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Home » Sweet Baking

Vegan Banana Coconut Muffins

Published: Nov 8, 2024 by Janelle Hama *This post may contain affiliate links. Disclosure

94 shares
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Vegan banana coconut muffins are a delightful treat for any time of day. Made from scratch with ripe bananas and desiccated coconut, they are sweetened with maple syrup.

a pink muffin tray filled with muffins
Pack these coconut banana muffins for your work or school lunch

I've really begun to enjoy the challenge of vegan baking. It has sparked my creativity and encouraged me to experiment with different ratios and ingredients. It's also made me pay attention to using a scale to measure my ingredients, which I highly recommend.

Some of the other vegan muffins I've made include:

  • Apple cinnamon muffins
  • Baobab powder muffins
  • Almond flour pumpkin banana muffins
  • Or check out this deliciously moist gluten free vegan banana bread

These moist, egg-free muffins provide a wholesome and straightforward baking experience.

Key Ingredients

flours, milk, clear oil, a banana, yellowish liquid in bowls laid out on a grey bench

The complete list of ingredients with measurements, can be found in the full recipe card below.

In this eggless muffin recipe, a ripe banana serves a dual purpose: it adds flavor and acts as an egg substitute, complemented by aquafaba. Together, these ingredients contribute to a moist texture.

I've learned that using a good baking powder is essential, and I always make it a point to choose one that is aluminum-free .

a muffin tray filled with muffins, some cut in half showing the insides

Storage

Once the muffins have cooled to room temperature, place them in an airtight container and keep them in the fridge for up to one week.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

a muffin tray with nine muffins and one with a bite out of it

Vegan Banana Coconut Muffins

Vegan banana coconut muffins are a delightful treat for any time of day. Made from scratch with ripe bananas and desiccated coconut, they are sweetened with maple syrup.
Print Pin Rate Save Recipe Saved Recipe
Course: Snack
Cuisine: Any, Australian
Diet: Vegan
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 muffins
Author: Janelle Hama

Ingredients

Dry Ingredients

  • 300 g All purpose flour
  • 1 tbs Baking powder
  • 45 g Desiccated coconut + more for sprinkling on top of muffins

Wet Ingredients

  • 150 g Bananas mashed. + more banana for slicing into coins to add on top of muffins
  • 167 ml Maple Syrup
  • 52 ml Coconut oil melted
  • 124 ml Aquafaba
  • 118 ml Dairy free milk
  • 1 teaspoon Vanilla extract
Metric - US Customary
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Instructions

  • In a large mixing bowl, combine all the dry ingredients; 300 g All purpose flour, 45 g Desiccated coconut and 1 tbs Baking powder
  • In a separate bowl, mash 150 g Bananas and then whisk in all the other wet ingredients; 167 ml Maple Syrup, 52 ml Coconut oil, 124 ml Aquafaba, 118 ml Dairy free milk, 1 teaspoon Vanilla extract.
  • Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overwhisk the batter, as this can lead to tough muffins.
  • 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 batter and add a sliced piece of banana on top.
  • Place the filled muffin tray into a preheated fan-forced oven 220C (428F) 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 (see notes). Remove the muffins from the oven and allow them to cool for 5 minutes before transferring them to a wire rack to cool completely

Video


Notes

The reason why muffins are baked at a higher temperature to start is to help build a dome on the muffin. It is important the heat of the oven is turned down after 5 minutes.
 
You might also like these eggless chocolate chip muffins.

Equipment

12 Cup Muffin Tray

Nutrition

Serving: 1muffin | Calories: 187kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 114mg | Potassium: 116mg | Fiber: 1g | Sugar: 10g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Tried this recipe?Please consider Leaving a Review!

If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

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94 shares

Reader Interactions

Comments

    4.99 from 50 votes (45 ratings without comment)

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    Recipe Rating




  1. Anne

    March 07, 2024 at 10:17 pm

    5 stars
    These are so good! Putting the banana slices on top before baking is clever, it makes them look adorable.

    Reply
  2. Yvonne

    August 08, 2023 at 6:51 pm

    5 stars
    i'm not a vegan but I love this muffin recipe. I came across when I wanted to use up my overripe bananas BUT I ran out of eggs. I was a bit sceptical tbh, but I'm so glad I made it. The muffins were so good.

    Reply
  3. Sandhya

    June 23, 2023 at 8:40 am

    5 stars
    This is the first time I used aquafaba in muffins and it works so well. I cook with chickpeas a lot, so I am going to be using more of the aquafaba from now on instead of eggs.

    Reply
  4. laura

    May 09, 2023 at 4:01 am

    5 stars
    Oh, these were perfect for my friend who suffers from an egg allergy! Everyone loved the rich banana coconut flavor!

    Reply
  5. Edwina

    January 17, 2020 at 10:04 am

    5 stars
    Exactly what I needed.

    Reply

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Hello, I'm Janelle!

A culinary enthusiast with a keen interest in creating delicious vegan Lebanese recipes.

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