Vegan Banana Nut Muffins

We all know how much I love banana bread… and these are no exception. If you’re tight for time or want an easy grab and go snack, these little muffins are great. The addition of the nuts adds a crunchy texture, but you can also add in other things such as chocolate chips, raisins or blueberries.

Serves: 9



  • 1 extra ripe banana
  • 2 tbsp coconut oil, melted
  • 1/3 cup plant milk
  • 3 tbsp aquafaba (or 2 flax eggs)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup flour (I used wholemeal)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 handful nuts


  1. Preheat the oven to 180c and line a cupcake tin with cupcake liners
  2. In a bowl, mix together the mashed banana, coconut oil, plant milk, aquafaba, maple syrup and vanilla extract
  3. In another bowl, mix together the flour, baking powder, baking soda and cinnamon
  4. Slowly pour the wet ingredients into the flour mix and stir. Fold in the nuts
  5. Using a spoon, divide the mixture into 9 cupcake cases
  6. Bake for 20 minutes, check to see they are cooked through with a toothpick (it should come out clean) and allow to cool for at least 20 minutes, before transferring to a cooling rack.

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