Banana Walnut Muffins
Recipe type: Breakfast, Snack
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12
Enjoy these muffins knowing you're getting a lot of nutrition in a yummy little package!
  • 2 Bananas, Divided
  • ½ C. Almond Milk
  • 2 T. Almond Butter (or other nut/seed butter of choice)
  • 1 tsp. Apple Cider Vinegar
  • ⅓ C. Unrefined Sugar
  • 1 tsp. Vanilla Extract
  • 1 tsp. Ground Cinnamon
  • ½ tsp. Baking Soda
  • ½ tsp. Baking Powder
  • Pinch Sea Salt
  • 1½ C. Cooked Quinoa (or Millet)
  • ¾ C. Whole Grain Flour
  • 2 T. Walnuts (or Sunflower Seeds)
  1. Preheat oven to 350F and lightly grease a 12-count muffin tin (or line with paper liners).
  2. In a large mixing bowl, puree or mash one of the bananas with the almond milk.
  3. Whisk in the almond butter and vinegar until the batter is smooth and creamy.
  4. Stir in the sugar, vanilla, cinnamon, baking soda, baking powder, and salt.
  5. Stir in the quinoa, and then the flour, until just combined. Make sure not to over-mix the batter.
  6. Chop the other banana and gently fold it, along with the walnuts, into the batter. Alternatively, you can place them on top of the muffins.
  7. Spoon the batter into prepared muffin tin and bake for 20-25 minutes.
  8. Remove from oven and place on a cooling rack.
Recipe by Vegan Cuts at