vegan banana muffins

Vegan Banana Muffins

10 Mins     20 Mins     Easy     5

These banana muffins have the natural sweetness of extra ripe bananas, and a hint of cinnamon. Soft, moist and flavoursome, they make the perfect breakfast or quick snack.

Makes 12


  • 3 very ripe bananas
  • 250g self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon powder
  • 100g light brown sugar
  • 250ml non-dairy unsweetened milk
  • 100ml light oil
  • 2 tsp vanilla extract
  • 50g coconut sugar or dark brown sugar


  • Line a 12 hole muffin tray with muffin cases. Preheat the oven to 180C/360F fan.
  • Cut 12 slices from a banana and set aside. Mash the remaining banana with the rest of the bananas in a bowl.
  • In a large bowl, weigh the flour, baking powder, bicarbonate of soda, cinnamon and light brown sugar and mix together.
  • Pour in the milk, oil, vanilla extract and mashed bananas and mix until just combined.
  • Spoon the mix evenly into each muffin case and top each one with a slice of banana and a sprinkle of coconut sugar/dark brown sugar.
  • Bake in the oven for around 20 minutes or until a skewer inserted into the middle comes out clean.
  • Once baked, leave the muffins to cool in the tin for 5-10 minutes before transferring them to a cooling rack.
Store in an air tight container for up to 5 days, or freeze for up to 2 months.
vegan banana muffins

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