Vegan Banana Walnut Muffins

These banana walnut muffins are rich with spicy cinnamon flavour and sweet banana, combined with crunchy nuts making them beautifully textured and seriously YUM. Being refined sugar free they provide a healthy snack alternative with zero compromise on taste. They are also vegan, egg-free & dairy-free.
Course Snack
Cuisine Australian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Sally


  • 1 tablespoon flaxseed meal
  • 2 1/2 tablespoons water
  • 2 large overripe bananas , or 3 small
  • 1/3 cup coconut oil , melted
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate soda
  • 1 cup quick cooking oats
  • 1/2 cup walnuts
  • 1 1/4 cups wholemeal plain flour


  • Preheat oven to 180 degrees and a 12 cup muffin pan with patty cases.
  • Make your flax egg: mix together flaxseed meal and 2 ½ tablespoons of water together and set aside for 5-10 minutes until it has thinkend into a gel-like consistency.
  • In a large bowl, mash bananas. Add in maple syrup, coconut oil, vanilla, apple cider vinegar, and cinnamon and mix together using a wire whisk. Add in flax ‘egg’ mix, sugar, baking powder and baking soda and continue to mix.
  • Sift flour directly into the bowl to ensure there are no lumps and fold into mixture until just combined. Add in oats and chopped walnuts and fold through.
  • Fill muffin cups with mixture about ¾ full and top with a sprinkle of oats. Bake in fan forced oven for 20-25 minutes until golden on top and muffins spring back when gently touched.