What kind of bananas are best for these muffins?

For the sweetest and most moist muffins, use four large, very ripe bananas, indicated by brown spots on the peel, as specified in the recipe.

Can I use a different egg substitute instead of flaxseed?

The recipe specifically calls for a flaxseed 'egg' (1 tablespoon ground flaxseed mixed with 3 tablespoons water), which acts as a binder. Using this is recommended for the intended texture.

How much topping should I put on each muffin?

The recipe suggests about a teaspoon of the walnut and cinnamon topping for each normal-sized muffin, or more if you are making 6 large muffins, to ensure a good crust.

How should I store these banana muffins?

Once cooled, store these vegan banana muffins in an airtight container at room temperature for up to 3 days, or refrigerate for a few extra days. They also freeze well for longer storage.

Can I use a different oil for the muffins and topping?

Yes, the recipe suggests coconut oil or a neutral-tasting oil of your choice for both the muffin batter and the topping, so feel free to use another neutral oil like canola or vegetable oil.

7.9K Views 11 years ago

Banana Muffins With Walnut and Cinnamon Topping
[Vegan]

Name: Banana Muffins With Walnut and Cinnamon Topping [Vegan]
Cook time: 25 min
Yield: 6-12
Ingredients: 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

AG By: Alejandra Graf

Author Bio

I'm a food lover, love to eat and cook with whole and clean ingredients. I... Read More

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A close-up of several golden-brown vegan banana muffins, each topped with a crunchy mixture of finely chopped walnuts and cinnamon sugar, arranged on a cooling rack.

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Banana Muffins With Walnut and Cinnamon Topping [Vegan]

6-12

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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... Read More

Ingredients You Need for Banana Muffins With Walnut and Cinnamon Topping [Vegan]

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

Topping:

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

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How to Prepare Banana Muffins With Walnut and Cinnamon Topping [Vegan]

Pre heat the oven to 350 ° F
In small bowl mix a tablespoon of ground flaxseed with 3 tablespoons water and let sit for a while.
In a large bowl, mash the bananas until smooth.
When the bananas are totally mashed, add milk, oil, vanilla and sugar. Mix well.
In a separate bowl mix the flour, salt, baking powder and cinnamon.
Add the powders to the banana mixture. Mix until everything is well incorporated.
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.
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)
Put it in the oven for about 25 min. or until a toothpick comes out clean.