Easy to prepare vegan banana nut muffins with a delicious maple-cinnamon swirl throughout! These tasty muffins are oil- and refined sugar-free and can be gluten-free with the use of certified GF oats. Wholesome enough for breakfast yet tasty enough for those times when you crave a sweet treat.
Hi Friends, I'm hooked on these Banana Nut Cinnamon Swirl Muffins. This is one of those recipes that checks all the boxes:
Healthy? Check. Quick and easy? Check. Vegan? Obviously. Gluten-free? Yep, if you use GF certified oats. Refined sugar-free? Check. A great answer to the question "What are we gonna do with all these overripe bananas?" Check!
Nine ingredients, a couple of bowls and utensils, and one muffin pan are all you need.
Filled with bananas, cinnamon, vanilla and maple syrup, you can imagine how amazing these smell. I also love that they provide a healthy dose of fiber from the wholesome plant ingredients PLUS omega 3 fat from the walnuts. These easily pass the test as a healthy breakfast or snack.
The next time you've got some spotty bananas hanging out on the kitchen counter, put them to good use. Give these Banana Nut Cinnamon Swirl Muffins a try, and let me know what you think!
You might also like these oil-free vegan recipes:
Golden Milk Muffins
Coconut Garam Masala Muffins
Loaded Breakfast Muffins
Almond-Coconut Protein Bars (GoMacro copycat)
Vegan Banana Nut Cinnamon Swirl Muffins
Ingredients
For the muffins:
- 1 ⅔ cups mashed ripe banana (from about 3 large very ripe bananas)
- ⅔ cup unsweetened milk, such as almond, oat or soy
- 3 Tbsp maple syrup
- 1 ½ tsp vanilla extract
- 2 cups oat flour (if making your own in high speed blender, start with approx 2 ¼ cups oats)
- ⅓ cup rolled oats
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ cup walnut halves, chopped
For the swirl:
- 2 tsp ground cinnamon
- 3 Tbsp maple syrup
Topping:
- ⅓ - ½ cup walnut halves
Instructions
- Preheat oven to 350 degrees. Lightly oil or line a 12 cup muffin pan.
- Place peeled bananas in a medium/large bowl, and use your hand to squeeze and squish them until mostly pureed (it's okay if some larger pieces remain). Measure to make sure you have close to 1 ⅔ cups banana. Add the milk, maple syrup, and vanilla to the bananas and mix well.
- In a separate bowl, thoroughly combine the oat flour, oats, baking powder, baking soda, cinnamon, and chopped walnuts.
- In a small bowl or mug, mix together the 2 tsp cinnamon and 3 Tbsp maple syrup for the swirl, and set aside.
- Pour dry ingredients into the wet and stir until everything is thoroughly combined.
- Spoon a small amount of batter into each muffin cup. Aim for just enough to cover the bottoms, only filling the cups about ¼ to ⅓ of the way. See photo below.
- Now drizzle each one with about ⅔ of a teaspoon of the cinnamon swirl. This doesn't need to be precise. Aim to use about half of the swirl mixture on this layer, saving the rest for the tops.
- Evenly divide the remaining batter among the muffin cups, and drizzle the remaining cinnamon swirl mixture on the tops.
- Sprinkle walnuts on top of each muffin and bake for 19-22 minutes.
- Let cool in the pan 5-10 minutes before moving to a cooling rack.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.
Taylor
Could I use all purpose flour in place of the oat flour? 🙂
Lori
I haven’t tried it, but it should work! Oat flour is thirstier than AP, so you might need a bit more flour.
Taylor
Ok, thank you 🙂