutes until covering and storing any leftovers.
Calories: 254kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 190mg | Potassium: 265mg | Fiber: 5g | Sugar: 12g | Vitamin A: 253IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg