Vegan Banana Nut Muffins for Two

These jumbo vegan muffins belong in a coffee shop bakery case - instead
I’m bringing them to your home. They are bursting with banana flavor,
perfectly sweet and moist, and have wholesome ingredients like

Author Minimalist Baker

4.91 from 72 votes

PREP TIME COOK TIME TOTAL TIME

5 minutes 28 minutes 33 minutes

Servings 2 (muffins)
Course Breakfast
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 1-2 Days

Ingredients

1/2 cup whole-wheat pastry flour

1/2 tsp baking soda
1 pinch salt
1 very ripe banana
3 Tbsp brown sugar
1 Tbsp vegan butter (melted // heaping Tbsp is best)
1 small flax egg (1/2 Tbsp (3.5 g) flaxseed meal + 2 Tbsp (37 ml) water as original recipe is
written)
1/2 tsp vanilla extract
4 Tbsp whole walnuts for topping

Instructions

1. Preheat oven to 375 degrees F and lightly butter two small ramekins with non-dairy butter (adjust
number of ramekins if altering batch size). Prepare flax egg and set aside.
 2. In a large bowl, mash the banana, leaving some texture.
3. Add brown sugar, baking soda, salt and whisk for one minute.
4. Stir in flax egg, vanilla, melted butter and stir.
5. Add flour and stir with a spoon or spatula until just combined.
. Divide batter evenly into the ramekins - about 1/2 to 3/4 full - and generously top with walnuts.
7. Bake for 25-30 minutes or until tops are golden brown and a toothpick or knife comes out clean.
Let cool for a few minutes, remove from ramekins and serve warm. Additional butter isn’t
necessary - these are very moist and quite perfect as is.

Notes

*Adapted from Tyler Florence

*Nutrition information is a rough estimate.

Nutrition (1 of 2 servings)

Serving: 1 muffins Calories: 370 Carbohydrates: 50 g Protein: 7 g Fat: 16 g

Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 6 g Sugar: 20 g

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