These vegan banana muffins are a delightful treat that combines the natural sweetness of bananas with the rich flavors of coconut oil and maple syrup. Perfect for breakfast or a snack, they are moist, fluffy, and completely gluten-free.
When preparing this recipe, you might need to pick up a few ingredients that aren't always in your pantry. Coconut oil is a great alternative to butter and adds a subtle tropical flavor. Maple syrup is used as a natural sweetener, and almond milk keeps the muffins dairy-free. Make sure to get a good quality gluten-free flour blend for the best texture.

Ingredients For Vegan Banana Muffins Recipe
Bananas: Provide natural sweetness and moisture to the muffins.
Coconut oil: Adds richness and helps keep the muffins moist.
Maple syrup: A natural sweetener that complements the banana flavor.
Almond milk: Keeps the recipe dairy-free and adds moisture.
Vanilla extract: Enhances the overall flavor of the muffins.
Gluten-free flour: The base of the muffins, ensuring they are gluten-free.
Baking soda: Helps the muffins rise and become fluffy.
Salt: Balances the sweetness and enhances the flavors.
Cinnamon: Adds a warm, spicy note to the muffins.
Walnuts: Optional, but they add a nice crunch and extra flavor.
Technique Tip for This Recipe
When mashing the bananas, ensure they are fully ripe with brown spots on the peel. This will not only make them easier to mash but also enhance the natural sweetness and flavor of your muffins. Use a fork or a potato masher to achieve a smooth consistency, which will help in evenly distributing the banana flavor throughout the batter.
Suggested Side Dishes
Alternative Ingredients
Bananas - Substitute with applesauce: Applesauce provides a similar moisture content and natural sweetness.
Coconut oil - Substitute with olive oil: Olive oil is a healthy fat that can replace coconut oil in baking.
Maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency.
Almond milk - Substitute with oat milk: Oat milk is a creamy, dairy-free alternative that works well in baking.
Vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.
Gluten-free flour - Substitute with oat flour: Oat flour is naturally gluten-free and provides a similar texture.
Baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda.
Salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different flavor.
Cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that complements banana.
Walnuts - Substitute with pecans: Pecans provide a similar crunch and nutty flavor.
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How to Store / Freeze These Muffins
To keep your vegan banana muffins fresh and delicious, store them in an airtight container at room temperature for up to 3 days. Make sure the container is sealed tightly to prevent any moisture from getting in.
If you prefer to keep them for a longer period, you can refrigerate the muffins. Place them in an airtight container and store them in the fridge for up to a week. Before enjoying, you can warm them slightly in the microwave for that fresh-out-of-the-oven taste.
For longer storage, freezing is an excellent option. Allow the muffins to cool completely on a wire rack. Once cooled, wrap each muffin individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them tasting fresh.
After wrapping, place the individually wrapped muffins in a large freezer-safe bag or airtight container. Label the bag or container with the date so you can keep track of their freshness.
When you're ready to enjoy a frozen muffin, simply remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin for 20-30 seconds until it's warm and soft.
If you want to add a bit of crunch back to the muffins after freezing, you can reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will help to restore their original texture and make them taste freshly baked.
Remember, while freezing is a great way to extend the shelf life of your vegan banana muffins, it's best to consume them within 2-3 months for optimal flavor and texture.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the vegan banana muffins on a baking sheet.
- Cover them loosely with aluminum foil to prevent them from drying out.
- Heat for about 10 minutes or until they are warmed through.
- Enjoy the freshly warmed muffins with a cup of almond milk or coffee.
Microwave Method:
- Place a muffin on a microwave-safe plate.
- Cover it with a damp paper towel to keep it moist.
- Microwave on medium power for 20-30 seconds.
- Check if it's warm enough; if not, heat in 10-second increments until desired warmth is achieved.
- Be cautious as the muffin can become very hot quickly.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the muffins directly on the rack or on a small baking sheet.
- Heat for about 5-7 minutes.
- Check for warmth and enjoy the slightly crispy exterior.
Steaming Method:
- Fill a pot with a small amount of water and bring it to a simmer.
- Place a steaming basket over the pot.
- Place the muffins in the steaming basket.
- Cover and steam for about 5 minutes.
- This method keeps the muffins moist and soft.
Air Fryer Method:
- Preheat your air fryer to 300°F (150°C).
- Place the muffins in the air fryer basket.
- Heat for about 3-5 minutes.
- Check for warmth and enjoy the slightly crispy edges.
Each method offers a unique way to reheat your vegan banana muffins, ensuring they remain delicious and satisfying.
Best Tools for This Recipe
Oven: Used to bake the muffins at the specified temperature of 350°F (175°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Placed in the muffin tin to prevent the muffins from sticking and for easy removal.
Large bowl: Used to mash the bananas and mix the wet ingredients together.
Medium bowl: Used to whisk together the dry ingredients.
Whisk: Used to combine the dry ingredients evenly.
Fork: Used to mash the bananas.
Measuring cups: Used to measure out the coconut oil, maple syrup, almond milk, and gluten-free flour.
Measuring spoons: Used to measure the vanilla extract, baking soda, salt, and cinnamon.
Spatula: Used to fold in the walnuts and to mix the wet and dry ingredients together.
Toothpick: Used to check if the muffins are done by inserting it into the center of a muffin.
Wire rack: Used to cool the muffins completely after they have been baked.
How to Save Time on Making These Muffins
Pre-measure ingredients: Measure out all ingredients before you start. This will make the process smoother and faster.
Use a food processor: Mash the bananas quickly using a food processor instead of a fork.
Melt coconut oil in microwave: Melt the coconut oil in the microwave for a few seconds to save time.
Combine dry ingredients ahead: Mix the gluten-free flour, baking soda, salt, and cinnamon in advance and store in an airtight container.
Use an ice cream scoop: Use an ice cream scoop to evenly distribute the batter into the muffin cups.

Vegan Banana Muffins Recipe
Ingredients
Main Ingredients
- 3 ripe bananas
- 0.25 cup melted coconut oil
- 0.25 cup maple syrup
- 0.25 cup almond milk
- 1 teaspoon vanilla extract
- 1.5 cups gluten-free flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon
- 0.25 cup chopped walnuts optional
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, mash the bananas. Add the melted coconut oil, maple syrup, almond milk, and vanilla extract. Mix well.
- In another bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts if using.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
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