These vegan banana muffins have no dairy 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 and are also lovely with a hot bowl of soup.
For another healthy muffin recipe, try these cinnamon apple muffins. They are only 102 calories each.
Making changes in recipes for a vegan diet
What do you do when your recipe calls for ingredients that aren’t vegan but you would like to try them anyway?
These 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 makes a great substitute for normal cow’s milk.
Coconut oil is used in place of butter in the muffin mixture and worked just fine. The topping needs the firmness of butter so I used Earth Balance Buttery spread and it worked just great.
And finally, ripe bananas act as a binder and add extra moisture and flavor so that eggs are not needed.
Check out this post for creative ways to use ripe bananas.
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.
How to make these Crunchy Nut Vegan Banana Muffins
Mash the bananas and set them aside. Put the dry ingredients in a bowl and whisk to combine.
The granulated sugar and coconut milk is easily melted in the microwave and mixed with the warm soy milk.
You can make them in either full sized or mini muffins pans. Be sure not to over-mix the batter of the muffins will be tough. I made normal sized muffins and got 18 of them.
You’ll know when the muffins are done if you insert a toothpick in the center of a muffin and it comes out clean.
Allow the coconut oil banana muffins to cool in pan for about 10 minutes before carefully turning out onto wire racks to cool completely.
To make the dipping 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.
Pin these Vegan Banana Muffins for later.
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.
- 2 large bananas mashed
- 1¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- pinch salt to taste
- 1¼ 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
- 1/2 cup of chopped walnuts
- 1 tbsp Earth Balance Buttery Spread
- 1/ cup granulated sugar,
- 1 tablespoon cinnamon
- Preheat oven to 400F. Grease and flour non-stick muffin pans. You can also spray the insides of muffin liners so that they will not stick to the muffins. Set pans aside.
- In a small bowl, mash the bananas; set aside.
- In a large bowl, combine the flour, baking powder, 1 teaspoon cinnamon, nutmeg, optional salt, and stir to mix well an set aside.
- In a medium bowl, combine 1¼ 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. Fold the bananas into the mixture.
- Pour the wet mixture over the dry, stirring until just incorporated. Do not over mix. Fold in the chopped walnuts. Batter is quite thick and if it appears too thick, thin it slightly with the milk.
- Fill the muffin tins between ⅔ and ¾ full; don’t exceed ¾ full.
- Bake until done. A toothpick inserted in the center should come out clean, the tops are golden and they spring back. Takes approximately 15 minutes for regular sized muffins and 9 minutes for mini muffins.
- Allow muffins to cool in pan for about 10 minutes before carefully turning out onto wire racks to cool completely.
- For the dipping mix, stir together about ⅓ cup granulated sugar and 1 tablespoon cinnamon. I combine this and put it in an extra salt shaker that I have. Light spread the top of the muffins with a tiny bit of Earth Balance buttery spread and sprinkle the muffin tops with the cinnamon sugar mixture.
- Store in an air tight container.
Serving Size:1 muffin
Amount Per Serving: Calories: 253Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 98mgCarbohydrates: 42gFiber: 1gSugar: 30gProtein: 2g