This has been the best muffing I have ever tasted. I switched the vegetalble oil for coconut oil and added some coconut flakes. The bomb.com!!
Followed it exactly except for using almond milk instead of coconut and and it wouldn't cook at all and just stayed this boiling sludge. I don't know what went wrong considering most reviews of this are positive!
Hi I made this recipe and it is simple and easy to make, my youngest son have alot of food allergies and is great to be able to find this kind of recipes like this one and we all in my house are able to eat them, thank you so much for sharing!!!
I've made these several times for my family. To die for!! Since this muffin tastes deliciously of nutmeg, you can put a dollop of whipped topping on top and pretend it's your Thanksgiving pie. All I changed was that I substituted almond milk for coconut milk.
The muffins came out beautiful and delicious!
I exchanged the coconut milk for soy milk and put in a cup of chocolate chips
Easy peasy, always a winner
Thank you for your recipe.
I made it first as the recipe calls for, for someone with egg allergies.
Then I modified it for a strict, vegan, plant-based eater. She raved and asked for the recipe. I followed your recipe with these modifications:
I didn’t use any sugar, white flour, oil or dairy. I added a teaspoon of raw honey.
I used buckwheat flour and almond flour divided evenly for three cups.
I used a cup of unsweetened almond milk. Coconut milk would probably be good.
5 fresh, frozen, regular size bananas, thawed then mashed.
One cup of organic, unsweetened, plain applesauce
Half of a regular size apple, peeled and chopped into small pieces
About a cup of fresh, whole, frozen strawberries, cut into small pieces. (Frozen are easy to slice).
I used only about 3/4 tsp of nutmeg (taste preference). I included the other spices per the recipe. (Like the ginger idea).
I meant to add vanilla, but forgot.
I added about half a cup of chopped pecans
I used coconut oil instead of canola and added chocolate chips. They were moist, flavorful and had an excellent texture. My kids took some to school to share and all their friends want the recipe to give to their parents. They are so good the kids asked me to make more the next day.
We love this recipe!! I made a couple of subs, including using whole wheat flour instead of white (3/4 cup ww for each 1 cup white), replacing the Canola oil with coconut oil and the coconut milk with pumpkin spice soy milk (it's what I had on hand, sounds weird but it worked!) Im making my second batch right now because they are great little snacks when I'm up with the baby in the wee hours of the night, and I ate the last one this morning!! :-) yum!!
These muffins are awesome! I substituted soy milk for the coconut milk as that is what I had on hand and accidentally baked them at 375 for 30 minutes instead of 350 but they are amazing! They taste just like regular banana muffins, are extremely moist, and look great. They are a tad sweet so in the future I might reduce the sugar to 3/4 or 1/2 cups, but that's a personal preference thing. These would also taste excellent with walnuts, and I think the next time I make them I will add Walnuts for sure!
Used soya milk instead of coconut milk (it's what I had on hand). Came out amazing!! I'm not even vegan (made this recipe because I had no butter but had already defrosted my bananas). Better than every non-vegan recipe I've tried.
Love this recipe! I have made these a few times now & slightly altered them. Reduced the sugar, replaced coconut oil for canola, added chia seeds & dark chocolate chips. Love these!!
Visiting my vegan neighbours today so thought I'd try a new vegan recipe. Can't keep taking the same one. :) The tweaks I made were: 2 C white and 1C whole wheat (which is something I tend to do with most recipes calling for all white); 2 smashed bananas and 2 smashed kiwi (removed pith); instead of brown sugar, I had some leftover dried up fudge from the holidays (not mine :0) so I pounded it down to crumbles and added that. Otherwise, recipe followed as shown. These are incredibly tasty and moist. This can be used as an excellent base for other flavoured vegan muffins. Thanks so much!
I make these every time my vegan son comes home. The whole family loves them. I get 24 muffins out of this recipe.
These are the best banana muffins I've ever had! Soft, dense, perfectly flavored, just so good! I used large muffin cups, filled them 2/3 full and got 11. They aren't the healiest, so if you're a health nut, you may want to substitute applesauce for some of the oil, and reduce the sugar a tad, but I made them as written, and wouldn't change a thing.
I made it with only 1 cup of brown sugar, and 2 bananas (that's how many I had in the pantry), and they were amazing! Our guests loved it, nobody could believe it was a vegan recipe. Big hit, will definitely make it again soon!
Best muffins I've ever made! I cut the recipe in half and get 12 muffins. I also followed other reviews and cut both sugars in half. totally worth making, you won't be disappointed!
I substituted sugar for maple syrup, and it made it very thick. Wonderful flavors though! Definitely recommend.
This is the best vegan banana muffin recipe I’ve tried! My muffins usually come out a bit oily, so I reduced the oil by 1/4 a cup and the muffins came out fluffy and delicious! The recipe adds as a good base for change; I added some oats into the batter and topped each muffin with granola before baking, and they were amazing. 10/10 recommend!!
This was my first time making banana muffins. I substituted 100% wheat flour for the all purpose white flour and 0 calorie sugar substitute for the sugar and I don't use regular salt for anything. All that being said they came out awesome! So delicious! Everyone in my home loves them. I'm going to try the Lemon Loaf next.
Loved this!! They were kinda dense for my liking but will totally make them again, soon. LOL
Moist and just the right amount of sweet. Have never made banana bread into muffins before, but these turned out to be addicting. I took three down in 5 minutes. Haha. Will def make again and again.
So delicious. husband loved and said it tastes like it came from a bakery. ^_^ Used almond milk I had on hand instead of the coconut milk and assuming it lost nothing in the translation. Also added tiny little chocolate chips a 10 oz bag and vegan because I love chocolate in my banana bread like my mom used to make. I was able to make 12 muffins filled to the top and plenty of leftover batter to make an additional small 6 inch loaf.
Great recipe!!! I’ve made it a dozen times and have slowly reduced the amount of sugar each time. I now add ZERO sugar to the batter. You will need 3-5 bananas to make 2 cups and when I’m short on bananas I make up the difference by adding unsweetened applesauce. I only have cow’s milk and I’ve used 1% and skim, both work great. I also use avocado oil instead of canola. When I’m short on avocado oil I make up the rest with melted coconut oil. I only add 1/2 teaspoon of salt and no nutmeg. I do add some oats and a tiny sprinkle of sugar on top before baking. Dried cranberries are also a nice touch! These muffins freeze really well and you get the carby comfort with less guilt in the morning! This recipe makes 18 muffins and I only bake it for 25 mins at 350 degrees. :)
I had some frozen banana's and wanted to make muffins, but then they only made a little over a cup of mashed banana, so I added strawberry fruit spread to make up the difference and reduced the white sugar to 3/4 cup. Wow were they good!! I did have to cook them for the full 35 minutes, but they were so light and moist, and the strawberry gave it an extra fruity taste. The recipe was very easy and fast to make and the result was really exceptional.
I halved the recipe since many previous bakers have said it makes more than a dozen. I use 1/2 cup of Almond Meal and 1 cup of All Purpose Flour 1/4 cup Coconut Sugar + 1 tsp of Agave Syrup 1/2 cup of coconut oil instead of 1 cup of canola oil 1 tsp of Vanilla 1 tsp of Ceylon Cinnamon (doesn't have the heat as regular cinnamon, better in baked goods) Mix all the wet ingredients first, stir it until it looks almost completely blended; stir all the dry ingredients together too and then mix the wet and dry ingredients. And followed the rest of the instructions. My family was already milling around the oven as it was baking.
These were really delicious. They are super moist and flavourful, and I think no one would even dare pick on them for being vegan (they wouldn't ever know anyway). I added 1/2 cup of unsweetened desiccated coconut to the batter itself and used some to sprinkle on top before putting them in the oven. It created a beautiful toasted coconut topping.
Love this recipe, you can get by with half the white sugar for sure... And I love using this recipe but subbing pumpkin for bananas and pumpkin pie spice for the spices, perfect for fall!!! They don't last long in our house though
I only had 1 cup flour so also used 2 cup almond flour, also no nutmeg, so used half-tsp ginger. I used stevia instead of white sugar. Loved this muffin, rose beautifully, great texture. p.s. I had leftover coconut milk from the can - I heated it, added melted 3.5 oz dark chocolate, stirred in walnuts, let it set in fridge - enjoying it now, it's yummy.
VERY deliciously moist. Agree with several others who have commented about the amount of sugar being too much. When I make these again I will definitely cut this in half and maybe substitute with raw sugar. This made 30 muffins, not 12!
I replaced coconut milk with cow's milk, added 2 tbsp. of brown sugar instead of 1/2 cup, eliminated the baking soda, added chocolate chucks, and sprinkled cinnamon sugar on top instead of mixing cinnamon into batter. Delicious!!! My kids couldn't keep their hands off.
We have dairy and egg allergies and loved these muffins! I used 1/2 avocado oil and 1/2 palm oil for the oil and you couldn't notice the change. They were delicious! I cut sugar down to 1 C total (1/2 brown 1/2 white) and they are still plenty sweet; could be because some of my bananas were black and very sweet! I also had to substitute out the coconut milk due to coconut allergy; I used soy milk instead with no issue. Baked mini muffins 30 minutes and they were perfect. Did regular muffins 35 minutes and they were done, but brown on top so need to bake lower in oven. My only warning with the recipe is that it says it makes 1 dozen, but it makes WAY more. I did an additional 2 dozen mini muffins, so I think it should say it makes 2 dozen regular muffins. Or, you could half the recipe to make 1 dozen.
Who knew that vegan banana bread could taste so awesome! We followed recipe as written, with the exception of adding chopped walnuts. The pan we used made extra large extra large muffins. Watch the timer--we baked ours for 30 minutes and they were just slightly over baked.
Used 1/2C coconut oil and 1/2C applesauce instead of canola. Also added about 1/3C of shredded coconut flakes. So delicious.
Best muffins ever! My son is vegan so gave these a try. Very moist. Didn't change anything, and wouldn't. Have lot's of overripe bananas so will be making more tomorrow.
2 cups of liquid is not enough for 3 cups of flower! Ii needs more milk. I am not impressed with the muffins
I reduced the white sugar to 1/2 cup and substituted unsweetened vanilla almond milk for the coconut milk. I also divided the flour into 2 cups all purpose, 1/2 cup whole wheat pastry, 1/4 cup oat bran, and 1/4 cup almond meal. Perfection! The 1st time I made them I had used more whole wheat pastry flour and oat bran, and less all purpose, but they came out too dry.
These are delicious. I used applesauce in place of the oil. And used 3/4 cup white sugar. I made a loaf. And muffins with the rest of the mix. But the flavor is more Apple cinnamon with a hint of banana.
Loved the recipe. Super easy to follow and I added a few twists by adding some vegan choco chips.
I made this with regular milk (did not have coconut milk), and I made it in a mini muffin tin and baked for 20 minutes. So good! Even my vegan-averse husband loved them. Will be making several times again in the future!
Super tasty, and you can’t even tell it’s vegan! I added some walnuts on top for flavor. I used soy milk instead, and it tasted fine.
These are wonderful! I did substitute cashew milk as that is a family choice, but it did not seem to make any difference. I recommend these.
These were very tasty. I made them for a vegan friend of mine and I was surprised at how good they were. Based on other reviews, I didn’t add all of the sugar – about 3/4 cup instead of one full cup. They weren’t too sweet so I could go either way. I substituted coconut oil for the canola oil, and added chopped walnuts to half of the mix. It made 16 large muffins.
so deliciously yummy. made minor changes, used coconut milk, coconut oil, and coconut shavings on top.
Was looking for an egg-free muffin for my allergic son. This muffin is great with some changes: 1/2 cup of white sugar (not 1 cup) and used white whole wheat flour in place of half of the all-purpose. I also used whole milk in place of coconut milk because that's all I had and we did not need it to be vegan. They came out fluffy and muffin-y, just like you want a muffin to be! One note: if you stick to 12 muffins, this recipe makes BIG muffins. We could have made 18 with the amount of batter the recipe makes. But opted for big muffins this time. :-)
Yummy!!! They flew off the counter and into the mouths of my family! They were delicious to say the least.
These were delicious! I had four ripe bananas so I ended up with 12 muffins and six mini loaves. I substituted brown sugar for the white and almond milk for coconut milk. I was surprised to see nutmeg in the ingredients but they were really delicious!
I used oat flor instead of normal flour and i only used brown sugar , turned out so good
I actually cut this recipe in half and added walnuts to make a banana nut bread. It was phenomenal. I've made it several times and the entire family lives it.
I wasn’t finished to add more but I hit done by accident. So I made it other night and decided to use it as two breads instead of muffins so I could give one to my future daughter in law who is vegan and is allergic to eggs. We both loved it so much. I only made one change is I replaced canola oil with vegan margarine because I don’t have oil in stock. But best of all it came out GREAT!!!!!Yes, I’ll make it again and again and again.
Excellent as is, or sometimes we add flax meal and coconut. The muffins look and taste great topped with a few pumpkin seeds and sprinkled coconut too. This one is a family favorite!
These taste better than my regular recipe. I made these for a dinner party and everyone gobbled them up. My Vegan BF was so impressed. I will definately make them again and again . This recipe will make 24 muffins.
First things first, it makes more than 12. Have two muffin pans ready. Second, this recipe at its core is so simple that I know it can be versatile. I can probably add chocolate chips or blueberries and not worry. And since my eggs usually go bad before I can use them, this is now officially my go to muffin recipe. Would take this any day over a regular muffin recipe. Oh, and they freeze nicely too!
I am not a vegan, but my younger sister is and she came down for the weekend. I tried this recipe and made no changes other than throwing a couple handfuls of fresh blueberries. She loved it, I loved it, and you don't miss the egg or dairy. Again, this is from a committed non-vegan: I would totally make these again. But be aware: It made 18 BIG muffins. And a couple handfuls of blueberries shouldn't cause that much expansion of the batch size. It makes more than they tell you.
I’ve made this recipe over a handful of times and it’s such a great basic recipe and easy to change to fit your needs. I always chuck in some walnuts and chocolate chips. I’ve made it all whole wheat flour, half whole half white, all white, etc. I’ve used half oil half applesauce and liked those results too. I’ve even added a flax egg in and the result is still fantastic. I always lower white sugar to 1/2c or less because it’s always plenty sweet to me. Very forgiving recipe! I like to use half butter flavored coconut oil half canola as my favorite “adjustment”. It would be 5 stars but the amount of batter made is colossal. I would suggest to half the recipe if you really only want a dozen! I always make 12 muffins and the rest makes 2 loafs of bread!
Excellent as is. No changes needed. It made 2 dozen and is the only recipe I will ever use!
These are always amazing. Bananas are a MUST - but I usually add chocolate chunks or chips, or blueberries. Amazing :) I cook a little longer to get the top a bit crusty.
I loved these! So yummy! I did make a few substitutions based on what I had on hand..1/2 c coconut sugar instead of brown sugar1/2t nutmeg instead of 1t. Added 1/2t ginger. 1c coconut oil instead of canola. 1c almond milk instead of coconut milk. I also added 1c pecans chopped. Fantastic!! Thank you for a great recipe!
Used coconut oil, added 1 tbsp of apple cider vinegar to soy milk, added vanilla extract, and folded in a bit of chocolate chips. Very good! Will make again.
I made an experiment for healthier version. I cut off all the sugar and oil. I added 1/2 more cup of coconut milk and 1/2 more cup of mashed banana. For the flour I use 1/2 oat and 2 and a 1/2 cup of millet flour instead. I'm so surprised it turns out to be wonderful. Not too sweet, soft and moist. Thanks so much for the recipe.
Buch better and fluffier than vegan banana muffins from a box!! Great for meal prep; lasts all week. Not restaurant quality but I like it.
Even my husband that doesn't like bananas liked them! Moist, sweet and delicious!
Delicious! We make these almost every weekend. First, the recipe makes 12 jumbo or 24 regular muffins. I usually cut it in half to make 12 regular muffins. A few other changes: Whole wheat pastry flour instead of all-purpose. Reduce the white sugar by half. Plain applesauce instead of oil. Add 1/2 t. vanilla and 1 T. flax seed meal. I also fold in about a cup of frozen blueberries.
Easy I used 1/2 cup less white sugar and 5 very rip bananas. Makes over 12 muffins.
Excellent recipe. Substituted coconut milk with almond milk, and instead of 1 cup canola oil I used only 1/2 cup plus 1/2 cup applesauce. Makes 24 very, very delicious muffins! Also makes the house smell amazing.
These were so fun and easy to make, I substituted the coconut milk with unsweetened almond milk and they turned out just fine. On the second batch, I sprinkled a couple chocolate chips across the top of each one and they were FANTASTIC! I highly recommend using this recipe instead of throwing your overripe bananas away :)
these muffins are FANTASTIC!! i cooked them for 30 minutes and let them set completely in the tin and they turned out perfect. i did add walnuts for some more texture, but even without they were amazing
delicious!!!!! substituted coconut oil for the oil and it made them even better!
I love baking in the Fall and Winter, this was my first bake of the season! I followed the recipe exactly except I made a few modifications. Instead of coconut milk I used almond milk. Instead of vegetable oil I used coconut oil. I used whole wheat flour. I didn't have baking powder so I just doubled up on the baking soda. I ADDED: about 1/4 teaspoon of clove, 1/2 teaspoon vanilla extract, a handful of shaved coconut and raisins, and two eggs. It turned out perfect! Just the right amount of sweetness. Also instead of making muffins I made a bread in a square pan. Came out moist and fluffy. I think next time I'll try 3 eggs to hold it together better, but We were still very happy with it. Try it toasted with cream cheese!
These are AMAZING. My non vegan kiddos can’t stop eating them, and have requested that they become a staple. I added pecans, and I’m going to try substituting applesauce for the oil. I highly recommend these!
These are SOOOO awesome. You can't tell they're vegan at all. We have to take vegan snacks to my son's preschool and these were a huge hit!
These were awesome and my photo was shared on Allrecipes on Instagram! I halved the recipe, used 1/3 of the sugar, replaced almond milk for the coconut milk and added chocolate chips.
Loved this recipe. I forgot to add the coconut milk, I used 1/2c Kodiak Cakes Mountain Berry syrup in place of the white sugar and I used apple sauce in place of oil and these muffins turned out amazing. I absolutely loved the flavor of the cinnamon and nutmeg. Best banana muffins ever!
Great recipe! But just wanted to address a previous comment about refined sugar being processed by bone char. Good news! Costco's Kirkland Organic Sugar has not been processed by bone char, is not processed with or around any meat and is vegan Item #901991. I researched this and have an email from them to confirm it in case any of my vegan guests want proof.
i loved them,i did make a small change tho,i switched out sugar for splenda same amount. boy were they yummy.
These have turned out great each time I've made them. I did tweak this recipe somewhat. I added 1 /3 cup each of grated carrot, coconut flakes, chopped walnuts and vegan chocolate chips. For a little more moisture I also added about 1/4 cup applesauce. They crowned beautifully and with the additions yielded 14 large muffins. Mmmm--more for me!
It's good. I omitted the white sugar, and added more bananas. It's nice having a banana bread recipe that calls for a proper amount of spices. I also add a teaspoon of vanilla.
No changes made, they were AMAZING! Moist inside, delicious flavour and a touch crispy on the top, LOVED THEM. I had enough batter for 16 and they were all gone in two days.
I had one old banana left so halved the recipe and it worked a treat for 6 fluffy muffins. Replaced canola oil with rapeseed oil which seems to have worked. And sprinkled the top with oats to give it a coffee shop look!
