These Mini Vegan Banana Muffins are so tasty, you won't miss the eggs, dairy, or oil! Moist, fluffy, and perfectly bite-sized, they're a delicious way to sneak in your daily dose of fruit and fiber (and kids love them!)
These muffins are ready in just about 15-20 minutes. Enjoy them straight out of the oven as a snack, or save some for breakfast. They're also awesome for lunchboxes. (See more great lunchbox ideas at 20 + Vegan Lunch Box Ideas)
These vegan healthy muffins are low in sugar. Unlike traditional muffins, which can be loaded with refined sugar, these muffins are sweetened with natural ingredients like bananas and maple syrup.
They're also high in fiber, like Vegan Protein Waffles and Savory Vegan Zucchini Muffins. Thanks to whole wheat flour, these muffins are a good source of fiber, which can help keep you feeling full and satisfied.
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Why You'll Love This Recipe
- Swaps out refined sugar with mashed banana and maple syrup.
- There is no oil in this recipe.
- These flavorful muffins are easy to whip up and incredibly nutritious.
- They are great for kids' and adults' lunchboxes. For more ideas on that visit, 20+ Vegan Lunch Box Ideas and Vegan School Lunch Ideas for Kids.
- Great for snack prepping for the week.
Ingredients
Here is what you'll need to make these mini muffins. See the printable recipe card for quantities.
- Bananas - Ripe bananas are softer and easier to mash, making them easy to incorporate into the muffin batter.
- Apple Sauce - This is a healthy substitute for oil or butter. You can also use two flax eggs by combining 2 tablespoons of flaxseed meal with about 4 ½ tablespoons of water, then letting it sit for 5-10 minutes until it thickens.
- Maple Syrup - Use agave as a substitute.
- Walnuts - I love the extra crunch you get from walnuts, but you can leave them out. The mini muffins will still be delicious.
Variations
- Fill the centers with almond or peanut butter
- Stir in 3 tablespoons of cocoa powder for a chocolatey version.
- Add in mini vegan chocolate chips or dried fruit.
How to Make Mini Vegan Banana Muffins
This is a super simple recipe that you can have ready in under 20 minutes. See the printable recipe for more details.
Step 1: Whisk together the dry ingredients in a large bowl - wheat flour, baking soda, cinnamon, walnuts, and salt.
Step 2: Mash the bananas in a separate medium bowl and add maple syrup, unsweetened applesauce, almond milk (or any plant-based milk), and vanilla extract.
Step 3: Add the wet ingredients to the dry ingredients and stir until just combined.
Step 4: Fill each muffin cup about ⅔ full with batter.
Step 5: Bake for 12 minutes or until a toothpick inserted into the center of a muffin comes out clean. If using a regular muffin tin, bake for 15-18 minutes. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Top Tips
- Overmixing can lead to tough, dense muffins. Mix the ingredients until they're just combined.
- The riper the bananas, the sweeter they are, which means you can use less added sugar. So use up those bananas the fruit flies are eyeballing.
- Use a little cooking spray to ensure the muffins come out easily and don't stick to the pan. You can also line the baking pan with muffin liners.
Mini Banana Muffins FAQS
Feel free to add your favorite mix-ins to the batter.
Extra muffins can be frozen for later use by placing in a freezer bag or container for about 3 months. Otherwise, you can store your muffins on the counter or in the fridge for up to 5 days.
Got a minute? I'd love for you to dive into the comments and rate these Healthy Banana Mini Muffins. Your feedback is invaluable-did you love it? Did you make any fun twists? Please let me know how my directions worked for you, so I can continue to improve my recipes.
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Recipe Card
Mini Vegan Banana Muffins
Ingredients
- 1 cup banana about 3 ripe bananas (300 g)
- ¼ cup apple sauce or 2 flax eggs
- ¼ cup maple syrup or agave
- 1 teaspoon vanilla
- ¼ cup plant-based milk
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups whole wheat flour
- ½ cup walnuts chopped
- ¼ heaping cup mini semi-sweet vegan chocolate chips optional
Instructions
- Preheat the Oven: Preheat oven to 350°F (180°C). Lightly spray the mini muffin tins with cooking spray or line with paper liners.
- Mash the Bananas: In a medium mixing bowl, mash the bananas with a fork or potato masher until smooth.
- Mix Wet Ingredients: Add the apple sauce, maple syrup, vanilla, and milk to the bowl and mix with the mashed bananas until well combined.
- Combine Dry Ingredients: In a smaller separate bowl, combine cinnamon, baking soda, salt, walnuts, whole wheat flour, and chocolate chips (if using).
- Mix Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and mix until just combined. Don't over-mix.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. It will look rustic on top, and that is fine.
- Bake the Muffins: For mini muffins, bake for 10-12 minutes or until. For regular-sized muffins, bake for 15 - 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let Cool: Remove and let rest for 5 minutes before removing from the muffin tin.
Hailey P says
Such a good snack! I make this all the time now. I'm addicted!
Regi Pearce says
I know you are! So glad you love them.
Martha says
I made these with my kiddos over the weekend, and they were delicious! They wanted to add one non-dairy chocolate chip to each, then they proceeded to bring a few to school each day this week as their snack. Can't beat that!
plantacoaching says
I'm so glad you and the family like them, Martha!?