Vegan Banana Nut Muffins
Recipe type: Quick Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
Banana nut muffins make a great lunch box treat. If you prefer, you can make these ahead of time and store them in the freezer. Take a few out at a time to thaw, or just put a frozen muffin in a lunchbox. They will be thawed by lunchtime, unless it's freezing outside. Cook's Note: You can substitute chocolate chips or any kind of nut for the walnuts, or if you prefer, you can make these without nuts. The total cost of the recipe was $3.21 or about $0.27 per muffin.
  • 2 tablespoons chia seed or flax seed meal ($0.22)
  • 6 tablespoons water
  • 1 (15.5 ounce) box yellow cake mix (read ingredients to ensure it's vegan friendly) ($1.00)
  • 1 cup chopped walnuts ($1.46)
  • 3 over ripe medium sized bananas (use 4 if they're smaller) ($0.27)
  • 1 tablespoon of a light flavored vegetable oil (corn, canola, sunflower, or safflower) ($0.05)
  • 3 tablespoons granulated sugar ($0.03)
  • 3 teaspoons cinnamon ($0.18)
  1. Preheat oven to 350 degrees.
  2. Mix chia seed (or flax seed meal if you prefer) and water and set aside to allow to thicken.
  3. Mash bananas in a large mixing bowl.
  4. Add oil and the thickened chia seed and water mixture to the bananas and mix well.
  5. Add cake mix to the banana mixture and stir until all of the cake mix is incorporated into the batter.
  6. Stir in the chopped walnuts.
  7. Pour or scrape batter into a muffin tin that has been sprayed with non stick cooking spray and/or lined with cupcake liners.
  8. Mix together sugar and cinnamon in a separate container.
  9. Sprinkle the top of the batter in each muffin cup with 1 teaspoon of the cinnamon sugar.
  10. Bake in a 350 degree oven for 20 - 25 minutes or until a toothpick inserted in the middle comes out clean.
  11. Allow to cool to room temperature.
  12. Store in a covered container in a cool place for up to a week.
Recipe by Patty Cake's Pantry at