WFPB Banana Nut Muffins

by Kevin
Banana Nut Muffins

These muffins are a winner! I made these for a group of omnivores and everyone loved them. If you’re looking for a good, solid WFPB Banana nut muffin recipe, look no further, this is it!

Note: These are better the next day!

See original recipe here.

Banana Muffins (Oil-Free, WFPB, Vegan)

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 1858 calories 93 fat
Rating: 5.0/5
( 2 voted )


  • 3 large overripe bananas (make sure you have 1-3/4 cups) - 390g
  • 1/4 cup maple syrup (or honey or other sweetener of choice) - 75g
  • 1/4 cup milk of choice - 75g
  • 2 tsp vanilla extract
  • 1 cup whole wheat flour (or 4-4.25oz Oat Flour) - 163g
  • 3/4 cup almond flour (makes them fluffy and tender. Replace with whole wheat if you don't have this) -88g
  • 1/2 tsp baking soda - 2g
  • 2 tsp baking powder -9g
  • 1/2 tsp salt - 2-3g
  • 1 tsp cinnamon - 2g
  • 1/2 tsp ground nutmeg
  • 1/2 cup mini dark chocolate chips, optional
  • 1/2 cup chopped walnuts, optional -67g


  1. Grease muffin pan (or use silicone pan), and preheat the oven to 325 degrees. In a large bowl, break up the bananas and mash with a fork until as smooth as possible. Make sure this measures at least 1-3/4 cups).
  2. Stir in syrup, milk and vanilla. Stir until well-combined.
  3. Add dry ingredients to a single bowl and combine.  Add dry ingredients to banana mixture. Do not over-stir. Add chocolate chips and/or walnuts if desired.
  4. Fill greased muffin cups 3/4 full. Makes 12 large muffins or 24-30 mini muffins. Sprinkle tops with oats and crushed walnuts if you'd like to be fancy...
  5. Bake for 25 minutes, or until firm to the touch.  (Bake mini muffins for about 12 minutes)
  6. Store in an airtight container. 

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