I can't think of anything better than waking up to these banana muffins with walnut and cinnamon topping fresh from the oven, a cup of coffee, and a good book. Thankfully, these are easy to make so that dream can become a reality, though they're good and rich enough to enjoy any time of day.

Banana Muffins With Walnut and Cinnamon Topping [Vegan]



Cooking Time




  • 4 large ripe bananas
  • 1 tablespoon flaxseed + 3 tablespoons water
  • 3 tablespoons almond milk (or any other non dairy milk)
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 3 tablespoons coconut oil or a neutral tasting oil of your choice
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts, fine as much as you can make them
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon coconut oil or other neutral tasting oil


  1. Pre heat the oven to 350 ° F
  2. In small bowl mix a tablespoon of ground flaxseed with 3 tablespoons water and let sit for a while.
  3. In a large bowl, mash the bananas until smooth.
  4. When the bananas are totally mashed, add milk, oil, vanilla and sugar. Mix well.
  5. In a separate bowl mix the flour, salt, baking powder and cinnamon.
  6. Add the powders to the banana mixture. Mix until everything is well incorporated.
  7. Prepare a tray of 6 large muffins or one of 12 normal with cupcake liners or with a little oil. Add mix until bowl is empty, be careful not to over fill.
  8. To make the topping, mix all ingredients well. Place about a teaspoon of topping mix on each muffin (more if you're doing the 6 large muffins)
  9. Put it in the oven for about 25 min. or until a toothpick comes out clean.