These vegan banana-walnut muffins are a delightful twist on the classic recipe, offering enhanced flavor and texture.
Preheat your oven to 375°F and prepare a muffin tin by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
Sifting the dry ingredients together ensures an even distribution of the leavening agents.
In another bowl, mash the bananas and mix in the olive oil, vanilla extract, and brown sugar until smooth.
Use a fork or potato masher to easily mash the bananas.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped walnuts.
Avoid overmixing to keep the muffins light and fluffy.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a comforting treat.
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