No Egg Coconut Banana Muffins with Maple Syrup

Why You'll Love This Recipe

• Dietary friendly,  these are vegan, refined sugar-free, all-natural muffins. These days I prefer to steer away from refined-sugar which tends to give me headaches among other unwanted side-effects.
• Perfect for novice bakers requiring simple ingredients and easy-to-follow instructions.
• You don't need any special equipment or advanced baking skills.
• Sweet and satisfying taste of banana and coconut.
• A good way to use up excess aquafaba.
• Vegan muffins are great for lunchboxes, on the go breakfast, or as a snack.

Ingredients You'll Need

All-purpose flour is the base for these delicious vegan muffins, no fancy flours in this recipe.

Baking powder will help the muffins rise and gives them a fluffy texture. I like using aluminum-free baking powder.

Melted Desiccated coconut is used for its flavor and to texture the muffins.

Mashed ripe banana aids with moisture and helps to bind the ingredients together as there is no egg. It is also a key flavor in these vegan muffins. You can also use it to make sugar free banana bread.

Aquafaba is the liquid from chickpeas, which also acts as an egg substitute in addition to the mashed bananas. If you're new to the world of chickpea brine, check out this list of recipes for many magical ways to use it.

Coconut oil adds richness, moisture and adds to the delicious coconut flavor in the muffins. You may need extra to grease the tray if you are not using muffin liners.

Maple syrup for natural sweetness rather than using refined sugar. This yields a softer muffin, with little crumbleness.

Vanilla extract to add to the overall flavor of these muffins. You can use a vanilla pod instead.

Dairy-free milk is a key wet ingredient, any dairy free milk will do.

How to Make No Egg Coconut Banana Muffins with Maple Syrup

Preheat your fan-forced oven to 220C (428F).

Combine dry ingredients. In a large mixing bowl, combine all the dry ingredients, including the all-purpose flour, baking powder, and desiccated coconut.

Combine wet ingredients.  In a small bowl, mash the banana and add all the wet ingredients, including the aquafaba, melted coconut oil, maple syrup, vanilla extract, and dairy-free milk. Whisk everything together until well combined.

Make the muffin batter. Add the wet ingredients to the dry ingredients and whisk until just combined. Be careful not to over-whisk the batter, as this can lead to tough muffins.

Fill your muffin tray. Line your muffin tray with muffin papers or grease each muffin cup. Evenly scoop out the batter into each muffin cup. Sprinkle some desiccated coconut on top of each muffin and add a slice of banana on top.

Bake. Place the filled muffin tray into the preheated oven for 5 minutes, then turn the heat down to 190C (375F) and bake the muffins for an additional 15-16 minutes or until the muffins spring back when touched.

Cool.  Remove the muffins from the oven and allow them to cool for 5 minutes before transferring them to a wire rack to cool completely.

Storage Tip - Once the muffins have cooled down to room temperature. Place them into an air tight container and keep in the fridge for up to one week.

Related Recipes

For more vegan muffin recipes check out these moist cinnamon apple vegan muffins, decadent chocolate muffins or these superfood baobab muffins.

Otherwise, try something different like these savory zucchini muffins.

If you are vegan and GF, try these banana pumpkin muffins or these carrot muffins.

If you love cakes check out this Lemon cake with thyme.

Or try this Vegan Belgian Waffle Recipe or this South African banana bread.

Recipe