Recipe: Perfect Vegan Banana and Walnut Muffins🍌

Vegan Banana and Walnut Muffins🍌. In a medium bowl, whisk the mashed banana and applesauce with the brown sugar, oil, vanilla and agave. Stir in the dry ingredients just until incorporated, then stir in half of the walnuts. These vegan banana muffins are egg free, allowing the bananas to act as a binder, and create a nice, moist muffin.

A slice of these vegan muffins topped with almond butter is a great thing. Being refined sugar free they provide a healthy snack alternative with zero compromise on taste. They are also vegan, egg-free & dairy-free. You can have Vegan Banana and Walnut Muffins🍌 using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vegan Banana and Walnut Muffins🍌

1. You need 3 of Rip Bananas (mashed).
2. It's 3/4 Cup of Almond milk.
3. You need 1 Tb of Lemon Juice.
4. You need 1 1/2 Cup of Flour.
5. It's 2 Tsp of Baking Powder.
6. It's 1 Tsp of Cinimon.
7. You need 1/2 Tsp of Salt.
8. You need 1 Tsp of Vanilla.
9. Prepare 3/4 Cup of Cane Sugar.
10. It's 1/4 Cup of Vegtables oil.
11. It's 1/2 Cup of Chopped Walnuts.
12. You need of Utensils.
13. It's cups of Cupcake.
14. Prepare of Cupcake baking pan.
15. You need bowl of Large mixing.
16. Prepare spoon of Mixing.

Step Two - Scoop and Bake. To check for doneness, insert a toothpick in the middle of a muffin. Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt, cinnamon and nutmeg. I've been regularly making gluten-free, vegan banana muffins lately and just made these today.

Vegan Banana and Walnut Muffins🍌 step by step

1. Pre-heat oven to 400*F. In a separate mixing bowl mash 3 Rip Bananas. In the large mixing bowl add dry ingredients: sugar, cinimon,flour, salt, baking powder. Mix until well combined..
2. In the bowl with the mashed banana mix in wet ingredients: almond milk, Vanilla, lemon juice, vegtables oil. Mix until well combined..
3. Combine wet and dry ingredients together. Do not over stir. Batter will be a lumpy consistency. Once mixed together fold in Walnuts..
4. Line baking pan with cupcake liners and divide batter even among cupcake sleeves..
5. Bake for 22-25min or until muffins are golden brown and have visibly risen. Let cool for 15min. Enjoy!.

I used walnut oil and Bobs Red Mill GF all purpose flour as well as Bobs Red Mill Almond Flour for all the meal/flour. They are excellent….the perfect "muffin-top" with toasty walnuts. Next time I'll add chocolate chips. Or if you'd like, vegan banana bread or vegan banana pancakes. I have a growing collection of banana recipes on my blog.