Vegan Mini Banana Muffins

Indulge in the bite-sized perfection of Vegan Mini Banana Muffins—soft, moist, and bursting with naturally sweet banana flavor! These delightful treats are made with wholesome ingredients like ripe bananas, rolled oats, and coconut sugar, making them a guilt-free snack or quick breakfast option. Infused with a hint of vanilla and enhanced by optional mix-ins like vegan chocolate chips or crunchy walnuts, these muffins are entirely plant-based and irresistibly delicious. With just 15 minutes of prep time and a quick bake, they’re perfect for busy mornings or meal prepping. Whether you enjoy them fresh out of the oven or as an on-the-go treat, these dairy-free, egg-free banana muffins are a crowd-pleasing favorite for any occasion.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 24

Ingredients

• 2 Ripe bananas
• 1 cup All-purpose flour
• 0.5 cup Rolled oats
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 cup Coconut sugar
• 0.25 cup Coconut oil, melted
• 1 teaspoon Vanilla extract
• 0.25 cup Unsweetened almond milk
• 1 teaspoon Apple cider vinegar
• 0.25 cup Chopped walnuts (optional)
• 0.25 cup Chocolate chips (vegan)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners or lightly grease with a small amount of coconut oil.

Step 2

In a small bowl, mash the ripe bananas until smooth. Set aside.

Step 3

In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, and salt.

Step 4

Add the coconut sugar and melted coconut oil to the mashed bananas and mix well. Stir in the vanilla extract, almond milk, and apple cider vinegar until all ingredients are fully incorporated.

Step 5

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.

Step 6

Fold in the chopped walnuts and chocolate chips (if using), ensuring they are evenly distributed throughout the batter.

Step 7

Using a spoon or small ice cream scoop, fill each muffin cup about 3/4 full with batter.

Step 8

Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be lightly golden on top.

Step 9

Remove the mini muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 10

Enjoy your freshly baked vegan mini banana muffins as a delightful snack or breakfast treat!

Nutrition Facts

Serving size	(743.0g)

Amount per serving	% Daily Value*
Calories	2268.7

Total Fat 101.0g	0%
Saturated Fat 62.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1710.4mg	0%
Total Carbohydrate 329.8g	0%
Dietary Fiber 19.8g	0%
Total Sugars 173.0g
Protein 31.2g	0%

Vitamin D 22.0IU	0%
Calcium 216.7mg	0%
Iron 14.3mg	0%
Potassium 1505.3mg	0%

*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.

Source of Calories

Fat: 38.6%

Protein: 5.3%

Carbs: 56.1%