Vegan Oil Free Whole Wheat Banana Muffins and Tasty
Start your day with these Vegan Oil-Free Whole Wheat Banana Muffins—a wholesome and guilt-free treat packed with natural sweetness and hearty flavors! Made with ripe bananas, whole wheat flour, and a touch of maple syrup, these muffins are both nutritious and irresistibly moist without a drop of oil. A dash of cinnamon adds warmth, while optional vegan dark chocolate chips or crunchy nuts elevate each bite. Perfectly tender and quick to make in just 30 minutes, these muffins are dairy-free, egg-free, and ideal for breakfast on the go or a healthy snack. Plus, they’re easy to store, making meal prep a breeze. If you're craving a naturally sweet, plant-based baked good with no added oils, this recipe delivers big on flavor with minimal effort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Ripe bananas
- 0.5 cup Unsweetened almond milk
- 0.25 cup Maple syrup
- 1 teaspoon Pure vanilla extract
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Vegan dark chocolate chips or chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners or lightly spray with non-stick baking spray.
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Add the almond milk, maple syrup, and vanilla extract to the mashed bananas and whisk the mixture until well combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually stir the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined, making sure not to overmix. If using chocolate chips or nuts, gently fold them into the batter at this stage.
Divide the batter evenly among the 12 prepared muffin cups, filling them about 3/4 of the way full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2209 mg | 96% | |
| Total Carbohydrate | 348.3 g | 127% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 151.8 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 399 mg | 31% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2644 mg | 56% | |
*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.
