Jumbo Banana Muffins (Bakery Style Vegan Recipe)
Jumbo Banana Muffins with a nut topping are the vegan breakfast of your dreams! This bakery style recipe makes 6 fluffy and moist muffins.
Servings: 6 muffins
Calories: 554kcal
Equipment
- giant muffin tin
Ingredients
- 1 ¼ cup mashed banana about 3 medium bananas
- 1 cup soy milk or other plant milk like almond or coconut
- ⅓ cup canola oil or other neutral oil
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 2 ¼ cup all purpose flour or 1:1 gluten-free flour blend
- ¾ cup chopped walnuts omit if nut free or swap for chocolate chips
Topping
- ⅓ cup chopped walnuts finely chopped with a few small chunks; omit if nut-free
- 2 tablespoon granulated sugar
Instructions
- Preheat oven to 400° F. Lightly grease muffin tin with oil or butter, making sure to oil the top part around the rim. You can also use jumbo muffin liners, still making sure to grease them.
- Mash bananas with a fork in a large mixing bowl, making sure it measures out to 1 ¼ cup.
- Add the rest of the wet ingredients: soy milk, canola oil, vanilla extract, and apple cider vinegar. Mix until combined.
- Add granulated sugar, baking powder, and salt. Mix until combined.
- Add all-purpose flour, making sure not to over-mix. Some lumps will still remain, and that is okay!
- Coarsely chop up ¾ cup of walnuts. Add to the batter until just combined.
- To make the topping, chop ⅓ cup of walnuts into a slightly finer texture with some small chunks remaining. Add 2 tablespoons of sugar to the nuts.
- Scoop batter into greased muffin tin with ½ cup scooper. The batter should almost completely fill the tin.
- Sprinkle the topping over each muffin, generously coating the entire surface area.
- Bake muffins for 22-26 minutes. You’ll know they’re ready when they are golden on top and you can smell the perfectly roasted walnut topping!
- Let cool in the tin for 5 minutes, then remove the muffins and place them on a cooling rack.
Notes
See Step-by-Step pictures and more tips above!
Top Tips:
- It is very important to measure out the mashed banana to ensure the proportions of wet to dry ingredients are correct, please don't skip this step!
- The walnuts and walnut crisp topping are both optional, omit to keep the muffins nut-free!
- Countertop - Place muffins in an airtight container with a towel at the bottom to help retain moisture.
- Freezer - While these muffins are best fresh, you can freeze muffins by wrapping them in plastic wrap and storing them in the freezer.
Nutrition
Calories: 554kcal | Carbohydrates: 73g | Protein: 8g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Sodium: 314mg | Potassium: 551mg | Fiber: 4g | Sugar: 45g | Vitamin A: 189IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 2mg