Vegan Banana Bread Muffins

Our household goes through bananas at an alarming rate. With Cameron and I munching a couple a day, and Athena getting the occasional bite or two, we end up running out quite often. I will sometimes even make a trip to the grocery store just to replenish our stock! (*Insert “dad joke” here about our consumption being “bananas”).

But, what happens when you overstock and they start to turn brown? Don’t throw them away! Mash those babies up into Vegan Banana Bread Muffins!

Don’t Set Your Resolution Back by Eating Unhealthy Banana Bread Muffins!

I wanted a banana bread muffin recipe that I didn’t have to feel guilty about eating! Most store-bought muffins reach over 500 calories per muffin. Not to mention the 20-30 grams of sugar! With stats like that, eating a “traditional” muffin for breakfast would set me up for a day of hangriness and lethargy. Not the best way to rise and shine.

These banana bread muffins achieve amazingly chewy, slightly-sweet amazingness without all the fat and sugar. The freshly toasted walnuts give each muffin an absolutely delectable crunch. Is is enough to remind me of the delicious banana bread my mom would make for us growing up! 🙂 These banana bread muffins are made with ingredients normally on hand meaning I can whip them up anytime! All you need is overly-ripe bananas, non-dairy yogurt, flour, walnuts, baking soda, powder, salt, cinnamon, flax, and coconut oil! Easy-peasy!





Speaking of bananas, the more brown spots your bananas have, the sweeter they’ll be! The main sources of sweetness in this recipe are the bananas (duh), and the yogurt. As I said before, these muffins aren’t nearly as sweet as you may be used to. Feel free to compensate with extra bananas, agave, or maple syrup.. just judge accordingly!

Print Recipe Vegan Banana Bread Muffins Prep Time 25 mins Cook Time 30 mins Total Time 55 mins Servings: 12 Muffins Calories: 255 kcal Author: Nick @ ServingRealness.com Ingredients 1 1/2 - 2 cups walnuts optional

1 cup all-purpose flour

3/4 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1/4 tsp ground cinnamon

3 over-ripe bananas (the more brown spots the sweeter!!), mashed

3/4 cup non-dairy yogurt (I chose to use soy-based vanilla for extra flavor substitute as needed)

1 flax egg

1 Tbsp coconut oil melted Instructions Preheat oven to 350º

Line a muffin tray with liners

Spread the walnuts out in an even layer on a baking sheet

Bake for 12 minutes until nice and toasty, it will smell amazing when done!

Once cooled, roughly chop the walnuts



Whisk the dry ingredients in a large bowl (or stand mixer)

I used a masher to quickly pulverize the bananas. It should be an applesauce consistency (dare I say, banana-sauce?)

Whisk the bananas with the yogurt, flax egg, and melted oil

Slowly incorporate wet ingredients into dry

Mix thoroughly, avoiding over-mixing

Ice cream scoops are perfect for this batter! One scoop per liner, about 3/4 of the way up



Bake for 20 minutes, letting cool in tray for 5 minutes afterwards

Let cool completely before enjoying!

Related