Vegan Banana Walnut Muffins
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![Preparation time]()
Prep time30 min![Ready in]()
Ready in![Servings]()
PortionsPortions 12![Difficulty]()
DifficultyEasy
Ingredients
- 2 tablespoons ground flax seed
- 5 tablespoons water
- 4 ripe medium bananas, peeled
- 1/2 cup packed light brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
-
1/4 cup Country Crock® Plant Butter Sticks with Avocado Oil, melted + plus extra for greasing
![avocado sticks]()
- 1 teaspoon vanilla extract
- 2 cups whole wheat pastry flour *
- 1/4 cup + 2 tablespoons chopped walnuts, divided
- 2 - 3 teaspoons raw turbinado sugar
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 375 degrees F. Grease a standard muffin tin with Country Crock® Plant Butter.
- In a mixing bowl, whisk the ground flax seed and water together. Let this mixture sit for about 5 minutes, or until it begins to gel.
- Add the bananas to the mixing bowl and mash with the flax mixture. It's ok if there a small pieces of unmashed banana, this will add a little bit of texture to the muffins.
- Add brown sugar, baking soda and salt and whisk. Stir in vanilla, melted butter and whisk.
- Fold in the pastry flour until just combined. Then fold in 1/4 cup chopped walnuts, reserving the remaining 2 tablespoons for topping the muffins.
- Scoop 2-3 tablespoons of batter into 12 muffin tin cups. Sprinkle the raw turbinado sugar and remaining chopped walnuts on top of each muffin.
- Bake the muffins for about 17 minutes, or until a toothpick inserted in the center comes out clean. Serve warm.
Once the muffins are completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.
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