5.0 from 27 votes
Vegan Banana Muffins with Chocolate Chunks and Walnuts
Super-moist and as fragrant as all get out. These saffron-scented vegan banana muffins are loaded to the brim with rich chocolate chunks and crunchy walnuts. Easy to make, naturally sweetened, and perfect for breakfast or a snack!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 215 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
Wet Ingredients:
- 1 ½ cups ripe bananas mashed
- ⅓ cup coconut sugar palm sugar, or brown sugar
- ¼ cup refined coconut oil melted to room temperature
- ⅓ cup unsweetened plant-based milk
- 10 threads saffron (optional)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
The Optional but highly recommended stuff:
- ½ cup vegan chocolate chunks
- ½ cup walnuts chopped
- 2 tablespoons coconut sugar palm sugar, or brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the mashed bananas, coconut sugar, melted coconut oil, unsweetened plant-based milk, saffron and vanilla extract. Mix until smooth and well combined.
- Sift in the all-purpose flour, baking powder, baking soda, and salt. Stir until just combined. Be careful not to overmix.
- If adding the fun stuff (for real, why wouldn’t you?): fold in the vegan chocolate chunks and chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle the tops of the muffins with the coconut sugar.
- Bake in the preheated oven for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for five minutes before transferring them to a wire rack to cool completely.
Cup of Yum
Notes
- 🍌 Super Ripe ‘Naners:
- 🍌
- Use very ripe bananas with brown speckles; they are sweeter and add more moisture to the batter.
- 💪 Mix with the Force of A Very Gentle Pony:
- 💪
- Stir the dry ingredients into the wet mixture just until combined. Overmixing can lead to dense, tough muffins.
- 📏 Perfect Flour Measurement:
- 📏
- Scoop flour into your measuring cup and level it off with a knife. This ensures the right ratio of wet to dry ingredients, which is crucial for the perfect texture.
- ⏲️ Check Early for Doneness:
- ⏲️
- Start checking your muffins a few minutes before the minimum baking time. A toothpick or reusable metal skewer should come out clean or with a few crumbs when inserted in the center.
Nutrition Information
Calories
215kcal
(11%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Sodium
180mg
(8%)
Potassium
115mg
(3%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
23IU
(0%)
Vitamin C
2mg
(2%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 215
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 180mg | 8% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.