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Banana Nut Muffin Recipe
If you love homemade banana bread, you’ll go bananas for these soft, fluffy Banana Nut Muffins! Made with ripe bananas, chopped walnuts, whole wheat flour, plant butter, and cinnamon, this recipe is the perfect healthy breakfast idea, easy brunch treat, or quick snack recipe. These vegan banana muffins are dairy-free, egg-free, and kid-approved, yet still taste rich, buttery, and delicious. Whether you’re looking for easy muffin recipes, healthy baking ideas, or a simple plant-based dessert, these banana muffins with nuts will become a favorite in your kitchen. Perfect for meal prep, school lunches, holiday baking, or weekend breakfast treats, this one-bowl muffin recipe is quick, budget-friendly, and full of natural sweetness and nutty flavor.
Ingredients
Ingredients
1 ½ cups Whole Wheat Flour
1 tsp Baking Soda
1 ¾ cup Bananas
1 ½ tsp Vanilla Extract
1 Flax Egg
(1 tbsp ground flax & 3 tbsp water)
½ cup Granulated Sugar
¼ cup Brown Sugar
⅓ cup Plant Butter (Softened)
½ tsp Cinnamon
¾ cup Walnuts (Chopped)
Preparation
Preparation
To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Stir well and let it sit for about 5–10 minutes until it thickens into a gel-like consistency.
With a hand mixer cream together your butter and sugars. Add in your bananas, vanilla extract and flax egg mix again.
In a separate bowl mix together all of your dry ingredients.
Fold your dry ingredients into your wet.. Do not overmix.
Fill your muffin pan.
Bake at 350 degrees for 20-25 minutes. Or until you can poke with a fork and it comes out clean.
Allow to cool completely before you enjoy!
Tips for the Best Banana Nut Muffins
Tips for the Best Banana Nut Muffins
Use overripe bananas with brown spots for the best flavor and natural sweetness.
Add mini chocolate chips, blueberries, or pecans for fun variations.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer.
These Banana Nut Muffins are soft, moist, and loaded with banana flavor, making them the best homemade banana muffins for any occasion. They’re vegan-friendly, dairy-free, egg-free, and family-approved — ideal for healthy breakfast meal prep, easy vegan baking, or wholesome snacks on the go. The combination of ripe bananas, crunchy walnuts, and cinnamon spice creates that comforting, classic flavor everyone loves. Perfect for fall baking, weekend breakfasts, or Sunday brunch, this simple muffin recipe proves that homemade baking doesn’t have to be complicated to be delicious. Bake a batch today and enjoy the warm, cozy taste of home in every bite!
How to Make Plant Based, Dairy Free, Vegan Breakfast Favorites
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About The Creator
About The Creator
Hi, I’m Mary Ellen, the creator of the YouTube channel "Life is Messy but I'm Learning as I Grow." I’m thrilled you’re here, joining me on this journey of discovery and creativity! As a mother of two, married to my high school sweetheart, and with a career background in childcare, my life is wonderfully busy and, yes, a little messy—but that's part of the fun.
On this site, I share my favorite things: plant-based cooking, crafting and DIY projects, family-friendly travel tips, gardening advice, and the occasional antics of my two adorable cats. I'm always eager to learn something new and love sharing my discoveries with anyone who will listen—so I’m glad you’re here to listen!
Whether you're looking for inspiration, practical tips, or just a place to connect, I hope you'll find something here that sparks joy and encourages you to learn and grow along with me.
This delicious Banana Nut Muffin Recipe is featured in my plant-based breakfast cookbook, filled with easy, family-friendly recipes made with simple ingredients and lots of love. You can find my cookbook for sale on Amazon — just click the link in the description to grab your copy today.
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