Easy Lofty Vegan Aquafaba Banana Muffins with Spiced Walnuts

Inspired by: @kyu

Are you looking for a delightfully moist and fluffy vegan muffin recipe that uses up those ripe bananas on your counter? Look no further! This incredible recipe, inspired by abillion user @kyu and her coworker's clever use of aquafaba, proves that you don't need eggs to achieve a perfectly lofty bake. Forget flaxseed as an egg replacer for a moment – as @kyu enthusiastically shared, "nothing replicates egg whites like aquafaba!"

These egg-free, dairy-free banana muffins are a true sweet tooth satisfier, elevated with a fragrant spiced brown sugar and crunchy walnut topping. They're so good, they've earned "rave reviews" and are a definite "keeper" among those who've tried them, according to delighted comments! Whether you're a seasoned vegan baker or just looking for a simple, delicious plant-based treat, this recipe is for you. They’re perfect for breakfast, a coffee break, or sharing with friends and colleagues, just like @kyu did!

Ingredients

Yields: 12 muffins Prep time: 15 minutes Cook time: 20-25 minutes

Wet Ingredients

• 1 ½ cups (3 medium) ripe bananas, mashed
• ½ cup plant milk (such as oat milk or unsweetened almond milk)
• ¼ cup melted coconut oil (copra coconut oil extra virgin) or other neutral oil like sunflower oil
• 1 teaspoon vanilla extract (Taylor and Colledge vanilla extract)
• 1 teaspoon apple cider vinegar (Bragg Organic Apple Cider Vinegar)
• ½ cup sugar (Belbake granulated sugar)
• ½ cup aquafaba (No Yoke aquafaba) (liquid from canned chickpeas)

Dry Ingredients

• 1 ¾ cups all-purpose flour (Bob's Red Mill gluten-free all-purpose flour)
• 1 ½ teaspoons baking powder (Bob's Red Mill baking powder)
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon (Robertsons Ground Cinnamon)
• ½ teaspoon salt

Topping

• 2 tablespoons brown sugar (Wholesome Organic Dark Brown Sugar)
• ¼ cup chopped walnuts (Kirkland Signature walnuts)
• ¼ teaspoon ground cinnamon (Robertsons Ground Cinnamon)

Equipment

• Large mixing bowls
• Whisk
• Spatula
• Muffin tin
• Muffin liners (optional)
• Hand mixer or stand mixer (for aquafaba)

Instructions

1. Prepare Oven and Muffin Tin: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. Whisk Aquafaba: In a clean, dry bowl, use a hand mixer or stand mixer to whisk the aquafaba until it forms stiff peaks, similar to egg whites. This usually takes about 5-7 minutes. Set aside.
3. Combine Wet Ingredients: In a large bowl, mash the ripe bananas well. Add the plant milk, melted coconut oil (or alternative oil), vanilla extract, apple cider vinegar, and granulated sugar. Whisk until well combined.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
5. Mix Batter: Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine.
6. Fold in Aquafaba: Gently fold the whipped aquafaba into the batter. This step is crucial for achieving that signature "lofty" texture. Fold until no streaks of aquafaba remain, but don't deflate the mixture.
7. Prepare Topping: In a small bowl, combine the brown sugar, chopped walnuts, and a pinch of cinnamon.
8. Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups. Sprinkle the spiced walnut topping generously over each muffin.
9. Bake: Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Variations & Adaptations

• Chocolate Lover's Delight: Fold in ½ cup of your favorite vegan chocolate chips with the dry ingredients for a classic combination.
• Gluten-Free Option: For a gluten-free version, use a 1:1 gluten-free baking flour blend that contains xanthan gum.
• Spice It Up: Add a pinch of nutmeg or allspice to the dry ingredients for an even warmer, richer flavor profile.
• Nut-Free: Skip the walnuts and opt for a simple cinnamon-sugar topping, or use seeds like sunflower or pumpkin seeds for crunch.
• Fruity Twist: For extra flavor, gently fold in ½ cup of fresh or frozen berries (blueberries, raspberries) after mixing the wet and dry ingredients but before folding in the aquafaba.

Tips & Hacks

• Overripe Bananas are Key: The riper your bananas, the sweeter and more flavorful your muffins will be! Look for bananas with plenty of brown spots.
• Don't Overmix: Overmixing develops gluten, which can make your muffins tough. Mix just until the dry ingredients are incorporated.
• Aquafaba Success: Ensure your bowl and whisk are completely clean and free of any oil or grease before whipping aquafaba. Any fat can prevent it from whipping properly.
• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave.

Related Articles

• Want more fantastic treats using bananas? Explore our collection of Delicious & Easy Vegan Banana Recipes.
• Curious about other ways to use aquafaba? Check out our Vegan Aquafaba Chocolate Mousse Recipe for another sweet idea!
• If you're craving more delightful baked goods, try our Blueberry Walnut Muffins Vegan Recipe.
• Looking for another easy, comforting breakfast? Dive into our Healthy & Chewy Chocolate Banana Cookies Recipe.

Ready to bake a batch of these incredible aquafaba banana muffins? Give this recipe a try and share your results on abillion! We can't wait to see your lofty, scrumptious creations.