Almost certainly at some point, I am betting you will have either made or eaten banana bread, and if not then you are seriously missing out. In our house we always seem to have an abundance of over-ripe bananas, so rather than making another banana bread loaf I decided to do some experimenting and created these delicious banana walnut muffins - yet another perfect way to use up any bananas at the bottom of your fruit bowl.
So I'm not going to lie, this recipe is pretty much a replica of my vegan banana bread but with a few additional ingredients and baked into muffins - if it ain't broke, why fix it? I usually bake a loaf of banana bread weekly, but started to wonder what it would be like in a muffin form, the answer is absolute perfection!
I like to top these muffins with a deliciously sweet cinnamon and maple drizzle which pairs perfectly with the banana flavour. To top them off, I like to use some additional chopped walnuts to add a little extra crunch and leave them looking picture-perfect.
Vegan Banana Walnut Muffins
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
For the muffins:
3 Bananas, very ripe
75ml vegetable oil
225g self-raising flour
100g light brown sugar
2 tsp baking powder
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp salt
80g chopped walnuts
For the drizzle:
100g powdered sugar
1 tbsp maple syrup
1 tsp cinnamon
Heat your oven to 200°C (or 180°C for fan), and place your muffin cases in a muffin tin.
Mash your bananas in a bowl and combine with the vegetable oil.
Sift in the flour and add the remaining dry ingredients, mix with a wooden spoon until just incorporated (Don't overmix, a few lumps are fine), then add in 3/4 of the walnuts and gently mix.
Transfer the mixture to your prepared muffin cases and bake in the oven for 35-40 minutes, or until a skewer comes out clean.
Leave to cool for 10 minutes in the muffin tray, then carefully remove onto a cooling rack until fully cool.
Meanwhile, add the ingredients for the drizzle into a small jug and mix to form a thick but pourable glaze. If your glaze is a little thick you can thin it out with a little water or extra maple syrup, or if it is a little thin then you can add extra powdered sugar until you reach your desired consistency.
Pour the drizzle over the muffins and sprinkle with the remaining walnuts.
Any left-overs can be stored in a sealed container for up to 3-4 days, and up to a week in the refrigerator.
For a slight variation, add some dried fruit or chocolate to the mixture before baking.
This recipe can easily be made gluten-free by substituting the flour for gluten-free flour.
Thanks for reading, I hope you enjoy my vegan banana walnut muffin recipe. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!