These healthy 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.
But be warned, they are so delicious that it's tough to stop at just one. For some more mouthwatering menu inspiration, visit the breakfast and snack menus.
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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. Thanks to whole wheat flour, these muffins are a good source of fiber, which can help keep you feeling full and satisfied.
They are also packed with nutrients. Bananas are rich in potassium, vitamin C, and vitamin B6.
Why You'll Love this 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.
- They are mini and fun to eat.
- 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.
Ingredients
Here is what you'll need to make these mini muffins. See the recipe card for quantities.
Ingredient Notes
- Bananas - Super 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.
- Whole Wheat Flour - Whole wheat flour in your banana muffin recipe can add a nutty flavor and slightly denser texture than refined flour. It's also nutritious and satisfying.
- 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 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.
- Plant-based Milk - The mild flavor of the milk can complement the sweetness of the bananas and the richness of the walnuts and cinnamon, resulting in a well-balanced and flavorful muffin. It also adds a little more liquid to the batter. Try the creamy texture of oat milk. It is great in these mini muffins.
- 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.
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
- Don't overmix the batter: Overmixing can lead to tough, dense muffins. Mix the ingredients until they're just combined.
- Use ripe bananas: 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.
- Grease the muffin: 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.
Variations
I like these healthy vegan muffins just the way they are but making variations can be a fun way to keep things interesting in the kitchen. Here are some ideas:
Nut, Seed, and Fruit Variations:
- Almond Banana Muffins: Instead of walnuts, use slivered almonds and a teaspoon of almond extract instead of vanilla extract.
- Nut Butter Core: Fill the muffin center with a dollop of almond or peanut butter for extra surprise inside.
- Berry Bliss: Incorporate ¼ cup of frozen wild blueberries (they are smaller and fit perfectly with these mini muffins).
- Chia Seeds: Sprinkle chia seeds or flax seed meal into the batter for a nutritional boost.
Chocolate Options:
- Cocoa or Cacao: Stir in about 3 tablespoons of unsweetened cocoa powder for a chocolatey version.
- Chocolate Chips: Use ¼ cup of vegan chocolate chips for a banana-chocolate combo.
Spice It Up:
- Cinnamon Streusel: Add a cinnamon streusel topping for added warmth and flavor.
- Chai Spices: Mix in cardamom, ginger, and a touch of black pepper for a chai-spiced banana muffin.
Added Protein Boost:
- Protein Powder: Add a scoop of plant-based protein powder to the batter for a protein kick. The batter will be slightly denser but still delicious.
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.
Absolutely! Just be aware that you may need to adjust the baking time slightly. Start with 15-18 minutes, then check for doneness with a toothpick.
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.
More Delicious Vegan Snacks
- Stuffed Vegan Jalapeño and Cheese Bites
- Air Fryer Sun-Dried Tomatoes
- Mini Vegan Spinach, Artichoke, And Sun-Dried Tomato Cups
- Vegan Butternut Nacho Cheese Sauce
What did you think?
Got a minute? I'd love for you to dive into the comments and rate these Healthy Banana Mini Muffins (Vegan and Oil Free). 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.
PrintRecipe
Healthy Banana Mini Muffins (Vegan and Oil Free)
- Total Time: 17 minutes
- Yield: 30 mini muffins 1x
- Diet: Vegan
Description
These mini healthy banana muffins are a delicious and nutritious treat that are perfect for breakfast, snacking, or dessert.
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
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ 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.
Notes
Nutritional profile is only an estimate.
I have prepared this batter numerous times and the quantity of mini muffins yielded tends to fluctuate based on the muffin tin filling level. From my experience, you can anticipate a muffin count ranging between 28 to 32.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: breakfast, dessert, snack
- Method: Oven
- Cuisine: American
Nutrition
- Calories: 45
- Sugar: 3
- Sodium: 64
- Fat: 1
- Saturated Fat: 0.1
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
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!?