Vegan Banana Nut Muffins

Full of ripe bananas and walnuts, these whole wheat vegan muffins are a barely sweetened option for breakfast on the go.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 192 Calories

Ingredients

• ¾ teaspoon salt
• ¾ teaspoon baking soda
• 1 tablespoon vanilla extract
• ¾ teaspoon ground cinnamon
• 1 cup finely chopped walnuts
• 1 cup turbinado sugar
• ¼ teaspoon freshly ground nutmeg
• 2 cups whole wheat pastry flour
• ¼ cup canola oil
• 1 teaspoon apple cider vinegar
• ½ cup unsweetened almond milk
• ¾ cup rolled oats (Optional)
• 4 large ripe bananas

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.