Healthy Banana Muffins (Vegan)

Healthy banana muffins make perfect breakfast, snack or lunchbox treat! These easy vegan muffins are moist and delicious and can be made entirely refined sugar-free! Top with some oats for brekkie or add chocolate for more indulgent treat!

These healthy banana muffins have been something of a staple in our house for a while.

Not only are they super quick and easy to make but they're also moist, fluffy, full of wholegrain goodness and actually good for you (especially if you go for sugar-free version).

The best thing ever about these vegan muffins is that they're easily customisable so that you can make them as healthy or as indulgent as you wish!

If you like the sound of my Healthy Banana Muffins, take a look at my Healthy Vegan Banana Bread too! It's good to have options!

I have first published this recipe back in 2019 and have since adapted it to be vegan. However, if you loved the original recipe and are not vegan yourself you will find the original recipe at the bottom of the post.

Jump to:

• ✔️ Why you'll love this recipe
• 📝 Ingredients and substitutes
• 🔪 How to make healthy banana muffins
• 🍽 Equipment
• 🥡 Storing
• 💭 Pro tips
• 🍴 Serving suggestions
• ❓ FAQs
• 😋 More banana delights you might enjoy
• 📋 Recipe
• 💬 Comments

✔️ Why you'll love this recipe

• Healthy banana muffins your entire family will love.
• Super versatile - think breakfast on the go, snack, lunchbox treat, dessert.
• Full of wholegrains, vegan, refined sugar-free (if you wish).
• Great freezer staple - ready when you are.
• Perfect easy bake for using up those overripe bananas.
• One bowl prep, no food processor needed.
• Absolute favourite with the kids.

📝 Ingredients and substitutes

Here's what you'll need to make my Healthy Banana Muffins:

Flour - Although you could use plain/all-purpose flour here, swapping some of it for healthier choice of wholemeal variety would be better.

I like to use mixture of plain/all-purpose flour and wholemeal spelt flour. I find that this combination gives nice and light crumb to the muffins. You could also use regular wholemeal flour instead of spelt.

I would be inclined to always use half and half white with wholemeal as using wholemeal flour alone will result in yummy but denser muffins.

Alternatively, you could use white spelt flour instead of plain, which is lighter version of wholemeal spelt. It's more wholesome than plain flour yet lighter.

For gluten-free version try your favourite gluten-free flour.

Sugar - If you use really ripe bananas you can leave the sugar out completely for sugar-free banana muffins!

If you don't want to cut the sugar out completely, use anything between 50-100g (¼-1/2 cup) of brown sugar (depending on your sweet tooth).

You could also substitute brown sugar with maple syrup but it will slightly change the flavour of the muffins.

Bananas - Try using really overripe ones which will allow you either to omit or substantially reduce the sugar.

Oil - I like using light olive oil or cold-pressed rapeseed oil in my baking but coconut oil will work well too.

If you're not keen on coconut flavour in your bakes simply use refined coconut oil which is neutral in flavour.

Vegan Yogurt - Any plain vegan yogurt will work well here.

Soya Milk - My go to when it comes to vegan baking but you could use other neutral(ish) tasting plant milks like oat or even almond.

Raising Agents - Baking soda and baking powder. Make sure to use gluten-free versions if needed.

Vanilla Extract - For that touch of vanilla flavour.

Cinnamon - Completely optional but I wouldn't be myself if I didn't use it in these muffins. I simply love the stuff!

Extras - I love using dark chocolate chips (make sure they're vegan) but also chopped up nuts of your choice (we love walnuts here), some raisins or perhaps chopped up crystallised ginger for a bit of spice.

Sprinkling of oats on top before baking will give your muffins that breakfast feel too!

🔪 How to make healthy banana muffins

Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

Preheat the oven to 180C/350F/Gas Mark 4.

In a large bowl whisk together all your dry ingredients - flour(s), sugar (if using), baking powder, baking soda and cinnamon (if using). Set aside.

In a large jug mix/whisk together mashed bananas, yogurt, soya milk, oil and vanilla extract.

Make a well in the middle of your dry ingredients and pour in your wet mixture.

Mix everything together with wooden or silicon spoon until well incorporated. Try and mix in one direction to prevent overmixing.

Add extras of your choice - chopped chocolate, nuts, raisins etc and gently fold them into the batter until incorporated.

Gently grease or line muffin tin with paper cases and divide batter evenly between 12 cases.

Sprinkle with some oats (if you wish) and bake in preheated oven for 20-25 minutes or until the skewer inserted in the centre of the muffins comes out clean.

Remove to the cooling rack to cool completely and enjoy!

🍽 Equipment

Nothing much is required here but a bowl, large jug, a whisk and wooden or silicone spoon.

One thing that is a must if you are a regular baker is electronic scale as accuracy is everything when it comes to successful baking.

I use silicone muffin tins and these large paper cases sometimes too.

🥡 Storing

These banana muffins can be stored in the airtight container for up to 4 days or frozen for up to 3 months.

To freeze, simply wrap them tightly in some aluminium foil and pop in the freezer for when needed.

They defrost really quickly at room temperature so can be taken out in the morning to be ready as a lunchbox snack.

💭 Pro tips

Use kitchen scales and oven thermometer for best results. Both will ensure the accuracy, you would be surprised how inaccurate built in oven thermostats are.

Use really, really overripe bananas to help you reduce or omit the sugar.

If you don't have overripe bananas you can speed up the ripening process by roasting them in their skins on the tray in the oven preheated to 150C/300F/Gas Mark 2 for approx 30min. Make sure you allow your bananas to cool a bit after roasting as the flesh is piping hot!

Use good quality dark vegan chocolate (if adding chocolate) for best results. I'm a huge fan of 70% chocolate but you can use slightly less dark variety if you like. Having said that, I wouldn't recommend vegan milk chocolate here.

Don't overmix the batter as this will incorporate too much air into it and make muffins rise rapidly and then collapse.

Make sure your oven is preheated and ready to go so that you can pop your muffins in as soon as they're ready.

🍴 Serving suggestions

These lovely vegan banana muffins are perfect as they're but we do like to shake things up sometimes and might occasionally have one with a touch of vegan butter (especially at breakfast).

Peanut and almond butters are our other favourite companions that work so well with these muffins together with extra banana slices (because why not?).

❓ FAQs

Have you tried my Healthy Banana Muffins?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

😋 More banana delights you might enjoy

📋 Recipe

Old (Non-Vegan) Recipe:

I originally published this recipe in 2019 and have since updated and veganised it. For all of you who loved the original recipe I have included it below.

INGREDIENTS:

• 250 g plain flour (or mixture of plain and wholemeal spelt)
• 3 very ripe bananas (approx 300g/10.5 oz peeled weight)
• 100 g light brown sugar
• 2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon (optional)
• 2 large eggs
• 125 ml full fat plain yogurt
• 100 ml rapeseed/sunflower/melted coconut oil
• 50-75 g dark chocolate chips or roughly chopped dark chocolate (optional)

INSTRUCTIONS:

1. Preheat the oven to 180C/350F/Gas Mark 4.
2. In a large bowl weigh out all your dry ingredients (flour(s), sugar, baking powder and cinnamon). Give them a little mix with the spoon or a gentle whisk.
3. In another bowl or measuring jug whisk together eggs, yogurt, oil and vanilla extract.
4. Peel and mash your bananas.
5. Make a well in the middle of your dry ingredients and pour in your mashed bananas and all the wet ingredients. Mix everything together with a spoon until well incorporated. Try and mix in one direction to prevent overmixing.
6. Chop desired amount of dark chocolate (if using) or simply pop some chocolate chips onto the mixture and fold these in gently.
7. Fill 12 muffin cases 3⁄4 way up and bake in preheated oven for 20-25min until the skewer inserted in the centre of the muffins comes out clean. Remove to the cooling rack to cool completely and enjoy!