Vegan Banana Nut Muffin split in half
4.91 from 55 votes

Vegan Banana Nut Muffins for Two

These jumbo vegan muffins belong in a coffee shop bakery case - instead I’m bringing them to your home. They are bursting with banana flavor, perfectly sweet and moist, and have wholesome ingredients like
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings: 2 (muffins)
Category: Breakfast
Cuisine: Vegan
Freezer Friendly 1 month
Does it keep? 1-2 Days


  • 1/2 cup whole-wheat pastry flour
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1 very ripe banana
  • 3 Tbsp brown sugar
  • 1 Tbsp vegan butter (melted // heaping Tbsp is best)
  • 1 small flax egg (1/2 Tbsp (3.5 g) flaxseed meal + 2 Tbsp (37 ml) water as original recipe is written)
  • 1/2 tsp vanilla extract
  • 4 Tbsp whole walnuts for topping


  1. Preheat oven to 375 degrees F and lightly butter two small ramekins with non-dairy butter (adjust number of ramekins if altering batch size). Prepare flax egg and set aside.

  2. In a large bowl, mash the banana, leaving some texture.
  3. Add brown sugar, baking soda, salt and whisk for one minute.
  4. Stir in flax egg, vanilla, melted butter and stir.
  5. Add flour and stir with a spoon or spatula until just combined.
  6. Divide batter evenly into the ramekins - about 1/2 to 3/4 full - and generously top with walnuts.

  7. Bake for 25-30 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from ramekins and serve warm. Additional butter isn’t necessary - these are very moist and quite perfect as is.


*Adapted from Tyler Florence
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 2 muffins)