These are the BEST vegan banana muffins! They are extremely fluffy and the maple glaze is like the icing on the cake. They won't last more than two days in your house. Try adding different types of nuts, chocolate chips, or dried craisins!
Banana Walnut Muffins with a Maple Glaze [Vegan]
For the Banana Muffin:
- 1 1/2 cups mashed banana
- 1 tablespoon vegan butter, melted
- 2 teaspoons maple syrup
- 1 teaspoon liquid stevia extract
- 1/4 teaspoon salt
- 2 1/2 tablespoons white distilled vinegar
- 1/2 cup unsweetened nut milk (an almond/cashew blend works well)
- 2 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/3 cup crushed walnuts
For the Maple Glaze:
- 1/3 cup powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- Water for thinning
- Heat the oven to 350º F.
- Prep your 12-muffin tin by either greasing the holes or inserting cupcake liners (spray some oil on the cupcake liners so the muffins don't stick). Set aside.
- In a small bowl, mash your bananas. Measure out exactly 1 1/2 cups and place in a larger bowl.
- Add then melted butter, maple syrup, stevia, salt, vinegar, and nut milk.
- Carefully mix until everything is evenly combined.
- Add in all the flour, and then mix just until everything is combined. The batter will be thick and fluffy. Do not over mix!
- Gently fold in the crushed walnuts.
- Fill each hole in the muffin tin about 3/4 full or until all the batter is used.
- Bake for 18-20 minutes, or until you can insert a toothpick and pull it out clean.
- Remove from the oven and let them sit for 3-4 minutes before removing from the pan.
- Place them on a cooling rack.
- While they bake and cool, you can prep your glaze.
- Mix all the glaze ingredients together in a small bowl. If the glaze is too thick to pour, add about 1/2 tsp of water at a time until you get to the desired consistency. It should be just thin enough to drizzle on the muffins.
- Once the muffins are cooled, add the glaze evenly across the muffins.
- Enjoy immediately!