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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
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Vegan Banana Nut Muffin split in half
4.93 from 66 votes
Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings 2 (muffins)
Course Breakfast
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 1-2 Days

Ingredients

  • 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
US Customary - Metric

Instructions

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

Notes

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

Nutrition (1 of 2 servings)

Serving: 1 muffins Calories: 370 Carbohydrates: 50 g Protein: 7 g Fat: 16 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 6 g Sugar: 20 g