• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Purely Kaylie

  • About
    • About Kaylie
    • Press
  • Recipes
    • All Recipes
    • Breakfast
    • Mains
    • Sweets
    • Snacks
    • Dip, Dressing, & Spreads
    • Smoothies
    • Gluten-Free
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Breakfast » Healthy Banana Nut Muffins (Vegan & Gluten-Free)

    Healthy Banana Nut Muffins (Vegan & Gluten-Free)

    Published: Jun 20, 2021 · Modified: Sep 6, 2021 by Kaylie Grace · 4 Comments

    Jump to Recipe

    This post may contain affiliate links. Read the affiliate disclosure here. 

    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!

    a stack of three vegan banana nut muffins on a white plate

    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
    healthy banana nut muffins in a vintage muffin tin with walnuts, oats, and sliced banana

    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.
    a stack of two vegan banana muffins on a white plate with a bite taken out of the top one

    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.

    • ground flaxseed in a glass mixing bowl
    • ground flaxseed and water in a glass mixing bowl

    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.

    • mashed banana, almond milk, flax egg, vanilla, and coconut sugar in a glass bowl
    • mixing wet ingredients for healthy banana nut muffins

    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.

    • oat flour, almond flour, rolled oats, cinnamon, and salt in a mixing bowl
    • banana nut muffin batter with walnuts in a glass mixing bowl

    Spoon the batter into the muffin liners, filling them about ¾ 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.

    • unbaked muffin batter inside a muffin tin
    • baked banana muffins in a muffin tin with walnuts on top

    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
    healthy banana nut muffins in a vintage muffin tin with walnuts, oats, and sliced banana

    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.

    two healthy banana nut muffins stacked on a white plate beside glasses of almond milk

    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

    If you try these Healthy Banana Nut Muffins (Vegan & Gluten-Free), please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a stack of three vegan banana nut muffins on a white plate

    Healthy Banana Nut Muffins (Vegan & Gluten-Free)

    ★★★★★ 5 from 1 reviews
    • Author: Kaylie Grace
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Total Time: 35 minutes
    • Yield: 15 muffins 1x
    • Category: Breakfast, Baked Goods
    • Method: Bake
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    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!


    Ingredients

    Scale
    • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
    • 1.5 cups mashed overripe banana
    • ½ cup almond milk
    • ½ cup coconut sugar
    • ¼ cup melted coconut oil
    • ½ tbsp vanilla extract
    • 1 tsp apple cider vinegar, distilled white vinegar, or lemon juice
    • 2 cups oat flour
    • 1 cup almond flour
    • ½ cup rolled oats
    • 2 tsp baking powder
    • 1 tsp ground cinnamon
    • ½ tsp baking soda
    • ½ tsp salt
    • ½ cup chopped walnuts + more for topping

    Instructions

    1. Prep: Preheat the oven to 350 degrees F. Line two muffin tins with muffin liners.
    2. Create flax egg: In a large bowl, combine ground flaxseed and water. Stir together, then set aside for 10 minutes to thicken.
    3. 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.
    4. 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.
    5. Bake: Spoon the batter into the muffin liners, filling them ¾ 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.

    Notes

    • 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.

    Nutrition

    • 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

    Did you make this recipe?

    Tag @purelykaylie on Instagram and hashtag it #purelykaylie

    This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!

    More Healthy Vegan Breakfast Recipes

    • peaches and cream overnight oats in a jar with yogurt and chia seeds
      Peaches and Cream Overnight Oats
    • a jar of birthday cake overnight oats with sprinkles and whipped cream
      Birthday Cake Overnight Oats
    • carrot cake overnight oats in a jar with yogurt and chia seeds
      Carrot Cake Overnight Oats
    • strawberries and cream overnight oats in a jar with yogurt
      Strawberries and Cream Overnight Oats

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Francesca Putignani

      October 22, 2021 at 11:43 pm

      I want to make them today. Is 1.5 cup of mashed banana something like 3 bananas?

      Reply
      • Kaylie Grace

        October 23, 2021 at 3:32 am

        Yes, about 3-4 bananas! For the best results, mash ripe bananas in a bowl and then measure 1.5 cups 🙂

        Reply
    2. Aixa

      June 27, 2021 at 8:42 am

      Thanks heaps for this YUM recipe! I didn’t have muffin liners so I used a loaf tin instead. Around 40 minutes in the oven and magic happens! 🙂

      ★★★★★

      Reply
      • Kaylie Grace

        June 27, 2021 at 10:55 am

        Thank you, Aixa! It’s wonderful to hear that a loaf tin worked well for you 🙂 Enjoy!

        Reply

    Primary Sidebar

    Hello, I’m Kaylie!

    Welcome to the Purely Kaylie kitchen! I share plant-based recipes with simple, healthy ingredients. Whether you’re vegan or not, take a look around. There’s something here for everyone to enjoy! About Kaylie →

    Let’s Be Friends!

    • Email
    • Instagram
    • Pinterest
    • YouTube

    Popular Recipes

    a pile of vegan chocolate chip cookies

    Vegan Chocolate Chip Cookies

    vegan sugar cookies on white parchment paper with a bite taken out of the center cookie

    Vegan Sugar Cookies (Soft & Chewy!)

    a white bowl filled with chocolate oatmeal and topped with banana, chocolate chips, coconut flakes, and cacao nibs

    Chocolate Oatmeal

    an overhead photo of an oatmeal smoothie with peanut butter

    Peanut Butter Oatmeal Smoothie

    a stack of homemade vegan chocolate protein bars

    No Bake Chocolate Protein Bars

    a jar of vegan basic overnight oats with chia seeds, yogurt, and almond milk

    Basic Overnight Oats

    Dessert Recipes

    a stack of three white chocolate matcha fudge squares

    Matcha Fudge

    a stack of vegan chocolate protein cookies on a wire baking rack

    Chocolate Protein Cookies

    three vegan red velvet cupcakes on a round marble board

    Vegan Red Velvet Cupcakes

    a bowl of Christmas sugar cookie truffles with a bite taken out of one

    Sugar Cookie Truffles

    scoops of vegan edible sugar cookie dough stacked in a white bowl

    Edible Sugar Cookie Dough (Vegan & Gluten-Free)

    a stack of two vegan pecan pie bars with shortbread crust and sticky pecan topping

    Vegan Pecan Pie Bars

    Breakfast Recipes

    peaches and cream overnight oats in a jar with yogurt and chia seeds

    Peaches and Cream Overnight Oats

    a jar of birthday cake overnight oats with sprinkles and whipped cream

    Birthday Cake Overnight Oats

    carrot cake overnight oats in a jar with yogurt and chia seeds

    Carrot Cake Overnight Oats

    strawberries and cream overnight oats in a jar with yogurt

    Strawberries and Cream Overnight Oats

    homemade chocolate coconut granola in a ceramic bowl with almond milk and a spoon

    Chocolate Coconut Granola

    an almond butter oatmeal bowl with granola and almonds on top

    Almond Butter Oatmeal

    Copyright© 2023 · purelykaylie.com · Privacy Policy · Terms · Disclaimer