I’m not sure these coconut chocolate chip banana muffins need much introduction – just trust me that they are absolutely, 100% delicious! I don’t know how I’ve been writing this blog for 4ish years and not posted a banana bread recipe before. Shame! Of course, I wanted to make the classic banana muffin a bit healthier. I’ve made these ones vegan, incorporated whole wheat flour, and sweetened them with natural sugar (maple syrup). Also, the unsweetened shredded coconut is a must. I love how the coconut shreds sprinkled on top get lightly toasted in the oven.
Vegan Banana Muffin Ingredients
- Bananas: You’ll need three bananas for this recipe and the more ripe they are, the better! Super ripe bananas mash better and will give you a sweeter muffin.
- Flour & Old-fashioned oats: You’ll use whole wheat flour for these muffins. However, if you like a lighter/fluffier muffin, use a combination of whole wheat and all-purpose flours. Oats add some extra fiber to the muffins, but could be omitted if you want.
- Maple syrup: Maple syrup and banana add natural sweetness to these muffins without the need for sugar.
- Plant-based milk: I’ve made these with both almond milk or soy milk. Most any plant-based milk could be used interchangeably in this recipe. You just want to make sure it is unsweetened and not flavored.
- Baking powder/Baking soda: These guys do the heavy lifting to help make these muffins fluffy.
- Oil: Feel free to use whichever oil you prefer. I’ve used olive oil, melted coconut oil, and canola oil with equal success.
- Coconut: I love adding a little unsweetened shredded coconut onto the top of muffins before baking. It toasts into a golden brown in the oven and looks so pretty! If you don’t like coconut, you can skip it.
- Chocolate chips: I like Enjoy Life brand vegan chocolate chips.
Do vegan banana muffins freeze well?
You bet! Once completely cooled, transfer the muffins to an airtight container or bag (I like these from Stasher!) and freeze. Whenever I want to snack on a muffin, I just defrost it for about 30 seconds in the microwave.
If you decide to make a batch of these muffins, share them on Instagram and tag me! I love to see what you guys are cooking up. 🙂
Other tasty vegan baked goods:
- Vegan chocolate swirl banana bread
- Peanut butter chocolate chip cookie skillet
- Vegan pumpkin chocolate chip muffins
These vegan coconut chocolate chip banana muffins are sure to become a staple in your kitchen for healthy snacking on the go.
- 1 tablespoon ground flax seed
- 3 tablespoons warm water
- 3 bananas (very ripe bananas are best)
- 1/3 cup oil (use whichever oil you prefer – canola, olive oil, melted coconut oil all work well)
- 2 teaspoons vanilla extract
- 1/3 cup maple syrup
- 1/3 cup plant-based milk, unsweetened (soy milk and almond milk are my go-tos!)
- 1 3/4 cup whole wheat flour (for a fluffier muffin, use 1 cup white flour and 3/4 cup whole wheat flour)
- 1/2 cup old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup shredded coconut, unsweetened (plus extra for topping)
- 1/2 cup vegan chocolate chips
- Preheat your oven to 350 degrees fahrenheit. Grease your muffin tin with cookie spray.
- In a small bowl, stir together the flax seed and water. Set aside for 5 minutes or until gel forms.
- In a large mixing bowl, mash the bananas well with a fork. Stir in the melted coconut oil, vanilla, maple syrup, and almond milk. Set aside.
- In a small bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- Stir dry ingredients and flax/water mixture into the banana mixture until well combined.
- Add the shredded coconut and chocolate chips. Stir to combine.
- Divide batter evenly between 12 muffin cups. Sprinkle batter with extra shredded coconut flakes.
- Bake 18-20 minutes or until coconut flakes are lightly browned and toothpick inserted into the center of a muffin comes out clean.
Adapted from this recipe from Cookie + Kate: http://cookieandkate.com/2015/healthy-banana-muffins-recipe/
- Serving Size: 1 Muffin
- Calories: 218 kcals
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8.5 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg