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Nuts and Twigs » Recipes » Breakfast Recipes

Mini Vegan Banana Muffins 

Published: Mar 23, 2023 · Modified: Jan 5, 2025 by Regi Pearce · This post may contain affiliate links · 4 Comments

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.

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stack of healthy mini vegan banana muffin

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)

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 Easy No-Bake Vegan Mini Cheesecakes.

Jump to:
  • Why You'll Love Vegan Mini Muffin Recipe
  • Ingredients
  • Variations
  • How to Make Mini Vegan Banana Muffins 
  • Top Tips
  • Mini Banana Muffins FAQS
  • More Delicious Vegan Snacks
  • Mini Vegan Banana Muffins 
  • Comments
_healthy mini vegan banana muffins on cooling tray

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.
  • 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.

mini vegan banana muffin ingredients, top view
  • 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 two flax eggs by combining two tablespoons of flaxseed meal with about 4 ½ tablespoons of water and letting 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!
Healthy Vegan Banana Mini Muffin

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.

dry ingredients for vegan mini muffins

Step 1: Whisk together the dry ingredients in a large bowl - wheat flour, baking soda, cinnamon, walnuts, and salt.

mixed wet ingredients for vegan mini muffins

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.

dry and wet ingredients for vegan mini muffins

Step 3: Add the wet ingredients to the dry ingredients and stir until just combined.

mixed ingredients for vegan mini muffins being spooned into a muffin tin

Step 4: Fill each muffin cup about ⅔ full with batter.

healthy mini vegan banana muffins on cooling tray

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.
holding a mini vegan banana muffin

Mini Banana Muffins FAQS

Can I add chocolate chips to this mini muffin recipe?

Feel free to add your favorite mix-ins to the batter. I love chopped walnuts, vegan mini chocolate chips, or dried cranberries for variation.

How do I store banana mini muffins?

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.

Can I substitute the whole wheat flour?

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.

More Delicious Vegan Snacks

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    Classic Vegan Granola Bars
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    Vegan Chocolate Chip Energy Balls

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.

Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

bunch of Healthy Vegan Banana Mini Muffins on plate

Mini Vegan Banana Muffins 

Regi Pearce
These Mini Vegan Banana Muffins  are a delicious and nutritious treat that are perfect for breakfast, snacking, or dessert.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 12 minutes mins
Total Time 17 minutes mins
Course breakfast, dessert, snack
Cuisine American, Vegan
Servings 30 mini muffins
Calories 52 kcal

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
Get Recipe Ingredients

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.

Video

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.

Nutrition

Calories: 52kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 77mg | Fiber: 1g | Sugar: 3g | Calcium: 11mg | Iron: 0.3mg
Keywords batch cooking, easy, family friendly, healthy, kid friendly
Tried this recipe?Please consider Leaving a Review!

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About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

Reader Interactions

Comments

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    Recipe Rating




  1. Hailey P says

    August 02, 2023 at 6:39 pm

    5 stars
    Such a good snack! I make this all the time now. I'm addicted!

    Reply
    • Regi Pearce says

      October 23, 2023 at 7:54 pm

      I know you are! So glad you love them.

      Reply
  2. Martha says

    April 14, 2023 at 9:49 am

    5 stars
    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!

    Reply
    • plantacoaching says

      April 17, 2023 at 11:30 pm

      I'm so glad you and the family like them, Martha!?

      Reply

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Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

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