These vegan banana mini muffins are so tasty, you won't miss the eggs, dairy, or oil! Bite-sized, guilt-free, and oh-so-yummy - they are a triple threat! They're so moist and fluffy - your daily dose of fruit and fiber never tasted so good.
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.
Be warned, they are so delicious that it's tough to stop at just one.
But it's okay because 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.
If you're aiming for a more indulgent treat but still want to keep a tight leash on portion control, dive into these no-bake mini vegan cheesecakes.
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Why You'll Love Vegan Mini Muffin Recipe
- This vegan muffin recipe nails the perfect level of sweetness by swapping out refined sugar with mashed banana and maple syrup. No need for the usual added sugar found in other muffin recipes.
- There is no oil in this recipe.
- No one would ever suspect their wholesome goodness.
- These flavorful muffins are easy to whip up and incredibly nutritious.
- They are great for kid and adult lunchboxes.
- Great for snack prepping for the week.
Ingredients
Here is what you'll need to make these mini muffins. See the recipe card for quantities.
- Bananas - Very ripe bananas are used because they are sweeter and softer than less ripe bananas. As bananas ripen, the natural sugars increase, making them sweeter and more flavorful. This sweetness helps to add natural sweetness to the muffins without the need for additional sugar. Ripe bananas are also 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. In this recipe, the applesauce makes the muffins lower in fat and calories and keeps them moist and tender. You can also use 2 flax eggs by combining 2 tablespoons of flaxseed meal with about 4 tablespoons of water and let it sit for 5-10 minutes until it thickens.
- Maple Syrup - Using maple syrup in banana muffins provides a natural sweetness and some moisture to the batter, which helps to create a more delicious and tender muffin. You can use agave as a substitute, but it is sweeter than maple syrup, so you may or may not want to adjust it for extra sweetness.
- Walnuts - I love the extra crunch you get from walnuts, but you can leave them out. The mini muffins will still be delicious. Add in mini vegan chocolate chips or dried fruit as a substitute.
Variations
- Swap walnuts for slivered almonds and add almond extract for a nutty twist. Fill the centers with almond or peanut butter for a surprise, or mix in ¼ cup of frozen wild blueberries for a fruity boost. Sprinkle chia or flax seeds for extra nutrition.
- Stir in 3 tablespoons of cocoa powder for a chocolatey version or ¼ cup of vegan chocolate chips for a banana-chocolate combo.
- Top with a cinnamon streusel for added warmth or mix in chai spices like cardamom, ginger, and black pepper for a cozy flavor.
- Add a scoop of plant-based protein powder to the batter for extra protein—just note it will make the muffins slightly denser but still delicious!
How to Make Vegan and Oil-Free Banana Mini Muffins
This is a super simple recipe you can have ready in less than 20 minutes. See the recipe for more recipe 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. I love chopped walnuts, vegan mini chocolate chips, or dried cranberries for variation.
Extra muffins can be frozen for later use by placing in a freezer bag or container for about 4-5 months. Otherwise, you can store your muffins on the counter or in the fridge for up to 5 days.
I have used all-purpose flour and a gluten-free flour blend and they turned out great. You can try using coconut flour, almond flour, or oat flour for gluten-free options.
You can store your healthy vegan muffin batter in the fridge or freezer. For refrigeration, transfer the batter to an airtight container and store it in the fridge for up to 1-2 days. For freezing, portion the batter into muffin cups and freeze until firm. Then, transfer the portions to a zip-top freezer bag and store them for 1 month. When you're ready to bake, you can bake straight from the fridge or freezer and add a few extra minutes to the baking time.
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? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Healthy Banana Mini Muffins (Vegan and Oil Free)
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
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 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 separate bowl, combine cinnamon, baking soda, salt, walnuts, and whole wheat flour.
- 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.
- 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!?