A little treat for any time of day. These no egg coconut banana muffins with maple syrup are a healthier alternative to traditional muffins. Made from scratch with mashed bananas and desiccated coconut to create a sweet moist muffin.
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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.
- Great for lunchboxes, on the go breakfast, or as a snack.
Ingredients You'll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
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 (affiliate link).
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.
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 aquafaba 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, I love using my homemade hemp seed milk, but 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.
Otherwise, try something different like these savory zucchini muffins.
If you love cakes check out this Lemon cake with thyme.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
No Egg Coconut Banana Muffins with Maple Syrup
- 300 grams All purpose flour
- 1 tablespoon Baking powder
- 45 grams Desiccated coconut + more for sprinkling on top of muffins
- In a large mixing bowl, combine all the dry ingredients; 300 grams All purpose flour, 45 grams Desiccated coconut and 1 tablespoon Baking powder
- In a separate bowl, mash 150 grams Bananas and then whisk in all the other wet ingredients; 167 milliliter Maple Syrup, 52 milliliter Coconut oil, 124 milliliter Aquafaba, 118 milliliter 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
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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