Okay so I’m keeping this post short and sweet, just like the recipe! I’ve put a lot of time into developing this recipe because I am a huge fan of muffins, they are the perfect grab and go snack and thats why I always make sure I have a batch at home. So I’ve made these probably about 15 different ways, and have finally perfected it. It’s a nice and easy one bowl recipe, and really makes the most delicious, moist muffins.
Now when I mention large bananas in the ingredients list, I’m talking like medium Large here, nothing from Ripley’s believe it or not, and we want them to be very ripe! The method is straight forward, and theres not much explaining to do, but you’ll see once you’ve mashed the bananas and added the bicarbonate of soda, the mixture sort of starts to fizz and “froth” (which always makes me feel like a mad food scientist) This is actually helping to soften and break down the banana even further.
So all the ingredients go straight into one bowl, and then into the muffin tins to bake for 20-25 minutes. Thats Vegan banana walnut muffins done!
Vegan Banana Walnut Muffins (makes 9)
- 1 tbsp ground flaxseed
- 3 tbsp water
- 3 very ripe bananas (use 4 if they are very tiny)
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp vanilla
- 1 tbsp maple syrup (honey if not vegan)
- 1/3 cup olive oil (mild tasting)
- 2/3 cup brown sugar
- 1 tsp cinnamon
- 1 cup almond flour
- 1 cup nutty wheat flour (oat flour for gluten free, see notes)
- 100 g chopped walnuts
- Preheat oven to 190c and Spray and line muffin tin.
- In a large bowl, mix together flaxseed and water until you have a paste, leave to sit for about 5 mins.
- Add bananas, and smash them well with a fork, add baking powder, bicarb and salt. Mash it all together until well incorporated.
- Next add vanilla, sugar, maple syrup, olive oil and cinnamon, whisk to combine.
- Once combined, add the almond flour and the nutty wheat/oat flour, stir well. Fold in most of the chopped walnuts, leaving some to scatter over the top later.
- Pour mixture into the muffin tin, filling each space to about 2/3 full, and scatter with reserved walnuts.
- Bake for 20-25 mins or until golden brown ( mine’s usually closer to 20 mins, check with a skewer for doneness). Remove from oven and allow to cool down slightly before removing muffins from the tin.
- Serve with some tasty nut butter, vegan margarine or just enjoy as is!
*Notes: You can make your own oat flour by adding the amount needed to a food processor, and blitzing until you have achieved a fine flour like consistency, this works well and tastes delicious, but you will have a flatter looking end result.
Store in a covered container at room temperature, or in the fridge if your planning on storing it for longer. These also freeze well, and can be defrosted at room temperature!