These muffins are technically vegan, but no one needs to know that unless you want them to.
I don’t know about you, but my first experiences with homemade vegan baked goods were disappointing, to say the least. But I kept at it and found some really amazing vegan recipes to keep in my back pocket. These super soft vegan muffins are made with simple, straightforward ingredients (no “flax-egg” needed!) and are packed with sweet banana flavor and warm cinnamon spice. The recipe comes together really quickly and makes for the perfect back-to school snack or on-the-go breakfast!
The batter is a mixture of white and whole wheat flours, creamy non-dairy coconut milk, mashed bananas and toasted hazelnuts. No one will ever know they are made with 100% vegan ingredients! Swap out the toasted hazelnuts for vegan chocolate chips if you’ve got a sweet tooth and looking for something a little more indulgent.
Looking for an easy vegan muffin recipe that offers all of the deliciousness of a regular muffin but without the dairy? These banana hazelnut muffins are the answer to your breakfast and snack prayers:
Vegan Banana Nut Muffins
Vegan Banana Hazelnut Muffin Recipe
These muffins are technically vegan, but no one needs to know that unless you want them to. I don’t know about you, but my first experiences with homemade vegan baked goods were…
- bananas: 3 medium-sized (about 1 cup, mashed)
- coconut oil: 1/2 cup, melted (plus more for greasing the muffin cups)
- coconut milk: 1/2 cup
- vanilla extract: 1/2 teaspoons
- all-purpose flour: 3/4 cup
- whole-wheat flour: 3/4 cup
- brown sugar: 1/2 cup
- ground cinnamon: 1 teaspoon
- salt: 1/2 teaspoon
- baking powder: 1 teaspoon
- baking soda: 1/2 teaspoon
- toasted hazelnuts: 1/2 cup, roughly chopped
Step 1: Preheat oven to80 degrees C and grease a standard 12 cup muffin tray with extra coconut oil. In a large mixing bowl mash the bananas using the back of a fork or a potato masher, until smooth and pureed.
Step 2: Whisk in the coconut oil, coconut milk, and vanilla extract into the mashed bananas.
Step 3: Sift in the all-purpose flour and whole-wheat flour over the banana mixture. Add the sugar, cinnamon, salt, baking powder and baking soda. Whisk until smooth and lump free. Fold in the toasted hazelnut pieces.
Step 4: Pour the batter evenly into your greased muffin cups and bake for 20-25 minutes or until a tooth pick inserted into one of the muffins comes out clean. Transfer to rack and allow to cool before serving.
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