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Let Thy Food Be Thy Medicine

Banana-Walnut Vegan ONE BOWL Muffins!

January 29th, 2014 / cat / 0 comments

 Super moist, flavorful banana-walnut muffins with a crumb top. One bowl. Half an hour. Delicious!

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

Makes: 10-11 muffins

Time-save tip: Double recipe and freeze…or SHARE half!



  • 2 organic eggs (3) for extra fluffy)
  • 4 medium ripe bananas (don’t worry about size – this recipe is forgiving)
  •  1/2 heaping, packed cup brown sugar
  • 1/4 cup non-dairy “real” butter (such as Earth Balance) or coconut oil — stove melted (please don’t use microwave)
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 cups whole wheat pastry flour (or rice flour)
  • 1/2 cup rolled oats
  • 1/2 cup walnuts, chopped (optional)

Crumble Top:

  • 1/4 cup raw sugar
  • 5 tbsp unbleached all purpose flour
  • 2 tbsp butter (such as Earth Balance/Organic Valley)


  1. Preheat oven to 375 degrees F and lightly grease a standard size muffin tin.
  2. Mix eggs in a large mixing bowl.
  3. Add bananas, and mash, leaving just a bit of texture.
  4. Add brown sugar, baking soda, salt and whisk for one minute.
  5. Stir in vanilla, melted butter and mix.
  6. Add flour and oats and stir with a spoon or spatula until just combined.
  7. Lastly, fold in walnuts (optional).
  8. Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
  9. Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top (streusel)by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You should have leftovers (freeze add more nuts if you like).
  10. Bake for 17-20 minutes or until tops are golden brown and an inserted toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

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