When you’ve got bananas going black in your fruit bowl, there’s only one thing to do with them – yep, make banana bread. Or, in my case, make vegan banana and cashew muffins.
These muffins are quick and easy to make and I used cashews because that’s what I had in but you can add any nuts or fruit you like instead, such as raisins or walnuts.
I had a bit of a baking urge at the weekend because as well as these muffins, I also made vegan brownies containing flax seed and cacao nibs, which I’ll blog about tomorrow.
Vegan Banana and Cashew Muffins Recipe
Prep time
Cook time
Total time
Author: Cathy @ Planet Veggie
Serves: 6
Ingredients
- 225g plain flour
- 3 heaped tsp baking powder
- 100g brown sugar
- 1 tsp mixed spice
- 3 ripe bananas
- 75g vegetable oil
- 50g cashews
Instructions
- Pre-heat the oven to 180C
- Mash the bananas and mix well with the oil and sugar
- Add the flour, baking powder and mixed spice and stir well, mixing everything together
- Stir in the cashews
- Spoon the batter into muffin cases in a muffin tin and bake in the oven for 20 minutes
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Yum!! I love banana muffins. These look so easy. I love that there are so few ingredients! Looks like a winner!
Coincidentally, I’m eating one right this second your comment came through!
I’m slowly trying to transition into being a vegan Cathy, muffin recipes like this are going to make it a lot easier. Bookmarking!
Great stuff, I look forward to seeing your vegan recipes 🙂
I am always looking for eggless recipes so will bookmark these.Your muffins have a lovely rise.Is the texture dense or crumbley??
I’d say more dense than crumbly, but they’re not solid or doughy.