banana nut muffins
I think banana/walnut is my favourite baking combination, it just never fails! (unless you’re allergic to nuts I suppose…) These muffins are great for a snack or breakfast, and are rich and filling with oatmeal and walnuts.
With this recipe I finally managed to make the perfect amount of batter, fulfilling my coffee-shop dreams of baking HUGE muffins.
These muffins are on the healthier side, the ground flaxseeds and walnuts provide omega-3 fats with added fiber from rolled oats and whole wheat flour.
If you choose to put some chopped walnuts on top, make sure to cover the tray with foil until the last 5 minutes of baking,
Muffin pro tip: warm up slightly, cut in half, and spread some vegan butter on that goodness. You’re welcome.
Yields: 12 muffins
- 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp warm water)
- 3 medium ripe bananas (approx. 1 1/2 cups)
- 1 tbsp baking powder
- 1 tsp baking soda
- 3 tbsp coconut oil
- 1/4 cup white granulated sugar
- 1/4 cup packed brown sugar
- 2 tbsp maple syrup (or agave nectar)
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cup unsweetened soy milk (or other dairy-free milk)
- 2 1/2 cup whole-wheat flour
- 1 1/4 cup rolled oats
- 1 cup roughly chopped walnuts
1.Preheat oven to 375 °F, grease and flour a standard muffin tin (this way you don’t need to use muffin cups!).
2. In a large mixing bowl, prepare flax egg by mixing warm water and ground flaxseed. Wait 5 minutes for mixture to thicken. Add banana, baking powder, and baking soda and mash together.
3. Add vanilla, coconut oil, white sugar, brown sugar, maple syrup, salt, and cinnamon and whisk to combine. Add soy milk and whisk once more to combine.
4. Add flour, oats, 2/3 cup of the chopped walnuts and stir until just combined. Divide batter between muffin tins, filling all the way full – there should be 12 muffins.
5. Top with remaining 1/3 cup chopped walnuts (optional). In place of walnuts, you can also substitute more rolled oats and/or a sprinkle of brown sugar. Loosely cover top of muffin tray with foil to prevent nuts from burning.
6. Bake for 25 minutes (remove foil in last 5 minutes) or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove from oven and let cool in the tin for 5 minutes. Then remove from tin and let cool completely on a cooling rack.
8. Best served warm with vegan butter. Store in a covered container for up to 5 days.
Make it gluten-free: use your gluten-free flour and oats of choice. Oats can also be substituted for extra whole-wheat flour.