I love making these Caramelized Walnut Banana Muffins for breakfast or a delicious snack! They’re healthy, vegan, super moist and loaded with oats and nuts.
Why this recipe works
Oh how I love muffins! These banana muffins are definitely one of my favorites. And also my husband and our children don’t get enough. It is such easy one bowl muffin recipe he is definitely a keeper!
The recipe is quite healthy and made with whole food ingredients like whole wheat flour and oats, so it’s even healthy enough for breakfast. It’s the perfect grab-and-go breakfast for busy mornings. And it also makes a great snack in the afternoon or at school.
All in all, you just have to 10 minutes of asset preparation time. Just mash the bananas and put all the ingredients in a large bowl. Stir with a wooden spoon until well combined.
Next, line a muffin tray with paper liners. Spread the mixture evenly between the 12 muffin paper liners and bake for 20 minutes.
To make the banana muffins moister, I added vanilla coconut yogurt. Mashed bananas and ground flax seeds serve as a perfect substitute for eggs in this recipe.
What is included in this recipe?
- bananas – Make sure the bananas are quite ripe with some brown spots on the outside. The riper, the sweeter.
- Whole wheat flour – or spelled flour. For a gluten-free version, use a gluten-free flour blend.
- oats – quick oats
- Coconut sugar – You can also replace it with brown sugar.
- Nuts – or nuts of your choice. You can also use mixed nuts.
- flax seeds – Use ground flaxseed (soaked in water) to easily replace eggs.
- Almond milk – no sugar Or oat or soy milk.
- Plant-based yogurt – I used vanilla flavored coconut yogurt. You can also use soy yogurt.
- cinnamon
- Vanilla extract – Use natural vanilla extract.
- oil – melted coconut oil.
- Sal – enhances the flavors.
- Maple syrup
How to make this recipe
1. Step: Preheat oven to 350°F. In a small bowl, combine the ground flaxseeds and water. Set it aside and let it soak for at least 5 minutes. Meanwhile, mash the bananas with a fork.
2. Step: In a large bowl, combine all the ingredients for the dough.
3. Step: Beat with a wooden spoon until well integrated.
4. Step: In a small saucepan, combine the vegan butter, maple syrup and walnuts. Cook for about 3 minutes until caramelized. Stir constantly.
5. Step: Line a muffin tray with paper liner. Divide the batter evenly between the 12 muffin liners.
6. Step: Top with the caramelized walnuts.
7/8 step: Bake for 20 minutes.
Recipe notes
- Since every oven is a little different, it’s best to do a toothpick test to see if the muffins are done. Adjust the cooking time if necessary.
- I used whole wheat flour for my muffins to make them healthier. You can also substitute spelled flour or all-purpose flour if you like. For a gluten-free version, use a gluten-free flour blend.
- You can also use mixed nuts (eg walnuts, cashews, hazelnuts and almonds) for this recipe.
Frequently asked questions
How long do muffins last?
I recommend storing the muffins in an airtight container at room temperature. Line the bowl with paper towel 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 cupcakes will last up to 3 days. In the fridge, they will lose a lot of flavor.
Can I freeze the muffins?
Yes, they freeze very well. You can store them in the freezer for up to 3 months.
Why are my muffins sticking to the paper liners?
Sometimes the muffins stick to the paper liners when they are does not cool completely.
So, in most cases, it just helps to wait a little. So be patient. You can also keep them in the fridge for an hour or two. However, I would recommend not storing them in the fridge permanently as they will lose their flavor.
If you want to eat your muffins hot, it’s best not to use any paper. Just make sure to grease the muffin tin well before adding the batter.
Related Recipes
I love hearing from you!
I hope you love these banana muffins as much as we do here.
If you try them, I’d love to hear what you think. Not more leave me a comment and a star rating down Your comments really make my day!
Do you like my recipes and want to see more? Then follow me Facebook, Instagramor Pinterest!
Theirs
Banana and Nut Muffins
I love making these Caramelized Walnut Banana Muffins for breakfast or a delicious snack! They’re healthy, vegan, super moist and loaded with oats and nuts.
Print Pin fee
Rations: 12 cupcakes
Calories: 272kcal
Instructions
-
Preheat oven to 350°F. In a small bowl, combine the ground flaxseeds and water. Set it aside and let it soak for at least 5 minutes. Meanwhile, mash the bananas with a fork.
-
In a large bowl, combine all the ingredients for the dough.
-
Beat with a wooden spoon until well integrated.
-
In a small saucepan, combine the vegan butter, maple syrup and walnuts. Cook for about 3 minutes until caramelized. Stir constantly.
-
Line a muffin tray with paper liners. Divide the batter evenly between the 12 muffin liners.
-
Top with caramelized walnuts.
-
Bake for 20 minutes.
notes
- Since every oven is a little different, it’s best to do a toothpick test to see if the muffins are done. Adjust the cooking time if necessary.
- I used whole wheat flour for my muffins to make them healthier. You can also substitute spelled flour or all-purpose flour if you like.
- You can also use mixed nuts (eg walnuts, cashews, hazelnuts and almonds) for this recipe.
nutrition
Calories: 272kcal | Carbohydrates: 36g | Protein: 6g | Fat: 14g | Saturated fat: 5g | Trans fats: 1g | Sodium: 81mg | Potassium: 312mg | Fiber: 4g | Sugar: 10g | Vitamin A: 61UI | Vitamin C: 4mg | Calcium: 96mg | Iron: 2mg