Soft, moist, and Eggless Banana Walnut Muffins! This easy and vegan muffin recipe comes together in minutes, and they bake up perfectly every time!
They’re crispy on the outside, soft and fluffy on the inside. You only need a couple of ripe bananas and a few basic pantry ingredients to get started.
You don’t need fancy equipment – just use one bowl and stir everything together with a spatula!
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Banana is one fruit that is cheap, nutritious, and is available easily throughout the year.
In most homes, overripe bananas are always there and everybody needs a good way to use up bananas that are overly ripe and sitting on the counter.
I love making recipes using bananas, be it curry, fritters, pancakes, ice cream, milkshakes, bread, or muffins.
Raise your hands if you think muffins are a convenient snack. Making a big batch of hearty muffins every two few weeks is a part of my routine.
Out of all muffin recipes, Banana Nut Muffin recipe is my all-time favorite.
I am sharing my favorite basic banana nut muffin recipe that I have been making for years.
What is the difference between cupcakes and muffins?
- The batter of the cupcake is smooth and thin. Muffin batter is usually thick and lumpy.
- Cupcakes are always served with frosting. Muffins don’t need frosting, they are usually topped with crumbles, fresh fruits, etc.
- The taste of cupcakes is always sweet whereas muffins can be sweet or savory
- Cupcake has a smooth top and muffins have a crusty top and crackling shape.
Why I love this recipe?
- These are vegan, simple, and easy to make.
- You can add your choice of nuts instead of walnuts.
- They’re fuss-free and offer minimal cleanup.
- This Banana nut muffin is super moist and versatile. Once made, they can be breakfast, snack, or dessert.
- It freezes well, which is perfect for busy mornings when you need something on the go.
Ingredients required
Unbleached, all-purpose flour (maida) – You can use 50% All-purpose flour and 50% whole wheat flour in this recipe. If you are going to make it with 100% whole wheat, the muffins maybe a little dense. But it still tastes great.
Overripe bananas – Overripe bananas mean overripe! Blackening is good. Riper bananas will mean more sweetness, full of flavors, and lots of moisture.
Brown sugar – I like to bake my muffins with brown sugar, but if you prefer white sugar, go ahead. I’m unsure about other sugar substitutes, but let me know if you try any.
Nuts –I love using chopped walnuts in the banana walnut muffins. I have used walnuts in the batter as well as topped the muffins with some walnuts. When you add nuts on the top, they get nicely toasted in the oven while the muffins are baking. If you don’t have walnuts, you can use chopped pecans, slivered almonds, or pistachios. Feel free to even use a combination of nuts.
Oil – Any flavorless oil works fine in this recipe. You can use unsalted melted butter instead of oil to make it buttery and rich.
Baking powder and baking soda – A combination of baking powder and baking soda is used here. It works as a leavening agent. I can’t stress enough how important it is to use full power fresh and not old leavening agents for great results.
How to make this recipe? Step by step process
Pre-heat your oven @375 degrees F. (180 degrees C.). Prepare a muffin tin with paper liners (or grease very well with oil or cooking spray if you prefer not to use paper liners).
Peel the bananas, take them in a big mixing bowl and mash them with a fork.
Now add oil, vanilla extract, and sugar. Mix it very well until sugar dissolves.
Take a strainer and sift your dry ingredients over a wet ingredient mixture bowl. (You can sift dry ingredients in a separate bowl too).
Add walnuts and mix everything just until the flour disappears and the walnuts are distributed evenly throughout the batter. (DON’T over mix the batter).
Scoop the muffin batter evenly into the 6 to 7 muffin cups and few chopped walnuts onto the top of each one.
Bake for about 18 to 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean. Mine were done in 18 minutes.
Let the muffins cool in their tins for a few minutes and then shift them to a wire rack to cool completely.
Enjoy it with a cup of coffee or milk!
Notes, Pro-tips and quick FAQs
- Don’t over mix the batter! This is my TOP TIP for the perfect fluffy muffins!
- If you fewer bananas don’t worry, that will work too, there will just be slightly less banana flavor in these muffins. You can use 1 extra banana too to get more flavors of banana.
- Adjust the sugar according to the sweetness of the bananas. If the bananas are not very ripe then use a bit more sugar to adjust the sweetness of these muffins.
- You can easily double or tripled this recipe.
- To get fluffy muffins with the nice dome shape on top, fill the muffin pan or the liners up to the very top and get them in the oven immediately.
- You can flavor these muffins with cinnamon, nutmeg, cardamom, or saffron.
Definitely! You can use gluten-free flour to make this recipe.
I store the vegan banana walnut muffins at room temperature for up to two days or in the fridge for up to five days.
If you need to store them for longer, I recommend freezing them for up to 3 months. Freeze the muffins right after make them in an air-tight container or Ziploc bags. When ready to eat, just reheat in the microwave for few seconds.
If you love baking with bananas as much as we do, you should also try my
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Eggless Banana Walnut Muffins
Ingredients
- 2 Overripe Banana (the mashed banana should be ¾ cup)
- ¾ Cup All-purpose flour (maida)
- ¼ Cup Chopped Walnut
- 3 tablespoon Brown sugar
- ¼ Cup Flavorless Oil
- ½ teaspoon Baking Powder
- ½ teaspoon Baking soda
- ½ teaspoon Vanilla extract
Instructions
- Pre-heat your oven @375 degrees F. (180 degrees C.). Prepare a muffin tin with paper liners (or grease very well with oil or cooking spray if you prefer not to use paper liners).
- Peel the bananas, take them in a big mixing bowl and mash them with a fork. (mashed banana should be ¾ cup)
- Now add oil, vanilla extract, and sugar. Mix it very well until sugar dissolves.
- Take a strainer and sift your dry ingredients over a wet ingredient mixture bowl. (You can sift dry ingredients in a separate bowl too).
- Add walnuts and mix everything just until the flour disappears and the walnuts are distributed evenly throughout the batter. (DON’T over mix the batter).
- Scoop the muffin batter evenly into the 6 to 7 muffin cups and few chopped walnuts onto the top of each one.
- Bake for about 18 to 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean. Mine were done in 18 minutes.
- Let the muffins cool in their tins for a few minutes and then shift them to a wire rack to cool completely.
- Enjoy it with a cup of coffee or milk!
Video
Notes
- Don’t over mix the batter! This is my TOP TIP for the perfect fluffy muffins!
- If you fewer bananas don’t worry, that will work too, there will just be slightly less banana flavor in these muffins. You can use 1 extra banana too to get more flavors of banana.
- Adjust the sugar according to the sweetness of the bananas. If the bananas are not very ripe then use a bit more sugar to adjust the sweetness of these muffins.
- You can easily double or tripled this recipe.
- To get fluffy muffins with the nice dome shape on top, fill the muffin pan or the liners up to the very top and get them in the oven immediately.
- You can flavor these muffins with cinnamon, nutmeg, cardamom, or saffron.
- For ingredients substitutions and quick FAQs, please read the blog post.
- This recipe is updated with new pics and video, originally published in December 2014.
Nutrition
Warm Regards,
Dhwani.
I tried this out… the best recipe i have got and turned out so well…. all my cakes had failed.. this one was a super hit
Hey Smitha!!!
I am glad you liked this recipe and it turned out well. Thanks for the feedback. It means a lot.
Can u send me some eggless recipes
Hi Savita,
I have many eggless recipes on the blog. Please use the search button, and write EGGLESS or click here https://www.cookingcarnival.com/?s=eggless
Thanks 🙂
Hi Dhwani,
Can you tell me how many muffins does the above recipe make? I have the same size of muffin tray as you have shown in your pics above.
I am going to try your recipe today but I need to know how many will it make?
Thank you x
Hi Deepa…
Thank u for visiting cookingcarnival.com. This recipe will make 8 to 9 muffins.
Which oil brand do u use for baking? Whenever i use oil in my cake it smells of the oil
Hi Gauri!!!
I use Light olive oil.
Can we use wheat flour instead of all purpose flour
Hi Bhakti!!!!
Yes dear, you may use wheat flour. But the muffins wont be as soft as all purpose flour / maida.
Cn u plz suggest d baking temperature also if w r preparing in an OTG
Hi Shveta!!!!
Bake the Muffins in bake mode (Bottom rods alone should heat up) for about 25 mins. at 180 c. in OTG oven.
Thanks.
Hello..
Can i use normal cooking oil(Safola/Sunflower) for Muffins.
how to make Homemade butter instead of oil
Hi Sheetal!!!!
Yes, you can use normal cooking oil. I didn’t get your second question.
I made this recipe and followed the ingredients and measurements
Diligently, however the muffins turned out too dry and hard on the outside.
What could have gone wrong ?
Hi Jagjit!!!
There are various reason…
1. Mixing the batter too much is a common reason for dry, hard muffins. As you mix the batter, the gluten in the flour release and start to tighten. Too much mixing makes gluten proactive, creating a hard, dry muffin.Never mix muffin batter with an electric mixer. Instead, use a wooden or plastic spoon.
2.Muffins can quickly burn and dry out in the oven. Baking them too long or at a higher temperature than the recipe calls for creates a tough, crumbly texture.
Keep these 2 things in mind and try one more time to make it…. I am sure it will come out great. 🙂
Thanks for trying this recipe!!!
Thank you so much for the advise ma’am. I certainly try once again. Regards
We love this receipe.. I use whole wheat atta instead of all purpose in same amount and add lil bit of flaxseed meal for extra boost. It’s a hit everytime!! Thank you!
This is just no fail receipe!! We loved it !!
Thanks for sharing
Thanks a lot Mahima!!! 🙂
Hi Dhwani how many bananas u added .
Hi Ramya!!
Thanks for stopping by. I have added 2 over ripe bananas. 🙂
Hi Dhwani
I tried this recipe and the cake was super hit . The cake was soft and even the sweetness was also perfect. Thank you for sharing such a wonderful recipe.
Hi Shini!
Thank you so much for trying and sharing your feedback with us. I am so glad to hear that you liked this recipe. 🙂
Thanks for tis great recipe. I’ve made it a dozen times and it has never failed me. The best banana cake recipe ever.
So glad to know! 🙂
Hi! Any ideas how it will turn out with almond or oats flour? Thanks
Hi,
It works fine with oats flour.
My daughter and I made these per her request. It was super simple! I used coconut oil and whole wheat flour and they turned out great! We love them. Kid approved. She said we will definitely have to make them again.
So glad to know. Thanks for the feedback 🙂
The best banana walnut muffins!! I’m so happy that I tried this recipe, everyone liked them. Soo easy n yummy!!
So glad to know Uma. THank you for sharing your feedback. 🙂
i try this recipe… but it is too wet.. and 20mins baking is not enough /.\
too soft inside T.T
Amazing muffins!! Used butter instead of oil and sprinkled chocolate chips on top
Thank you. So glad to know that it came out great for you. 🙂