Delight in these moist and flavorful vegan banana walnut muffins, perfect for a quick breakfast or snack.
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
Ensure the oven is fully preheated before placing the muffins inside for even baking.
In a large mixing bowl, combine the whole wheat flour, brown sugar, baking powder, baking soda, salt, and chopped walnuts.
Use a whisk to evenly distribute the ingredients and break up any lumps in the sugar.
In another bowl, mash the ripe bananas until smooth, then mix in the canola oil, vanilla extract, and almond milk.
Mash the bananas thoroughly to ensure they blend well with the other wet ingredients.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Spoon the batter evenly into the prepared muffin tin.
Fill each muffin cup about three-quarters full for even baking.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins at the 15-minute mark to avoid overbaking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling the muffins on a wire rack prevents them from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with your favorite vegan spread or enjoy them plain.
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