Vegan Banana Walnut Muffins With A Maple Glaze

Vegan Banana Walnut Muffins with a Maple Glaze

Posted by Sarah Ottino

About

Soft, sweet, and simple! These banana walnut muffins are perfect for breakfast, mid-day snack, or dessert. They are super fluffy and the walnuts add a great crunch. The maple glaze is like the icing on the cake, giving them a sweet finish. Try adding chocolate chips for an even sweeter treat!

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You Will Need (16 things)

  • Banana Muffin Ingredients:

  • 1 ½ cup Mashed Banana
  • 1 tbsp vegan butter melted
  • 1 tsp Liquid Stevia
  • ¼ tsp Salt
  • 2 ½ tbsp Distilled White Vinegar
  • ½ cup Unsweetened Almond Milk
  • 2 ¼ cup Flour
  • 1 ½ tsp Baking Powder
  • ¾ tsp Baking Soda
  • ⅓ cup Crushed Walnuts

  • Maple Glaze Ingredients:

  • ⅓ cup Powdered Sugar
  • 2 tbsp Maple Syrup
  • 1 tsp Cinnamon
  • Water for thinning

Steps (8 steps, 35 minutes)

  1. 1

    INGREDIENTS:
    Banana Muffin Ingredients:
    - 1 ½ cups mashed banana
    - 1 tbsp vegan butter, melted
    - 2 tsp maple syrup
    - 1 tsp liquid stevia extract
    - 1/4 tsp salt
    - 2 ½ tbsp white distilled vinegar
    - 1/2 cup unsweetened nut milk (I used an almond/cashew blend)
    - 2 ¼ cups flour
    - 1 ½ tsp baking powder
    - 3/4 tsp baking soda
    - 1/3 cup crushed walnuts

    Maple Glaze Ingredients:
    - 1/3 cup powdered sugar
    - 2 tbsp maple syrup
    - 1 tsp cinnamon
    - Water for thinning

  2. 2

    PREPARATION:
    - Heat the oven to 350º F.
    - Prep your muffin/cupcake tin by greasing the holes or inserting cupcake liners (spray some oil on the cupcake liners so the muffins don't stick).

  3. 3

    ADD THE WET INGREDIENTS:
    - In a small bowl, mash your bananas. Measure out exactly 1 ½ cups and place in a larger bowl.
    - Add then melted butter, maple syrup, stevia, salt, vinegar, and milk.
    - Carefully mix until everything is evenly combined.

  4. 4

    ADD THE DRY INGREDIENTS:
    - Add in all the flour, and then mix just until everything is combined. The batter will be thick and fluffy. Do not over mix!
    - Gently fold in the crushed walnuts.

  5. 5

    FILL & BAKE:
    - Fill each hole in the muffin tin about 3/4 full or until all the batter is used.
    - Bake for 18-20 minutes, or until you can insert a toothpick and pull it out clean.
    - Remove from the oven and let them sit for 3-4 minutes before removing from the pan.
    - Place them on a cooling rack.

  6. 6

    MAPLE GLAZE:
    - While they bake and cool, you can prep your glaze.
    - Mix all the glaze ingredients together in a small bowl. If the glaze is too thick to pour, add about 1/2 tsp of water at a time until you get to the desired consistency. It should be just thin enough to drizzle on the muffins.
    - Once the muffins are cooled, add the glaze evenly across the muffins.
    - Enjoy immediately!

  7. 7

    TIPS & TRICKS:
    - Store in an air-tight container in the fridge for up to 7 days.
    - You can also add chocolate chips to the batter at the same time as the walnuts to make these a yummy dessert.
    - If you want to cut back on the sugar, forgo the maple glaze and instead add a tbsp of peanut butter on top.

  8. 8

    NUTRITION:
    Muffins with the glaze:
    - Servings: 12
    - Calories: 151
    - Total Fat: 2g
    - Carbs: 31g
    - Protein: 3g

    Without the glaze:
    - Servings: 12
    - Calories: 125
    - Total Fat: 2g
    - Carbs: 24g
    - Protein: 3g