Vegan Banana Walnut Muffins

These vegan banana walnut muffins are so soft and full of flavour thanks to the combination of banana, cinnamon and crunchy walnuts, making them the perfect grab and go breakfast or morning snack.

Course Snack

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 245kcal

Author Sally

Ingredients

1 tablespoon flaxseed meal or chia seeds
2 ½ tablespoons water
2 large overripe bananas , or 3 small
⅓ cup coconut oil , melted
⅓ cup maple syrup
1 teaspoon vanilla
1 tablespoon apple cider vinegar
1 ½ teaspoons cinnamon
1 ½ teaspoons baking powder
½ teaspoon bicarbonate soda
1 cup quick cooking oats
½ cup walnuts
1 ¼ cups wholemeal plain flour

Instructions

Preheat oven to 180°C and line a muffin tin with 12 patty cases / cupcake liners.
Make your flax/chia egg: Mix together flaxseed meal or chia seeds and 2 ½ tablespoons of water and set aside for 5-10 minutes until it has thinkend into a gel-like consistency.
In a large bowl, mash the bananas. Add in maple syrup, coconut oil, vanilla, apple cider vinegar, and cinnamon and mix together using a wire whisk. Add in the flax/chia mixture and whisk to combine.
Sift flour, baking powder and baking soda directly into the bowl and mix through until just combined. Add in oats and chopped walnuts and fold through with a spatula.
Fill muffin cups with mixture about ¾ full and top with a sprinkle of oats. Bake for 20-25 minutes until golden on top and muffins spring back when gently touched.

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