Banana Walnut Muffins
These delightful vegan banana muffins are wonderfully soft, fluffy, and perfectly moist, boasting a beautiful bakery-style domed top. Bursting with natural banana flavor and complemented by crunchy walnuts, they are an excellent choice for a satisfying breakfast or a delicious dessert.
Instructions
- 1
Preheat the oven to 350°F (180°C). Prepare a muffin tray by spraying it with [cooking spray].
- 2
In a mixing bowl, sift the all purpose flour (2 cup) and add light brown sugar (0.5 cup), white granulated sugar (0.5 cup), baking soda (1 tsp), baking powder (1 tsp), salt (0.25 tsp), ground cinnamon (1 tsp), and ground nutmeg (0.25 tsp). Mix well to combine.
- 3
Prepare the vegan buttermilk: add lemon juice (0.5 tbsp) to a measuring cup, then fill to the soy milk (0.5 cup) line. Let it curdle for 1 minute.
- 4
Add the prepared vegan buttermilk, mashed ripe bananas (1.33 cup), melted coconut oil (0.25 cup), applesauce (2 tbsp), and vanilla extract (1 tsp) to the dry ingredients. Mix until a thick batter forms.
- 5
Fold in the chopped walnuts (1 cup).
- 6
Divide the batter evenly among the muffin partitions in the prepared tray. Top with additional chopped [walnuts].
- 7
Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8
Remove muffins from the oven and transfer to a wire cooling rack to cool. Serve warm and enjoy!
Nutrition Facts
Per portion