When it comes to muffins, there’s something timeless about banana nut. The warmth of banana, the crunch of walnuts, and that lightly sweet, cozy aroma that fills your kitchen — perfection. These Focus Keyword muffins bring together everything you love about classic banana bread, but in an easy, portable form. And the best part? They’re vegan, gluten-free, and made in just one bowl.
I’ve baked my fair share of banana bread over the years, but a truly good muffin version? That needed to happen. These are the kind of muffins that disappear fast — fluffy centers, golden edges, and that nutty texture that makes each bite irresistible.
Simple Ingredients, Big Flavor
You don’t need fancy ingredients to make these Focus Keyword muffins. Everything comes together with pantry staples you probably already have on hand.
They’re made with a flax egg (no dairy or eggs needed!) and sweetened naturally with ripe bananas, maple syrup, and a mix of coconut and brown sugar. Almond meal gives them a tender crumb, while gluten-free oats and flour keep them hearty and wholesome.
And of course — the star addition — toasted walnuts or pecans for that rich, nutty flavor.
One Bowl, Zero Fuss
Yes, you read that right. These are one-bowl muffins — no mess, no stress.
Here’s how it goes:
- Start by whisking up your flax egg.
- Mash in those perfectly ripe bananas (the spottier, the better!).
- Add the wet ingredients — a drizzle of maple syrup, a splash of vanilla, and a bit of plant-based milk for moisture.
- Mix in your dry ingredients — oats, almond meal, and your favorite gluten-free flour blend.
A few gentle stirs later, your batter will be ready to scoop into muffin tins and bake to golden perfection.
Your kitchen will smell amazing — like warm banana bread with a hint of caramelized nuts.
The Perfect Texture
Once baked, these muffins come out tender on the inside and lightly crisp on the top. They’re perfectly sweet without being too sugary, and the combination of bananas, oats, and walnuts makes them filling enough for breakfast or a midday snack.
Enjoy them fresh out of the oven with a pat of vegan butter, or pair them with your morning coffee, matcha, or a smoothie bowl for a balanced start to your day.
If you love banana bread, these muffins are about to become your new obsession.
Why You’ll Love These Muffins
- ✅ Completely vegan & gluten-free
- ✅ Wholesome and satisfying
- ✅ Perfectly moist, with the right amount of sweetness
- ✅ Nutty and flavorful with the perfect crumb
- ✅ Freezer-friendly and meal-prep approved
These Focus Keyword muffins are the perfect balance of cozy and convenient. They’re great for busy mornings, school snacks, or those moments when you just want something homemade and comforting.
Storage & Freezing Tips
Keep your muffins in an airtight container at room temperature for up to 4 days. They stay soft and delicious!
If you want to make a bigger batch, freeze the extras for up to 1 month. When you’re ready to enjoy them again, just pop one in the microwave or toaster oven for a few seconds, and they’ll taste freshly baked.
Serving Ideas
These muffins are wonderful on their own, but here are a few fun ways to dress them up:
- Spread with almond or peanut butter for extra protein.
- Drizzle with a little vegan caramel or chocolate sauce.
- Pair with a latte or a cozy cup of tea.
- Serve warm with fresh banana slices on top.
One-Bowl Vegan Banana Nut Muffins (GF)
- Total Time: 50 min
Description
These Focus Keyword muffins are packed with ripe bananas, wholesome oats, and crunchy walnuts. They’re vegan, gluten-free, and absolutely delicious for breakfast or a snack!
Ingredients
Flax Egg
1 Tbsp ground flaxseed
2 ½ Tbsp water
Wet Ingredients
3 medium ripe bananas (about 1 ½ cups mashed)
1 Tbsp baking powder
1 tsp baking soda
½ tsp pure vanilla extract
3 Tbsp grapeseed or olive oil
¼ cup coconut sugar (or organic cane sugar)
¼ cup packed light brown sugar
2 ½ Tbsp pure maple syrup
¾ tsp sea salt
½ tsp ground cinnamon (optional)
¾ cup unsweetened almond milk (or any dairy-free milk)
Dry Ingredients
1 ¼ cups almond meal (or half almond flour for lighter texture)
1 ¼ cups gluten-free flour blend*
1 ¼ cups gluten-free rolled oats
1 cup roughly chopped walnuts or pecans (optional)
Instructions
-
Preheat your oven to 375°F (190°C). Line a standard muffin pan with 12 paper baking cups.
(Tip: unbleached brown liners work best—they peel off easily once cooled.) -
Make the flax egg: In a large mixing bowl, combine flaxseed meal and water. Let sit for 5 minutes to thicken.
-
Mash the bananas into the same bowl with the flax egg. Add baking powder and baking soda, and mash until mostly smooth with a few small chunks remaining.
-
Add the wet ingredients: whisk in vanilla, oil, both sugars, maple syrup, salt, cinnamon (if using), and almond milk. Mix until fully combined.
-
Add the dry ingredients: stir in almond meal, gluten-free flour blend, and oats until just combined — don’t overmix! The batter should be thick and slightly textured.
-
Fill muffin tins all the way to the top. You should get exactly 12 muffins.
-
Top with chopped walnuts or pecans (or a sprinkle of oats for a nut-free version).
-
Bake for 28–35 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
-
Cool for 5 minutes in the tin, then carefully transfer muffins to a cooling rack.
(They peel from the liners more easily once fully cooled.) -
Serve warm or at room temperature with vegan butter, nut butter, or as is.
Notes
- Flour Blend: You can use any quality 1:1 gluten-free flour mix or your own blend of rice flour, potato starch, and tapioca flour.
- Nut-Free Option: Replace walnuts with sunflower seeds, pumpkin seeds, or extra oats.
- Make Ahead: Freeze cooled muffins in an airtight bag. Reheat in the oven or microwave before serving.
- Flavor Boost: Add dark chocolate chips or shredded coconut for a fun twist!
- Sweetness: Adjust sugar to taste — the bananas add natural sweetness, so feel free to reduce if desired.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Breakfast, Snack
