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+ servings
a muffin tray with nine muffins and one with a bite out of it
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5 from 49 votes

No Egg Coconut Banana Muffins with Maple Syrup

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack
Cuisine: Any, Australian
Diet: Gluten Free, Vegan
Servings: 12
Calories: 187kcal
Author: Janelle Hama

Ingredients

Dry Ingredients

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

Wet Ingredients

  • 150 grams Bananas mashed. + more banana for slicing into coins to add on top of muffins
  • 167 milliliter Maple Syrup
  • 52 milliliter Coconut oil melted
  • 124 milliliter Aquafaba
  • 118 milliliter Dairy free milk
  • 1 teaspoon Vanilla extract

Instructions

  • 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

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 Easy Eggless Chocolate Chip Muffins (Vegan)

Nutrition

Serving: 113g | 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