Vegan Banana Muffins


These vegan banana muffins are moist and yummy. You can't tell at all that these muffins don't have any dairy or eggs. My kids and husband polish them off as soon as they are out of the oven!

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
1 dozen muffins


  • 3 cups all-purpose flour

  • 1 cup white sugar

  • ½ cup brown sugar

  • 2 teaspoons ground cinnamon

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground nutmeg

  • 1 teaspoon salt

  • 2 cups mashed ripe bananas

  • 1 cup canola oil

  • 1 cup coconut milk


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

  2. Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; stir banana mixture into flour mixture until just combined. Divide batter among the muffin cups, filling each about 3/4 full.

  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes.

Nutrition Facts (per serving)

451 Calories
23g Fat
59g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 451
% Daily Value *
Total Fat 23g 30%
Saturated Fat 5g 26%
Sodium 386mg 17%
Total Carbohydrate 59g 22%
Dietary Fiber 2g 8%
Total Sugars 30g
Protein 4g
Vitamin C 4mg 18%
Calcium 67mg 5%
Iron 2mg 13%
Potassium 224mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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