These healthy banana nut muffins are vegan, gluten-free, and easy to make! They are super moist, light and fluffy, and secretly good for you. The one bowl recipe is made with wholesome ingredients like oat flour, almond flour, overripe bananas, and rolled oats. They are great for breakfast during busy mornings, a meal prep snack throughout the week, or a nutritious treat to satisfy your sweet tooth!
Banana nut muffins are a bakery classic. They never go out of style, and that’s for good reason! There’s just something about the fluffy texture, crunchy bits of walnuts, and sweet banana flavor that always satisfies. Whether it’s a quick breakfast while you’re headed out the door or a midday snack before meal time, this treat is something anyone will enjoy.
One thing I love about this modern banana nut muffin recipe is that it’s secretly healthy. They are made with wholesome ingredients, no butter, and no eggs. Instead of regular flour, we’ll use a combination of rolled oats, oat flour, and almond flour. Additionally, instead of refined sugar, we will naturally sweeten them with overripe bananas and coconut sugar. Although this recipe contains healthier ingredients than your typical banana nut muffins, the result is equally delicious! You just get the benefit of enjoying them guilt-free and knowing your kids can devour them, too.
These banana nut muffins are:
- Light, fluffy, tender, and super moist
- Vegan, dairy-free, eggless, and gluten-free
- Taste just like banana bread
- Subtly sweet and made with no refined sugar
- Freezer-friendly and perfect for meal prep
- Kid-approved and made with whole grains
- An easy on-the-go breakfast for busy mornings
What are vegan banana muffins made of?
- Bananas: Overripe bananas provide the moist texture and naturally sweet flavor. Overripe bananas have a yellow peel with brown spots. Be sure to use bananas with this appearance, not a green or bright yellow peel.
- Oat flour: Oat flour is just finely ground oats. If you don’t have any oat flour, you can easily make your own at home. Simply add rolled oats or quick oats to a blender or a food processor, then blend until a flour-like mixture forms.
- Almond flour: Almond flour is blanched and ground almonds. I recommend a superfine variety, like Bob’s Red Mill Superfine Almond Flour.
- Oats: In particular, this muffin recipe is made with rolled oats. Do not substitute with steel cut or instant oats, as they do not provide the same texture.
- Coconut sugar: These vegan banana muffins are sweetened with coconut sugar instead of white sugar. For a low sugar option, I recommend using a 1:1 sugar substitute like purecane.
- Coconut oil: To avoid a coconut flavor, be sure to use refined coconut oil. If you don’t mind a very subtle coconut flavor, you can use the unrefined variety.
- Almond milk: Almond milk, or any plant-based milk, works well in this recipe.
- Ground flaxseed: This ingredient is also known as flaxseed meal. It is combined with water to create an egg alternative. These are called “flax eggs” and they are commonly used for vegan baked goods.
- Leavener: A combination of baking powder, baking soda, and apple cider vinegar helps the banana nut muffins rise. If you don’t have apple cider vinegar, you can use distilled white vinegar or lemon juice instead.
- Walnuts: Walnuts are both a mix-in and a topping. They provide a crunchy texture that pairs perfectly with the fluffy muffins. Additionally, walnuts are rich in omega-3 and omega-6 fatty acids while providing various other health benefits.
How to make healthy banana nut muffins
For the full ingredients list and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, preheat the oven to 350 degrees F. Line two muffin tins with parchment paper muffin liners.
Next, create the flax egg by combining ground flaxseed and water in a bowl. Stir together, then set aside for 10 minutes. It will thicken and gelatinize, creating a consistency similar to real eggs.
Then, add all wet ingredients to the bowl. This includes mashed banana, almond milk, coconut sugar, melted coconut oil, vanilla extract, and apple cider vinegar. Mix together until thoroughly combined.
After, add dry ingredients, including oat flour, almond flour, rolled oats, baking powder, cinnamon, baking soda, and salt. Mix together just until the flour is incorporated. Do not over-mix.
Finally, toss in the chopped walnuts. Stir together to combine. Again, do not over-mix the batter.
Spoon the batter into the muffin liners, filling them about 3/4 full. Sprinkle extra chopped walnuts on top. Two muffin tins are needed because the batter makes enough for 15 muffins. Oh, and I may or may not suggest sneaking a spoonful of the batter! It’s just so delicious.
Bake the muffins for 25-30 minutes, or until an inserted toothpick comes out nearly clean. Let the muffins cool before enjoying.
The best add ins and toppings for muffins
There are various ways to customize these banana muffins. Try the ideas below and discover your favorite.
- Chocolate: stir chocolate chips or cacao nibs into the batter, as well as sprinkling them on top
- Coconut: use shredded coconut or coconut flakes as a topping
- Chopped nuts: replace the walnuts with chopped pecans, almonds, or peanuts
- Dried fruit: choose dried blueberries, raisins, or dried cranberries
- Oats: rolled oats are already used in the batter, but they can also be sprinkled on top
- Granola: add granola on top for a crispy texture
- Sugar: sprinkle coconut sugar or brown sugar over the batter just before baking
Ways to enjoy them
- Open faced: slice in half and spread peanut butter, jelly, or jam on top (like toast!)
- Add frosting: add a thick swirl of Vegan Vanilla Frosting on top
- Stuff them: core the muffins and stuff them with nut butter, jam, or Peanut Butter Caramel
- With ice cream: serve warm with a scoop of your favorite vegan ice cream
How to store muffins
Store leftover muffins in a sealed container or a plastic bag. Cool them completely before storing for the best results.
It is also helpful to assemble them in a single layer with a paper towel underneath. This helps trap excess moisture, which reduces the chances of soggy muffins later on. Read The Best Way to Store Quick Breads and Muffins for more storage tips.
If you are saving the muffins for more than 3 days, keep them in the refrigerator. If you are storing them for more than 5 days, keep them in the freezer. They last in the freezer for up to 2 months. Refrigerated and frozen muffins will become drier (and less moist) than at room temperature, so keep that in mind.
More gluten-free muffins with bananas
- Double Chocolate Banana Muffins (Vegan & Gluten-Free)
- Vegan Banana Chocolate Chip Muffins (Gluten-Free)
More vegan recipes with bananas
- The Best Vegan Banana Bread
- Chocolate Chip Banana Blondies (Vegan, Gluten-Free)
- Peanut Butter Banana Baked Oatmeal
- Blueberry Banana Pancakes (Vegan & Gluten-Free)
- Chocolate Banana Baked Oatmeal
- Peanut Butter Banana Oatmeal Cookies
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Healthy banana nut muffins are vegan, gluten-free, and easy to make! This one bowl recipe is made with oats, almond flour, overripe bananas, and oat flour. They are moist, fluffy, sweet, and reminiscent of banana bread. Great for kids, meal prep, a healthy snack, or breakfast on the go during busy mornings!
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- 1.5 cups mashed overripe banana
- 1/2 cup almond milk
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1/2 tbsp vanilla extract
- 1 tsp apple cider vinegar, distilled white vinegar, or lemon juice
- 2 cups oat flour
- 1 cup almond flour
- 1/2 cup rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts + more for topping
- Prep: Preheat the oven to 350 degrees F. Line two muffin tins with muffin liners.
- Create flax egg: In a large bowl, combine ground flaxseed and water. Stir together, then set aside for 10 minutes to thicken.
- Add wet ingredients: Add the mashed overripe banana, almond milk, coconut sugar, melted coconut oil, vanilla extract, and apple cider vinegar to the bowl. Mix together until evenly combined.
- Add dry ingredients: Add the oat flour, almond flour, rolled oats, baking powder, cinnamon, baking soda, and salt to the bowl. Mix together just until the flour is evenly incorporated. Do not over-mix the batter. Add chopped walnuts and stir together.
- Bake: Spoon the batter into the muffin liners, filling them 3/4 full. Sprinkle extra chopped walnuts on top. Bake for 25-30 minutes or until an inserted toothpick comes out nearly clean. After, let the muffins cool before enjoying.
- When measuring the ingredients, do not pack the flour.
- Store muffins in a sealed container or a plastic bag. For the best results, be sure they are cooled completely before storing.
- If you are saving the muffins for more than 3 days, store in the refrigerator. If you are saving them for more than 5 days, store in the freezer. They will keep in the freezer for up to 2 months.
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 9g
- Fat: 10g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
Keywords: healthy banana nut muffins, vegan banana muffins, gluten free muffins banana
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