Vegan Banana Nut Muffins

Easy, basic vegan muffins that make a great breakfast on the go.



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.


Per Serving: 192 calories; protein 3.1g; carbohydrates 28.8g; fat 7.9g; sodium 158.7mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.

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