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 muffins
Banana pumpkin 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.

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Course: Snack

Cuisine: Any, Australian

Diet: Vegan

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 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

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.