Nothing beats a homemade baked good…
And I often find myself overcome with nostalgia for my mom’s Banana Nut Muffins. They melt in your mouth and have the perfect balance of bananas to walnuts and everything in between.
To give you an idea of how popular this treat is, my mom bakes her Banana Nut Muffins for special occasions like birthdays, holidays and more!
Over the years, as I got away from eating eggs (a key ingredient in baking), I would pass on my mother’s banana nut muffins when they were offered. But I came to really miss them…
Especially this past weekend when I spent the day at-home with my infant – we needed something fun to do together (floor play gets old fast), so I decided to bake!
I flipped to the Banana Nut Muffin page in my family’s recipe book and got to “veganizing” the ingredients (baby Wren and I need to be dairy and egg free for now).
Baking these muffins gave me a piece of home, brought back childhood memories and really highlighted my weekend. And surprisingly – even after the ingredient swaps – the muffins tastes just like mom’s.
Get the recipe below!
Ingredients (makes 12 servings)
- 2 tbsp. Bob’s Red Mill Egg Replacer
- 4 tbsp. water
- 2 cups mashed banana (about 2-4 overly ripe bananas)
- 1/2 cup olive oil
- 1 3/4 cup cane sugar
- 2 1/4 cup whole wheat flour
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. fine sea salt
- 1 cup chopped walnuts
Directions
- Preheat the oven to 325°F.
- In a small bowl, whisk together the egg replacer and water; let sit to thicken.
- Meanwhile, in a medium bowl combine the sugar, flour, cinnamon, baking soda, baking powder, salt and about half of the chopped nuts.
- In a separate large bowl, combine the mashed banana, olive oil and the egg replacer mix.
- Then whisk the dry ingredients into the wet ingredients, combining everything into one bowl to make your muffin mix.
- Evenly divide the muffin mix into a 12-muffin pan (spray with baking spray if needed). Top the muffins with the remaining chopped walnuts and then bake for 22-25 minutes. To test if the muffins are done, use a wooden toothpick to poke through the muffin’s center; if the toothpick comes out clean without batter on it, then the muffins are finished baking.
