Vegan Banana and Walnut Muffins🍌. In a medium bowl, whisk the mashed banana and applesauce with the brown sugar, oil, vanilla and agave. Stir in the dry ingredients just until incorporated, then stir in half of the walnuts. This Vegan Banana Walnut Muffin recipe delivers it to your tastebuds thanks to the help of cinnamon, nutmeg a touch of vanilla extract. Vegan Banana and Walnut Muffins🍌

You can have Vegan Banana and Walnut Muffins🍌 using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan Banana and Walnut Muffins🍌
  1. Prepare 3 of Rip Bananas (mashed).
  2. You need 3/4 Cup of Almond milk.
  3. Prepare 1 Tb of Lemon Juice.
  4. Prepare 1 1/2 Cup of Flour.
  5. It’s 2 Tsp of Baking Powder.
  6. Prepare 1 Tsp of Cinimon.
  7. You need 1/2 Tsp of Salt.
  8. You need 1 Tsp of Vanilla.
  9. It’s 3/4 Cup of Cane Sugar.
  10. It’s 1/4 Cup of Vegtables oil.
  11. Prepare 1/2 Cup of Chopped Walnuts.
  12. Prepare of Utensils.
  13. You need cups of Cupcake.
  14. It’s of Cupcake baking pan.
  15. You need bowl of Large mixing.
  16. Prepare spoon of Mixing.

In a large bowl, mix wet ingredients together, separate from the dry ingredients. These vegan banana muffins are egg and butter free, with the bananas acting as a binder, and create a moist, fluffy muffin. Calling for just six ingredients, most of which you probably have in your pantry, these muffins are quick to put together and bake. Feel free to add some chopped walnuts for a crunchy texture.

Vegan Banana and Walnut Muffins🍌 instructions

  1. Pre-heat oven to 400*F. In a separate mixing bowl mash 3 Rip Bananas. In the large mixing bowl add dry ingredients: sugar, cinimon,flour, salt, baking powder. Mix until well combined..

  2. In the bowl with the mashed banana mix in wet ingredients: almond milk, Vanilla, lemon juice, vegtables oil. Mix until well combined..

  3. Combine wet and dry ingredients together. Do not over stir. Batter will be a lumpy consistency. Once mixed together fold in Walnuts..

  4. Line baking pan with cupcake liners and divide batter even among cupcake sleeves..

  5. Bake for 22-25min or until muffins are golden brown and have visibly risen. Let cool for 15min. Enjoy!.

I've been regularly making gluten-free, vegan banana muffins lately and just made these today. I used walnut oil and Bobs Red Mill GF all purpose flour as well as Bobs Red Mill Almond Flour for all the meal/flour. They are excellent….the perfect "muffin-top" with toasty walnuts. Next time I'll add chocolate chips. These gorgeous vegan banana muffins are packed with banana flavor and have the perfect high domed top just like a bakery muffin.