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Close up of three banana muffins on a plate, coffee and a banana.
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5 from 15 votes

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!
Course Breakfast, Muffins, Treats
Cuisine American, British, International
Keyword banana muffins, healthy, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 177kcal
Author Jo Allison


  • 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.
  • 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 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. 
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.
Use good quality dark vegan chocolate (if adding) 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.


Calories: 177kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 53mg | Potassium: 202mg | Fiber: 2g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg