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banana and walnut muffins

Updated: Jul 1, 2020

These banana and walnut muffins are made with oat flour and are naturally sweetened with maple syrup. They're delicious and not too heavy or too sweet so you can enjoy them for breakfast or as snack. I used a chia seed 'egg' replacer to get a bit more rise which is just chia seed mixed with water, plus chia seed also adds some extra nutrients. They're heavenly when warmed up and served with a little vegan butter or margarine - yum!


1 1/2 cups oat flour 2 ripe bananas 1 cup chopped walnuts sprinkle of cinnamon 1/4 cup desiccated coconut

1 tsp baking powder 1 chia egg (1 tbsp chia seeds, 3 tbsp water) 2 tbsp maple syrup 1 tsp apple cider vinegar 1/2 cup soy milk 1 tbsp coconut oil

1. To make a chia egg place 1 tbsp of chia seeds in a small bowl with 3 tbsp of water and let it sit for 5 mins until it forms a gel like consistency. Preheat oven to 190 degrees Celsius.

2. Place the ripe bananas in a large bowl and mash with a fork. Add the oat flour, walnuts, cinnamon, coconut and baking powder.

3. Add the chia egg and the other wet ingredients - maple syrup, soy milk, coconut oil and apple cider vinegar. Mix it all together with a spoon until everything is combined but don't over mix.

4. Spoon the mixture into a muffin tray and bake for 35 to 40 mins until they're golden on top and a skewer comes out clean but still a little bit moist. You don't want it to come out completely dry because then they will dry up more overnight and you want them to retain their moisture.

5. Remove from the oven and let them cool in the muffin tray for 5 mins before moving to a cooling rack. Let them cool entirely and then store in container for several days. Enjoy on their own or with some vegan butter.

Tag @veganbyeden if you try these muffins, I'd love to see them :)


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