This is a simple vegan banana bread muffin (or loaf) recipe that’s pretty flexible. I will use what I have on hand, so feel free to swap out one type of flour for another or try adding dry fruits instead of nuts. The end result is a slightly crispy exterior with a fluffy interior featuring bursts of banana chunks and soft walnut pieces. Our household always has bananas, due to the obscene amount of smoothies we make. So when I notice a few going brown, I pop them in the fridge and make these easy vegan banana bread muffins on the weekend.
PREP TIME: 15 MINUTES | COOK TIME: 30 – 45 MINUTES
Wet Ingredients:
Dry Ingredients:
*if you’re don’t have almond flour, regular all-purpose flour is fine too. So instead of 1 cup almond and 1 cup regular, you would then use 2 cups of regular all-purpose flour total.
Time needed: 30 minutes.
This recipe is adapted from The Buddhist Chef (Jean-Philippe Cyr).
Set aside.
Set aside.
For muffins: Bake for about 30 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
For a loaf: Bake for about 45 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
I’m partial to muffins since I have this adorable rose-shaped muffin tray. (Just look how cute they turn out!) But this recipe works great for a standard small loaf pan too. Just make sure you increase the baking time for a loaf since there’s more dough to bake through. Not sure if your treats need more time in the oven? A toothpick or fork should come out pretty clean, not goopy, when inserted into the bread.
Adding a little extra oil in the pan before you spoon in the batter will create a crunchy top layer, as you see in the photos below. I personally loooove that little bit of crispiness. But you can reduce or omit the oil in the pan if you want a more traditional texture. Just be sure to grease the pan if it’s metal or your bread will get stuck.
Enjoy!