Name: Healthy Banana Muffins with Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 large Bananas (1x Chunks for batter, 1 x for muffin tops); 1/2 cup Maple Syrup (or your preferred sweetner); 1/4 cup Coconut oil (melted); 2 tbsp Aquafaba; 2 cups Self-raising flour; 2 tbsp Almond milk; 1/4 cup Desiccated coconut

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Fluffy and naturally sweetened healthy banana muffins with coconut that everyone will love.
This banana muffin recipe calls for basic ingredients to be whisked up in one mixing bowl.

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Tips for making moist and healthy banana muffins

Use coconut oil rather than butter - banana muffins without butter are guilt free!

Swap out maple syrup for your preferred sweetener

Swap coconut for cinnamon or for something a little bit naughty, try choc chips

Store baked muffins in refrigerator for them to last longer

Allow baked muffins to cool for at least 15 minutes before taking out of the tray to avoid them falling apart

Can banana muffins be made without eggs?

Yes, this recipe doesn't include egg, instead aquafaba is used to replace the eggs. The banana's in the batter also help to bind the ingredients together.

What you'll need for these healthy banana muffins

2 large Bananas 1x Chunks for batter, 1 x for muffin tops
½ cup Maple Syrup or your preferred sweetener
¼ cup Coconut oil* melted
2 tablespoon Aquafaba
2 cups Self-raising flour
2 tablespoon Almond milk
¼ cup Desiccated coconut

How to make eggless banana muffins

Pre-heat oven to 180 degrees Celsius (356 degrees Fahrenheit)

In a large mixing bowl. Add flour and create a well.

Place maple syrup, coconut oil, aquafaba, almond milk and whisk well until combined.

Add chunky banana pieces and mix through until well distributed

Pour into oiled muffin tray.*

Cut other banana into thin batons and place on top.

Bake for for approx. 30min. on the middle shelf

Allow to cool for 15 min before serving

Other vegan muffin recipes

Healthy Banana Muffins with Coconut

An easy delicious banana muffin with coconut. Vegan friendly recipe.

Print Pin Rate

Course: Dessert

Cuisine: Australian

Keyword: banana, coconut cream, coconut oil, maple syrup, muffins, egg less chopc chip muffins, baking, vegan choc chip muffins, plant based chop chip muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings:

Author: Janelle

Ingredients

2 large Bananas 1x Chunks for batter, 1 x for muffin tops
½ cup Maple Syrup or your preferred sweetner
¼ cup Coconut oil melted
2 tablespoon Aquafaba
2 cups Self-raising flour
2 tablespoon Almond milk
¼ cup Desiccated coconut

Metric - US Customary

Instructions

Pre-heat oven to 180 degrees Celsius (356 degrees Fahrenheit)
In a large mixing bowl. Add flour and create a well.
Add maple syrup, coconut oil, aquafaba, almond milk and whisk well until combined.
Add chunky banana pieces and mix through until well distributed
Pour into oiled muffin tray.
Cut other banana into thin battons and place on top.
Bake for for approx. 30min. on the middle shelf
Allow to cool for 15 min before serving

Notes

Looking a for a great non-stick 12 cup muffin tray?

Equipment

12 Cup Muffin Tray

Nutrition

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

Looking for other sweet plant based breakfast recipe ideas?

Try this Vegan Belgian Waffle Recipe they perfectly pair with berries! Yum!