How to Make Horn Nut

Vegan Banana Nut Muffins

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Recipe Summary Vegan Banana Nut Muffins

Easy, basic vegan muffins that make a great breakfast on the go.

Ingredients | Horn Nut

2 cups whole wheat pastry flour

¾ teaspoon baking soda

¾ teaspoon salt

¾ teaspoon ground cinnamon

¼ teaspoon freshly ground nutmeg

1 cup finely chopped walnuts

¾ cup rolled oats (Optional)

4 large ripe bananas

1 cup turbinado sugar

½ cup unsweetened almond milk

¼ cup canola oil

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

Directions

Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with liners.

Sift flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Stir in walnuts and oats.

Combine bananas, sugar, almond milk, canola oil, vanilla extract, and vinegar in a separate bowl. Blend together until smooth. Add to the flour mixture. Stir until just combined.

Drop batter into the muffin cups, filling each completely full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 23 minutes. Transfer to a wire rack to cool.

I sometimes substitute sunflower or pumpkin seeds for the walnuts. You can use all-purpose flour instead of whole wheat pastry flour. You can use any non-dairy milk instead of the almond milk.

I don't think these muffins are too sweet, but you can use just 3/4 cup sugar.

Omitting the oats will reduce yield to about 16 muffins.

Info | Horn Nut

prep: 15 mins cook: 25 mins total: 40 mins Servings: 18 Yield: 18 muffins

TAG : Vegan Banana Nut Muffins

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