Banana Walnut Muffins – Chef Elliot

Published: March 11, 2022 · Modified: March 11, 2022 Of Theirs · This post may contain affiliate links · Leave a comment

I love making these Caramelized Banana Nut Muffins for breakfast or a delicious afternoon snack! They’re healthy, vegan, super moist, and loaded with oats and nuts.

Why this recipe works

Oh how I love muffins! These banana nut muffins are definitely one of my favorites. And my husband and our children also can’t get enough. That’s it easy recipe for muffins in a bowl this is definitely a keeper!

The recipe is quite healthy and made with whole food ingredients like whole wheat flour and oats, so it’s also quite healthy for breakfast. It’s the perfect grab-and-go breakfast for busy mornings. And it’s also a great afternoon or school snack.

All in all, you just need 10 minutes of active preparation time. Just mash the bananas and place all the ingredients in a large bowl. Stir with a wooden spoon until well combined.

Then line a muffin pan with paper liners. Distribute the mixture evenly among the 12 paper muffin liners and bake for 20 minutes.

To make the banana muffins extra moist, I added vanilla flavored coconut yogurt. Mashed bananas and ground flax seeds serve as the perfect egg substitute in this recipe.

What goes into this recipe

Bananas – make sure the bananas are well ripe with some brown spots on the outside. The riper, the sweeter.
wholemeal flour – or spelled flour. For a gluten-free version, use a blend of gluten-free flours.
Oats – quick oats.
Coconut Sugar – you could also replace it with brown sugar.
Nuts – or nuts of your choice. You can also use mixed nuts.
Flax seed – use ground flaxseed (soaked in water) for easy egg substitution.
Almond milk – unsweetened. Or oat or soy milk.
Vegetable yogurt – I used vanilla flavored coconut yogurt. You can also use soy yogurt.
Cinnamon
Vanilla extract – use natural vanilla extract.
Oil – melted coconut oil.
salt – enhances flavours.
Maple syrup

How to make this recipe

1. Pass: Preheat oven to 350°F. In a small bowl, combine the ground flaxseed and water. Set aside and leave to macerate for at least 5 minutes. Meanwhile, mash the bananas with a fork.

2. Pass: In a large bowl, combine all the ingredients for the batter.

3. Pass: Beat with a wooden spoon until well combined.

4. Pass: In a small saucepan, combine the vegan butter, maple syrup, and walnuts. Cook for about 3 minutes until caramelized. Stir continuously.

5. Pass: Line a muffin tray with paper cups. Divide the batter evenly among the 12 paper muffin cups.

6. Pass: Complete with caramelized walnuts.

7./8. Take a step: Cook for 20 minutes.

Notes on the recipe

Since every oven is slightly different, it’s best to do the toothpick test to see if the muffins are cooked through. Adjust the cooking time if necessary.
I used whole wheat flour for my muffins to make them healthier. You can also substitute it for spelled flour or all-purpose flour if you like. For a gluten-free version, use a blend of gluten-free flours.
You can also use mixed nuts (for example, walnuts, cashews, hazelnuts, and almonds) for this recipe.

Frequent questions

How long do muffins last?

I recommend storing the muffins in an airtight container at room temperature. Line the container with paper towels and place another layer on top of the muffins. It will absorb the moisture and the muffins will stay delicious and fresh.

This way the muffins will last up to 3 days. They will lose a lot of flavor in the fridge.

Can I freeze muffins?

Yes, they freeze very well. You can keep them in the freezer for up to 3 months.

Why are my muffins sticking to paper cups?

Muffins sometimes stick to paper liners when they are not completely cooled down.

So in most cases it helps just to wait a bit. So be patient. You can also refrigerate them for an hour or two. However, I would recommend not storing them in the fridge permanently as they would lose flavour.

If you want to eat your muffins hot, it’s best not to use paper cups. Just be sure to grease the muffin pan well before adding the batter.

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I like hearing from you!

I hope you enjoy these banana nut muffins as much as we do around here.

If you try them, I’d love to know what you think. As soon as leave me a comment and a star rating under. Your comments really make my day!

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Theirs

a plate with four banana nut muffins with bananas and a cup with coffee in the background

Muffins Banana and Hazelnut

I love making these Caramelized Banana Nut Muffins for breakfast or a delicious afternoon snack! They’re healthy, vegan, super moist, and loaded with oats and nuts.

Press Pin Evaluate

Course: Breakfast, snack

Kitchen: American

Diet: Vegan, vegetarian

Preparation time: 10 min

Time to cook: 20 min

Portions: 12 muffin

Calories: 272kcal

Instructions

Preheat oven to 350°F. In a small bowl, combine the ground flaxseed and water. Set aside and leave to macerate for at least 5 minutes. Meanwhile, mash the bananas with a fork.
In a large bowl combine all the ingredients for the batter.
Beat with a wooden spoon until well combined.
In a small saucepan, combine the vegan butter, maple syrup, and walnuts. Cook for about 3 minutes until caramelized. Stir continuously.
Line a muffin tray with paper liners. Divide the batter evenly among the 12 paper muffin cups.
Complete with caramelized walnuts.
Cook for 20 minutes.

Notes

Since every oven is slightly different, it’s best to do the toothpick test to see if the muffins are cooked through. Adjust the cooking time if necessary.
I used whole wheat flour for my muffins to make them healthier. You can also substitute it for spelled flour or all-purpose flour if you like.
You can also use mixed nuts (for example, walnuts, cashews, hazelnuts, and almonds) for this recipe.

Nutrition

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