Vegan Banana Nut Muffin Bites: Bite-sized goodness to satisfy your banana bread cravings in a low-calorie, controlled fashion. With no added sugars and minimal fats, you don’t have to stop at just one!
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These little cuties were my birthday treat to myself 🙂
It was my birthday 3 days ago, and now I can no longer sing “I’m feeling 22” while also being 22 lol.
Anyway, my team at work had a small celebration yesterday, and I took some of these to share.
Why yesterday and not on my actual birthday? Coz mine was on the 3rd, another teammate had his on the 5th and there’s one tomorrow on the 7th. So this was a combined party for the 3 of us on the middle date.
There were quite a few dessert options there, but this was the only one without added sugars. The other guy on the team who, like me, avoids that false sweetness like the plague was way too grateful for these. I think he was also the major contributor to these disappearing like hot cakes!
Scoop 
Bake
This wasn’t just because of their nutrient profile though. They were actually quite delicious.
Soft and moist just like a good old banana bread, but with a crunchy surprise in every bite!
How are they Vegan, have no egg, but still have that rise?
The mashed banana + oil + baking powder somehow does some magic that works. #foodscience?
How are they healthy?
They’re made with whole wheat pastry flour. Its a whole grain, which is so so much better than all that white/all purpose jargon.
There’s also just a single tablespoon of oil in there! How much lower could we go?
Are they easy?
Of course! I don’t go for the complicated things.
Its a basic “mix wet, mix dry, mix both, add nuts, bake” kind of recipe.
Are they delicious?
Well you already heard the story.
It was a good thing I had set aside some for myself at home before heading to the office that morning.
Shhhhh. Nobody needs to know.
Vegan Banana Nut Muffin Bites
Ingredients
- 1 cup + 2 Tbsp Mashed Banana, 2 large, 270g
- 2 tbsp Almond Milk, or other
- 2 tsp Vanilla Extract
- 1 tbsp Coconut Oil, Melted
- 2 tsp White or Cider Vinegar
- ¾ cup Whole Wheat Pastry Flour, 90g
- 2 tsp Baking Powder
- ¼ tsp Cinnamon
- Stevia Sweetener, 2 Tbsp sugar worth (Use your brand's Conversion Chart)
- ½ cup Walnuts, Chopped, 58g
Instructions
- Preheat the oven to 350°F.
- Lightly grease a 12 cup muffin.
- In a large bowl mash bananas with a fork.
- Add in milk, vanilla, oil and vinegar and whisk to combine. Set aside for 10 mins.
- In a small bowl, combine and uniformly mix flour, baking powder, cinnamon and sweetener.
- Add dry ingredients to wet, and stir until uniform.
- Fold in walnuts, reserving 2 Tbsp for topping.
- Divide batter equally among muffin cups, and top with remaining walnuts.
- Bake for about 12 minutes, a toothpick inserted into center will come out clean.
- Let muffins sit 10 minutes before removing from pan.
Notes
- Cool muffins completely before storing.
- Room temperature: 1-2 days in an airtight container.
- Fridge: 5-7 days in an airtight container.
- Freezer: 1-2 months individually wrapped in plastic wrap and placed in zipper bags.
- Servings: 12 1½” muffin bites | Serving size: 1 muffin bite
- Calories: 90kcal
- Fat: 4.7g | Saturated fat: 1.3g
- Carbohydrates: 11.4g | Fiber: 1.7g | Sugar: 2.9g
- Protein: 2.1g
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!