Vegan Banana Muffins – Egg Free, Dairy Free Muffin Recipe

These vegan banana muffins have no dairy or eggs and are made with coconut oil and crunchy walnuts. They are tasty and make a lovely quick breakfast.

Even though they are designed for a vegan diet, my meat-eating husband loves them too. Your family won’t miss the dairy or eggs at all.

The coconut oil banana muffins are full of flavor and have great texture. You won’t believe there are no eggs in them! They make the perfect addition to any breakfast or brunch.

Keep reading to find out how to make them.

Ingredients for these dairy and egg-free banana muffins

What do you do when your recipe calls for ingredients that aren’t vegan but you would like to try them anyway? These healthy muffins have been made to fit a vegan diet by making a few substitutes for normal baking and dairy ingredients.

• Soy milk (or any nut milk such as almond milk) is used for a great substitute to cow’s milk.
• Coconut oil is used in place of butter in the muffin mixture. The topping needs the firmness of butter so I used Earth Balance Buttery spread and it worked great.
• Finally, ripe bananas act as a binder and add extra moisture and flavor so that eggs are not needed.

To make these vegan banana nut muffins you’ll need the follow ingredients:

For the muffins

• 2 large bananas mashed
• 1 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• Pinch salt, to taste
• 1 ¼ cups granulated sugar
• ½ cup coconut oil, melted
• ½ cup vanilla soy milk, slightly warmed
• ¼ cup light brown sugar, packed
• 1 tablespoon pure vanilla extract
• ½ cup of chopped walnuts

For the topping

• 1 tablespoon Earth Balance buttery spread
• ⅓ cup granulated sugar
• 1 tablespoon cinnamon

How to make these crunchy nut vegan banana muffins

Start by preheating the oven to 400°F (200°C) and grease a muffin tin.

Mash the bananas and set them aside. Put the dry ingredients (flour, baking powder, 1 teaspoon cinnamon, nutmeg, optional salt) in a bowl and whisk to combine.

In a separate bowl, combine 1 ¼ cups granulated sugar, coconut oil that has been melted in the microwave for about 1 minute, slightly warmed milk (another 20 seconds in the microwave), brown sugar, vanilla, and whisk to combine.

Using a spatula, fold the bananas into the wet mixture.

Pour the wet mixture over the dry mixture, stirring until just incorporated. Be sure not to over-mix the batter of the muffins will be tough.

Fold in the chopped walnuts with a spatula. The batter is quite thick but if it appears too thick, you can thin it slightly with the soy milk.

Fill the muffin tins between ⅔ and ¾ full. Make sure not to exceed ¾ full, because they’ll need space to rise. You can make them in either full sized or mini muffins pans. I made normal sized muffins and got 18 of them. 

Bake until the muffins are done. You’ll know when the muffins are done if you insert a toothpick in the center of a muffin and it comes out clean. It takes approximately 15 minutes for regular sized muffins and 9 minutes for mini muffins.

Allow the vegan banana muffins to cool in pan for about 10 minutes before carefully turning out onto wire racks to cool completely.

To make the topping mix for these vegan banana nut muffins, combine granulated sugar and cinnamon. Spread the top of the muffins with the Earth Balance buttery spread and then sprinkle the sugar mixture over the top.

This is easily done if you place the mixture into a salt shaker and lightly dust them.

These soft and fluffy are packed with banana flavor. They are deal for a breakfast on the go. Just grab one of these perfectly moist vegan banana muffins and your day will get a tasty start.

Other vegan recipe substitutes

Adapting vegan recipes can be a bit of a challenge, since the diet doesn’t allow dairy products which are normally used in baked goods.

• If your recipe called for cheese, you can try using tofu that has been pureed. It won’t have the same taste but the flavor will be similar 
• Instead of eggs, use an egg substitute or purified tofu. Nutritional yeast also makes a good substitute for cheese.
• When your recipe calls for chicken or beef stock, try vegetable stock instead.
• In place of milk or cream, try using almond milk or coconut milk. These work well in desserts.  For savory recipes, replace milk with rice milk or soy milk.
• Chopped mushrooms makes a great substitute for meat. Beans are also a good swap.
• Blend cashews to make creamy sauces for pasta.
• Change milk chocolate to dark chocolate.
• Use avocados instead of mayo on bread for a creamy and healthy spread.
• Replace butter with coconut oil.
• Use agave nectar or maple syrup in place of honey.

Love the idea of recipe substitutes.  Be sure to check out my latest article for 12 common recipe replacements.

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Looking for an egg-free and dairy-free muffin recipe? Try the vegan banana nut muffins on Recipes Just 4U! 🍌👩‍🍳 #VeganBananaMuffins #VeganMuffins #DairyFreeMuffins #EggFreeMuffins Share on X

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Would you like a reminder of this recipe for vegan banana nut muffins? Just pin this image to one of your cooking boards on Pinterest.Admin note:  These banana nut muffins first appeared on the blog in August of 2013. I have updated the post to add new photos, tips for making vegan substitutes in recipes and a printable recipe card.