Banana Nut Muffins

Three banana nut muffins on a black plate.
Prep Time 15 mins
Cook Time 18 mins
Rest Time 10 mins
Total Time 43 mins
Courses:
Cooking Temp: 350  F
Servings: 12
Best Season: Suitable throughout the year
Description

Sweet bananas bring natural richness and flavor to every bite of these banana nut muffins, while toasted nuts add a satisfying crunch that makes these muffins feel just a little extra special. The result is a soft, bakery-style muffin that’s warm, comforting, and impossible to resist.  

Whether enjoyed with your morning coffee, tucked into a lunchbox, or served as an afternoon snack, these muffins deliver the perfect balance of sweetness and texture. Fresh from the oven, they fill the kitchen with an irresistible aroma and offer that homemade goodness that never goes out of style.

Simple, wholesome, and packed with flavor, they’re the kind of recipe you’ll find yourself baking again and again.

Ingredients
  • 2 teaspoons Ener-G egg replacer
  • 3 tablespoons water
  • 3 tablespoons non-dairy milk
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon baking soda
  • 1 1/2 cups sugar
  • 1/2 cup vegan butter
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 cup ripe banana (mashed)
  • 1 cup pecans or walnuts (chopped)
Instructions
  1. 1

    Preheat the oven to 350°F.

    Lightly butter two muffin tins, or use cupcake liners.

  2. 2

    Whisk the Ener-G and water in a small bowl until thoroughly combined, thick, and set aside. Add the non-dairy milk, vinegar, and baking soda to a separate medium-sized bowl. Stir to combine and set aside.

  3. 3

    Cream the sugar and butter in a large mixing bowl. Add the Ener-G mixture and mix well. Add the vanilla.

  4. 4

    In a separate bowl, sift together the flour and salt. Next, stir in the flour mixture, alternating with the milk mixture. Finally, stir in the bananas and 1/2 cup of the pecans.

  5. 5

    Spoon the batter into the muffin tin, filling each to 2/3 full. Give the muffin tin a tap on the counter to release any bubbles, then divide the remaining 1/2 cup of pecans over each muffin.

  6. 6
    Three banana nut muffins on a black plate.

    Bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean.

    Yield: 12 Muffins

    Cool for a few minutes before removing the muffins from the tin. Serve warm or at room temperature.

Nutrition Facts

Servings 12

Serving Size 1

Amount Per Serving
Calories 246kcal
% Daily Value *
Total Fat 10.4g16%
Saturated Fat 1.1g6%
Sodium 238mg10%
Potassium 168mg5%
Total Carbohydrate 34.6g12%
Dietary Fiber 1.9g8%
Sugars 16.8g
Protein 4.1g9%
Vitamin A 32 IU
Vitamin C 3.8 mg
Calcium 34 mg
Iron 1.3 mg
Vitamin E 0.6 mg
Vitamin K 4 mcg
Vitamin B6 0.18 mg
Folate 38 mcg
Magnesium 34 mg
Zinc 0.7 mg
Selenium 7 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan banana nut muffin recipe
Read it online: https://sproutfulkitchen.com/recipe/banana-nut-muffins/