Vegan banana and walnut muffins

Name: Vegan banana and walnut muffins
Total time: 40 min
Cuisine: British
Ingredients: 3 ripe bananas, mashed; 250g plain flour; 2 tsp baking powder; 0.5 tsp bicarbonate of soda; 100g soft light brown sugar; 80ml sunflower oil; 100ml oat milk; 1 tsp vanilla extract; 60g walnuts, chopped

Very ripe bananas make these muffins moist and sweet, with crunchy walnuts in every bite.

Time40 min
LevelEasy
Costabout £0.18 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

10 muffins

Ingredients

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3ripe bananasmashed
250 gplain flour
2 tspbaking powder
½ tspbicarbonate of soda
100 gsoft light brown sugar
80 mlsunflower oil
100 mloat milk
1 tspvanilla extract
60 gwalnutschopped

Method

1
Heat the oven to 180°C (160°C fan). Line a muffin tin with 10 cases.
2
Mash the bananas in a large bowl. Stir in the oil, oat milk, sugar and vanilla.
3
Mix the flour, baking powder and bicarbonate of soda, then fold into the banana mix. Stir in most of the walnuts.
4
Divide between the cases and scatter the rest of the walnuts on top.
5
Bake for 22 minutes until golden and a skewer comes out clean.
22 min
6
Cool on a rack. They are best on the day but keep two days in a tin.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.