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.
✔️ 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!
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.
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 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?).
It's entirely up to you. It is just a suggestion to make these muffins without sugar which is possible especially when using really overripe bananas which provide a lot of natural sweetness.
They're made with less or no refined flour and low or no sugar which makes them much more wholesome than your standard muffins.
Yes they are! They're beautifully moist thanks to bananas and also addition of vegan yogurt.
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
Healthy Banana Muffins (Vegan)
- 125 g plain (all-purpose) flour see notes
- 125 g wholemeal spelt flour see notes
- 3 very ripe bananas - approx. 300g/10.5oz peeled weight peeled and mashed
- 50 g light brown sugar see notes
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon optional, see notes
- 100 ml soya milk see notes
- 150 g vegan yogurt (plain)
- 100 ml oil of your choice light olive oil, cold-pressed rapeseed, coconut oil, sunflower oil
- 50-75 g chopped vegan chocolate or chocolate chips, chopped nuts, raisins etc. optional
- oats for sprinkling on top before baking
- 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.
- Make a well in the middle of your dry ingredients and pour in your wet mixture.
- Mix everything together with wooden or silicone 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.
- Line muffin tin with paper cases (if using) 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!
- Nutritional information is approximate, per muffin without sugar and extras and should be treated as a rough guideline only.
- FLOUR OPTIONS: You can use variety of flours to make these muffins including plain (all-purpose) flour, wholewheat flour (muffins will have slightly denser texture) or the mixture of both. I like using mixture of plain and wholemeal spelt. See: Ingredients and substitutes for more details.
- SUGAR: Feel free to use anything between 50-100g (¼-1/2 cup) of sugar or leave it out altogether (as long as you're using really overripe bananas, your muffins should be sweet enough). For more details and other possible substitutes see: Ingredients and substitutes.
- I absolutely adore cinnamon and usually add really heaped teaspoon instead of the level one which works for me but you can leave it out if you want.
- PLANT MILK - Soya milk is my preferred plant milk to use in vegan baking but you can use other milks like oat or almond if you prefer.
- EXTRAS: Use any extras you want - vegan dark chocolate, chopped nuts, raisins, chopped crystallised ginger etc. Keep within 50-75g (⅓-1/2 cup).
- STORING: Muffins will keep in the airtight container for up to 4 days. Freezer friendly for up to 3 months.
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.
- 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)
- Preheat the oven to 180C/350F/Gas Mark 4.
- 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.
- In another bowl or measuring jug whisk together eggs, yogurt, oil and vanilla extract.
- Peel and mash your bananas.
- 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.
- Chop desired amount of dark chocolate (if using) or simply pop some chocolate chips onto the mixture and fold these in gently.
- 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!