Banana Walnut Swirl Muffins
Vegan, refined sugar-free, antioxidant-rich, heart-healthy
My banana muffins are so tender, they melt in your mouth. Made with loads of ripe bananas, walnuts and cornmeal they are moist and fragrant, and they are loaded with plant-based protein, heart-healthy fats and fiber. Vanilla, nutmeg and cinnamon give these cakes extra flavor. The walnut swirl inside is a wonderful surprise. Super simple to make, the recipe comes together in minutes for fresh banana muffins like you have never tasted before. These scrumptious cakes are easy to share with their single-serving size.
Banana Walnut Swirl Muffins
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020
Ingredients
Cake
2 cups (4large) EXTRA ripe bananas (brown skin/slimy inside)
1 cup olive oil
1 cup maple syrup
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract
1 and 3/4 cup spelt flour
3/4 cup cornmeal flour (or fine ground cornmeal)
1 tablespoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Swirl
1 and 1/3 cup walnuts, toasted & chopped
1/2 cup unsweetened shredded coconut
3 tablespoons maple syrup
1 tablespoon vanilla
1 tablespoon ground cinnamon
extra banana for tops
Makes 12 muffins
Having trouble finding the ingredients or tools to make this recipe? Find my recommendations here:
Instructions
1. Preheat oven to 350ºF/180ºC. Coat a 12-cupcake-tin with olive oil.
2. Cake: In a large bowl combine mashed bananas, olive oil, maple syrup, vinegar and vanilla. Using either a hand mixer or immersion blender blend until smooth. Make a well in the center of the batter and add spelt and cornmeal flours, nutmeg, baking powder, baking soda and salt. Fold into the wet batter.
3. Swirl: In a small bowl, combine toasted walnuts, shredded coconut, maple syrup, vanilla and cinnamon. Toss to evenly coat.
4. Fill each cupcake with cake batter to 1/2 full. Spoon onto batter 1 heaping tablespoon of swirl evenly. Push the swirl gently into the batter. Finish the cakes with a top-layer scoop of batter to cover the walnut swirl. Make sure each cake is filled to the top of cupcake tin. These cakes are large.
5. Decorate tops with a thin slice of fresh banana. Press the banana gently into batter. Bake 18 minutes. Do not over bake since they will continue to firm up as they cool.
Photos by Milkshake Creative
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!