Vegan Mini Banana Muffins
Bite-sized, naturally sweet, and irresistibly moist, these Vegan Mini Banana Muffins are the perfect guilt-free treat to satisfy your cravings! Made with ripe bananas, rolled oats, and a hint of coconut sugar, these wholesome muffins pack a flavorful punch while staying dairy-free and egg-free. A touch of melted coconut oil and vanilla extract adds richness, while optional chopped walnuts and vegan chocolate chips elevate every bite with a delightful crunch and gooey sweetness. Ready in just 30 minutes, these mini muffins are ideal for breakfast, snacks, or even a quick dessert. Whether you’re embracing plant-based eating or simply looking for a healthier indulgence, these fluffy banana bites are sure to win hearts. Perfect for sharing—or keeping all to yourself!
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Recipe Information
Ingredients
- 2 Ripe bananas
- 1 cup All-purpose flour
- 0.5 cup Rolled oats
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut sugar
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 0.25 cup Chopped walnuts (optional)
- 0.25 cup Chocolate chips (vegan)
Instructions
Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners or lightly grease with a small amount of coconut oil.
In a small bowl, mash the ripe bananas until smooth. Set aside.
In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, and salt.
Add the coconut sugar and melted coconut oil to the mashed bananas and mix well. Stir in the vanilla extract, almond milk, and apple cider vinegar until all ingredients are fully incorporated.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Fold in the chopped walnuts and chocolate chips (if using), ensuring they are evenly distributed throughout the batter.
Using a spoon or small ice cream scoop, fill each muffin cup about 3/4 full with batter.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be lightly golden on top.
Remove the mini muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your freshly baked vegan mini banana muffins as a delightful snack or breakfast treat!
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1710 mg | 74% | |
| Total Carbohydrate | 329.8 g | 120% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 173.0 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 217 mg | 17% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1505 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
