Fluffy Vegan Coconut Oil Banana Muffins

These muffins embody everything I was trying to achieve. No butter, no eggs, and no mixer needed.

Fluffy, soft, light, moist, and they’re vegan. And they remind me of mini donuts, a huge bonus.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

I have many vegan banana muffin recipes from circa 2009, but they’re anything but light and fluffy. They’re made with almond meal to keep them gluten-free and are much heavier.

I have more recent banana recipes, to the tune of, oh about 35+ Banana Bread recipes. You can never have too many, right? But they’re not vegan. Although some use oil rather than butter, they all use eggs.

Because I loved the Pineapple Coconut Oil Banana Bread, I figured muffins and mini muffins would be fun, and kept them vegan.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

I’m not vegan (I’m vegetarian), but many of my readers are, and some readers watch their egg consumption for health reasons. Plus, sometimes it’s nice to be able to bake vegan if you run out of eggs. Whoops.

I used Kelapo Coconut Oil Pre-Measured Baking Sticks. They’re pre-measured into half-cup portions and scored the way butter is, which is so handy for baking. Of course, using coconut oil from a jar is just fine.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

As I’ve discussed before when baking with coconut oil, it doesn’t impart much flavor. There’s barely a hint of detectable coconut flavor in these muffins, perfect for those who aren’t as fond of coconut. Normally when people object to coconut, it’s usually shredded or flaked coconut, which are very distinct and powerful, far stronger than coconut oil.

If you’re out of coconut oil or still hung up about trying it, I’m sure you could substitute canola oil, although I haven’t tried it with this recipe and highly recommend coconut oil.

The flavor the coconut oil lends to the muffins is of the can’t-put-your-finger-on-it type. Combined with the sweet bananas, vanilla almond milk, and heavy dose of vanilla in the batter, I was in fluffy, fragrant muffin heaven.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

I baked 24 mini muffins using a rounded tablespoon of batter. Spray your tablespoon with cooking spray, repeating as necessary, so the batter glides right off into the pan because filling up mini muffin pans can be messy. After two pans of minis, I made 7 regular-sized muffins in a standard muffin pan and used a one-quarter cup measure.

Fill both the mini and regular pans to between two-thirds and three-quarters full. You’ll be surprised how much this batter rises and the ones that were filled more than 3/4-full ended up turning into overgrown mushrooms. I have a knack for that. I want muffin top, not mushroom top.

I suspect they’d make great donuts and baking as a loaf would likely be okay as well, but there’s something about the individualized aspect of muffins that lends a special poppable quality you won’t get as a loaf.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

They bake in quite a hot oven to ensure the high heat gives these egg-less wonders as much rise and doming as possible. Watch them closely in the last few minutes of baking so they don’t burn.

Baking times will vary based on what size pans you’re using. I baked the mini muffins for about 9 minutes and the full size for 15 minutes. Bake until they’re done. Watch your muffins, not the clock.

They’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs and they’re domed and springy to the touch. They’ll be more pale than golden.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

I dipped the tops in cinnamon-sugar. Everything is better coated in cinnamon-sugar. I didn’t even need to brush on melted coconut oil (or vegan butter) for the coating to adhere. The sugar granules add lovely texture and remind me of eating mini-donuts. Except baked and vegan, nice.

They’re surprisingly light and fluffy for an egg-free muffin, which are often more like dense, lead balloons.

They’re not too light, though. Banana bread is and should be somewhat dense, and these have just the right amount of substance.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

They’re so soft and moist, thanks to the coconut oil and bananas. The smell in your house while they bake is heaven-sent. Bread baking with bananas, vanilla, and coconut oil is beyond scrumptious.

I popped them in one after the next. Just one more. And one more. The ones we didn’t immediately scarf actually got softer on the second and third days, and the flavors intensified.

Mini food really does taste better.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

Print Print Recipe

Fluffy Vegan Coconut Oil Banana Muffins

No butter, no eggs, and no mixer is needed for these soft and fluffy vegan muffins and mini muffins. Thanks to the coconut oil and bananas, they're moist, flavorful, and remind me of mini donuts. If you're not a huge fan of coconut, that's okay because there's very little coconut flavor imparted. Instead, the banana, vanilla, and cinnamon-sugar shine. If you're looking for an easy muffin recipe that delivers light and fluffy results, and that just happens to be vegan, look no further than this one. Mini food really does taste better and these are so poppable.

Yield: about 30 to 36 mini muffins, or 16-18 regular

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

1 to 1 1/4 cups mashed ripe bananas (about 3 small/medium or 2 large)
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
pinch salt, optional and to taste
1 1/4 cups granulated sugar
1/2 cup coconut oil, melted (canola or vegetable oil could be substituted but I prefer coconut oil)
1/2 cup milk, slightly warmed (coconut, almond, soy, rice, cow's; I used unsweetened vanilla almond milk)
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
about 1/3 cup granulated sugar, for dipping
about 1 tablespoon cinnamon, for dipping

Directions:

  1. Preheat oven to 400F. Spray non-stick muffin pans with floured cooking spray, or grease and flour the pans. (I prefer cosmetically to not use liners, and also the muffins could stick) I made 24 mini muffins and 7 regular muffins. I estimate the recipe will make 30 to 36 mini, or 16 to 18 regular-sized muffins. Set pans aside.
  2. In a small bowl, mash the bananas; set aside.
  3. In a large bowl, combine flour, baking powder, 1 teaspoon cinnamon, nutmeg, optional salt, and stir to incorporate; set aside.
  4. In a medium bowl, combine 1 1/4 cups granulated sugar, melted coconut oil (about 1 minute in the microwave), slightly warmed milk (about 20 seconds in the microwave - this prevents the cold milk from re-solidfying the coconut oil on contact), brown sugar, vanilla, and whisk to combine. Fold in the bananas.
  5. Pour wet mixture over the dry, stirring until just incorporated. Make sure to get all the dry bits from the bottom of the bowl, but don't overmix or muffins will be tough. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it.
  6. Using a cooking sprayed one-tablespoon measure for a mini muffin pan or a sprayed one-quarter cup measure for a regular sized pan (or what is appropriate for your pan size). Fill the cavities between 2/3 and 3/4 full; don't exceed 3/4 full.
  7. Bake until done. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Tops will be domed, springy to the touch, and will be on the paler side rather than golden. Done for me was about 9 minutes for mini, 15 minutes for regular sized. Baking times will vary widely based on size of pans used, how many pans you have in the oven at once, how moist your bananas were, and how many times you open the oven door to rotate pans. Watch your muffins, not the clock.
  8. Allow muffins to cool in pan for about 10 minutes before carefully turning out onto wire racks to cool completely.
  9. If desired, after they're cool enough to handle, stir together about 1/3 cup granulated sugar and 1 tablespoon cinnamon, and dip the tops (or entire muffin) into it. I didn't need to brush with melted coconut oil or (vegan) butter in order for the cinnamon-sugar to adhere.
  10. Muffins will keep airtight at room temperature for up to 5 days or can be frozen for up to 3 months. They get softer and the flavor intensifies on the second and third day.

Related Recipes:

Banana Yogurt Muffins and Little Banana Loaf – Greek yogurt and bananas keep the dozen muffins and little loaf so soft, squishy, moist, and tender. The baked in sprinkles get everyone’s attention

Pineapple Coconut Oil Banana Bread – Like eating a tropical vacation. Soft, moist, tender, and so flavorful

Banana Bread with Vanilla Browned Butter Glaze – My go-to classic banana bread recipe. Vanilla is used four times in this straightforward, easy recipe that never lets me down. It turns out moist and perfect every time and the browned butter glaze is wonderful. It’s the most popular banana bread with readers

Hawaiian Bread and Maple Banana Baked French Toast – All the flavor of French toast with none of the work of standing at the griddle. The bananas baked right in add flavor and texture to the soft bread

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Buttermilk and browned butter are combined to create this banana bread that’s fluffy, soft, moist, and packed with rich, nutty, and deep flavor. The top of the loaf stays smooth, shiny, dense and reminds me of a big muffin top

Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting – A favorite non-traditional banana bread and is what you’d get if banana bread met carrot cake. Full of carrot bits, pineapple, raisins, yogurt and it’s moist and soft beyond words. The frosting is the perfect touch and it’s more like cake, masquerading as bread, which is fine by me

Baked Orange Banana Coconut Donuts with Orange Coconut Vanilla Cream Cheese Glaze – Donuts with similar flavors to today’s bread and also use oranges and a luscious cream cheese glaze

Coconut Oil White Chocolate Cookies – No butter is used and if you’ve never baked cookies with coconut oil, you have to try it. The results are magical and these cookies are some of my favorites

Pineapple Banana & Coconut Cream Smoothie (vegan, GF) – The drinkable form of the bread. Add rum for a pina colada

30+ Favorite Banana Bread and Banana Recipes – If you need more banana recipe inspiration, these may help

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174 Responses to “Fluffy Vegan Coconut Oil Banana Muffins”

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    Good — April 30, 2013 at 12:44 am

    Oh Averie they look delicious!! And in deed like donuts, texture-wise.
    I have some normal coconut oil sitting around (I buy organic fairtrade deodorized coconut oil for cooking, at the farmacy. But one time they where out of it and I bought regular, coconut-smelling)
    So this will be made!
    I’m experimenting with vegan baking for a while, the PpK has so many cool reciepes also.
    Thankyou and I’ll let you know how they turn out!!

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 12:46 am

      Oh please do! Excited to hear how they go for you & what you think! :)

      Reply

      • Good replied: — May 2nd, 2013 at 11:45 pm

        These are delicious! Surprisingly soft!! I even reduced the sugar and played with xilytol and other sweeteners, but they did still not end up being heavy!!

        • Averie @ Averie Cooks replied: — May 3rd, 2013 at 12:37 am

          Yay, so glad to hear that they worked out well for you, with sugar reduction, and xylitol experiments, too! Good to know!

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    miss messy — April 30, 2013 at 1:40 am

    Wow oh wow. I love using coconut oil and I love that these are vegan. I’m a vegetarian..but thy to eat vegan when I can . I love that they are like mini doughnuts!

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:37 am

      I love coconut oil too and I try to eat vegan as much as I can…it’s the eggs and butter in my baking that does me in. Usually. But not in these!

      Reply

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    Michelle @ Eat Move Balance — April 30, 2013 at 2:24 am

    Coconut oil has become my new favorite oil. It took a little getting used to (mostly, in savory dishes, for me), but in sweeter items, I love it. The muffins look delicious!

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:36 am

      I know, in savory it can be a little noticeable, but in sweets, it’s heavenly – I agree!

      Reply

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    lisatberry — April 30, 2013 at 3:36 am

    When you measure coconut oil from a jar is the measured amount before or after it’s melted? So if a recipe calls for 1/2 cup is that the solid amount or the melted amount?

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 3:50 am

      I measure it just like any other cooking oil; I pour it into the measuring cup until I get the desired amount. Usually my jar is semi-melted/semi-solid, so I just pour what I can into a measuring cup that’s liquid, and if some blobs of solid get in, fine; then I nuke for about 15 secs or til melted. This is NOT that precise of a recipe that it’s going to matter if you’re off by a tsp or even a tbsp or two. :)

      Reply

      • lisatberry replied: — April 30th, 2013 at 2:55 pm

        Perfect…thanks

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    Joanne — April 30, 2013 at 3:41 am

    I can’t believe those cuties are vegan! They look like balls of cinnamon sugar-coated heaven!

    Reply

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    Paula — April 30, 2013 at 3:49 am

    These remind me of cinnamon sugar donut holes and would be perfect right now with my cup of coffee! I am so glad to see an egg-less muffin with such nice rise and texture–I always thought egg (or a flax egg) was needed as a binder and to help the rising process. I am guessing the bananas help bind and the hot oven gives them a “lift” (I get curious about baking science and always want to know why things work the way they do).

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 3:58 am

      They are almost like cinn-sugar donut holes and I do have a d.h. pan but I realize most probably don’t, so a mini muffin pan is pretty close.

      Eggless muff with that rise. Yes bananas are like miracle workers in this application AND also the tbsp of baking powder doesn’t hurt. Plus, it’s pretty easy to get a muffin to rise; much harder to get a whole loaf of 9×5 bread; which is another reason I went with muffs.

      And the high heat creates big air bubbles molecularly so they only place the dough can go is up; and it’s why I did a hot oven, for short duration. Normally I hate high heat b/c it’s…so…harsh, but here, it was a must-have.

      Reply

      • Mary Frances @ The Swet {Tooth} Life replied: — April 30th, 2013 at 5:52 am

        Thank you for this response, Averie,! It is really neat to find out why people design recipes the way they do. Baking science is fascinating. Now I really can’t wait to make these!

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    Colleen @ What's Baking in the Barbershop?! — April 30, 2013 at 4:13 am

    Once you pop, you can’t stop! These muffins are so darn cute – and obviously, delicious. :)

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 5:20 am

      Once you pop, you can’t stop! = And I do love Pringles and mini muffins :)

      Reply

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    Tracy | Peanut Butter and Onion — April 30, 2013 at 4:47 am

    It is so hard to find , light and fluffy options when your vegan. Thanks for the recipe!

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 5:19 am

      so hard to find light and fluffy options when your vegan <– agreed. Most are super dense; ether from the wheat flour used in the name of ‘healthiness’ or from nut-based flours, or flax seeds/flax eggs that just make everything heavier anyway!

      Reply

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    Mary Frances @ The Swet {Tooth} Life — April 30, 2013 at 4:55 am

    I love banana bread. Like, I could eat it every day. No, make that every meal. I’ve been eyeing the Greek yogurt one for a while, but now I have this recipe I love how simple this one is and how most of it is just banana! The sugar on top and mini size make these so cute and irresistable. Wow, Averie, I am starving now.

    Reply

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    Tieghan — April 30, 2013 at 5:21 am

    I LOVE baking with coconut oil and I LOVE bananas!! I also love how easy these are to whip up! Obviously I love a lot of things abou this recipe……as always!

    Reply

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    Christine @ 24 Carrot Kitchen — April 30, 2013 at 5:39 am

    I have to try these. I am new to using coconut oil and this looks like a perfect recipe. I am going to make the mini’s like the photos.

    Reply

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    Christine @ Gotta Eat Green — April 30, 2013 at 5:43 am

    These muffins look amazing! Vegan baking can be tricky sometimes without the eggs, but your muffins look fluffy and moist. And with the cinnamon sugar on top these could easily make a great dessert.

    Reply

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    Kelly @ Life made Sweeter — April 30, 2013 at 5:47 am

    The mini muffins look so adorable!! My niece is allergic to eggs so these lil muffins would be a perfect snack for me to make for her whenever she comes over. Love that they are coated with cinnamon sugar. Thanks for the recipe and great photos as always Averie :) Pinned!

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 5:49 am

      Glad they’ll come in handy for your niece and thanks for the pin!

      Reply

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    Eva @ Eva Bakes — April 30, 2013 at 5:57 am

    These really do look like sugar donuts in muffin form. And how cool that they don’t contain eggs! I am definitely one of those people who run out of eggs on occasion, so I’ll bookmark this now.

    Reply

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    Holly @ EatGreatBEGreat — April 30, 2013 at 6:00 am

    I love vegan recipes! This muffins sound just perfect! I really like the fact that they’re mini and I have all the ingredients home right now to make them!

    Reply

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    The Healthy Apple — April 30, 2013 at 6:18 am

    These look fabulous darling! What a great recipe. Have a fabulous week!! oxx

    Reply

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    Paula @ Vintage Kitchen Notes — April 30, 2013 at 6:22 am

    Mini muffins dissapear so quickly into the mouth, I always loose count! These do look like donuts, and the sugar coating makes them so tempting Averie. Great recipe with bananas!

    Reply

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    Christy — April 30, 2013 at 6:28 am

    Setting aside a couple of bananas right now- can’t wait to try these!

    Reply

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    Katy @ Katy's Kitchen — April 30, 2013 at 6:48 am

    Mini food tastes better 100%!! These are so adorable, I love the dusting of cinnamon sugar on top. Mini food is slightly dangerous though, I made some mini cupcakes the other day and somehow when I was taking the photos they just kept popping into my mouth. What can I say, there were too many in the frame! ;)

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:32 pm

      They are so highly pop-able! I agree! Same thing happened to me with these muffins!

      Reply

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    Faith @ Pixie Dust Kitchen — April 30, 2013 at 6:50 am

    Between you and Chocolate Covered Katie, I am constantly surprised with how much you can actually make vegan. I always thought vegan diets were boring and bland, but wow! These muffins look delicious!

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:32 pm

      They can be bland and boring, but if I’m going to eat it or post about it, I guarantee it’s not either! And I also use real, commonplace ingredients, no specialty powders, binders, or sneaky ingredients in anything I make!

      Reply

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    Bev @ Bev Cooks — April 30, 2013 at 6:59 am

    Oh DEAR why am I not eating that right now?

    Reply

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    Anna {Herbivore Triathlete} — April 30, 2013 at 7:08 am

    Thank you Averie for making a vegan baked good! Love the addition of cinnamon-sugar on top. And yes, miniature food tastes better.

    I was given about 2 dozen bananas last week that were overly ripe and all weekend baked vegan banana goods, he he. I made mini-muffins too, but instead of coconut oil, I used shredded coconut.

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:30 pm

      2 dozen bananas…wow, bet everything was wonderful that you made with them!

      Reply

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    Valerie — April 30, 2013 at 7:36 am

    haha! I’m all too familiar with mushroom-topped muffins (and cupcakes!). :D
    Love the simplicity of this recipe, I can’t tell you how many times I’ve run out of eggs and butter at the same time – talk about a crisis. *Bookmarking*

    Reply

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    Jackie @ Domestic Fits — April 30, 2013 at 7:45 am

    I love having vegan options, even though I’m a meat eater. There are days when I just want to cut it all out and eat vegan for the day. This looks like a perfect dairy free option!

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:28 pm

      It’s so funny b/c I totally see you as a vegan/vegetarian but I know you eat meat. And yes, options are good!

      Reply

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    Marie @ Little Kitchie — April 30, 2013 at 7:46 am

    “They remind me of mini doughnuts” = SOLD.

    Reply

    • Pamela @ Brooklyn Farm Girl replied: — April 30th, 2013 at 8:55 am

      Hahaha, I agree with that too! Anything “doughnut” inspired in thought, sign me up.

      Reply

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    Kristi @ lifesprinkles — April 30, 2013 at 7:50 am

    Just pinned these on my to-do baking board! I’ve been on a doughnut kick so I think I’m going to try that version. Thanks for the recipe! :)

    Reply

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    lynn @ the actor's diet — April 30, 2013 at 7:53 am

    adorable muffins, averie! i’ve had cookies w coconut oil in them and gadzooks they are delicious. like the islands!

    Reply

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    Mary @ The Kitchen Paper — April 30, 2013 at 7:53 am

    These look fabulous! I love that you’re so comfortable baking with coconut oil – it’s something I keep meaning to do more of. Can’t wait to try these!

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:26 pm

      I replace it in muffins and cakes 1-for-1 with oil, i.e. 1/2 cup is a 1/2 cup. And same with in cookie baking, I let it get solid and cream it with everything else, i.e. 1/2 cup solid coconut oil replaces 1 stick of butter. Works perfectly every time!

      Reply

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    Katrina @ Warm Vanilla Sugar — April 30, 2013 at 8:00 am

    Averie, these sound awesome!! Love, love, love this idea!

    Reply

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    Dorothy @ Crazy for Crust — April 30, 2013 at 8:02 am

    LOVE these Averie! Thanks for the recipe – I may have to make a version next week for a Teacher Breakfast I’m doing. A few of them are vegan! :)

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:25 pm

      Oh wow, that’s great! I actually had a few batches of these from the trials I did and I gave some to Skylar’s teacher who’s vegan and she loved them. Small world :)

      Reply

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    Alison @ ingredients, INc. — April 30, 2013 at 9:06 am

    amazing as always! Miss talking to you xxoxoxo

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:24 pm

      We are both so busy girl, I know, crazy. Miss you too!
      xoxo

      Reply

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    Sue/the view from great island — April 30, 2013 at 9:19 am

    Oh man, how about I trade you some mini doughnuts for some of these muffins? :)

    Reply

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    steph@stephsbitebybite — April 30, 2013 at 9:48 am

    I could go for a few of these with my coffee right now!!

    Reply

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    Alexandra @ Delicious Knowledge — April 30, 2013 at 9:58 am

    I love when you make vegan baked goods! You had me at the mini donut part- these look fabulous! Excited to try them for a mothers day brunch.

    Reply

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    Ari @ Ari's Menu — April 30, 2013 at 11:01 am

    From the coconut oil, to the bananas, to the cinnamon sugar topping–I am IN LOVE. Also, these photos are absolutely stunning,. The one of the 3 stacked is something I would frame and stare at all day long!

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:20 pm

      Thanks for the compliments on the pics and the recipe. That is so sweet you want to frame a pic :)

      Reply

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    Liz (Little Bitty Bakes) — April 30, 2013 at 11:49 am

    Without eggs, I figured you’d added some ground flaxseed or something, but no! So it’s the banana that’s holding them together? These really are a wonder — they look amazing! I’m intrigued by vegan baking, so I’ll be pocketing this one.

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:19 pm

      Yes, totally egg and flax-free! Bananas and baking powder :)

      Reply

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    Abby @ The Frosted Vegan — April 30, 2013 at 1:07 pm

    These babies are gorgeous! Love coconut oil and love there are bananas in here!

    Reply

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    J.S. @ Sun Diego Eats — April 30, 2013 at 2:22 pm

    I can’t believe you’ve baked so many kinds of banana bread! Who gets to eat all these delicious baked goods? I am so jealous. Haha.

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:42 pm

      Yes, I have more than oh, about, 3 dozen different banana bread recipes :) What can I say, love them! And I pretty much donate food to anyone I know if I’m going through a streak where I’ve baked the last 11 days in a row or something!

      Reply

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    sally @ sallys baking addiction — April 30, 2013 at 2:27 pm

    Averie, these look wonderful. First of all – I love the lighting in these photos! Beige/golden/gorgeous. Perfect for a sparkling sugar/cinnamon topping. I love how easy these are to make! No butter, no eggs, no mixer. I really need to bake with my coconut oil more! I typically just use it in no-bake recipes because I just love the texture. I am still dreaming about your glorious coconut oil white chocolate cookies. Amazing, my friend. PS: it’s a known fact that mini food just tastes better, too. I could house a ton of these fluffy little guys, no questions asked.

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:40 pm

      The lighting was an unexpected silver-lining phenomenon. It was overcast yet extremely bright the day I shot these and had to really play around with settings and wood colors to get what I wanted and once I knew it was going to head beige, I just rolled with that rather than trying to fight it :)

      Reply

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    Laura (Tutti Dolci) — April 30, 2013 at 2:41 pm

    I love that you described these as fluffy because I just want to reach through and take a bite!

    Reply

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    Donalyn@The Creekside Cook — April 30, 2013 at 2:56 pm

    Hi Averie – these do look scrumptious! I’ve been using coconut oil quite a bit lately – finding the best ways to use it and how it works best. I find I like the subtle flavor it imparts and it is a nice healthy fat. I’m working a blondie recipe that I will probably have up later this week – my husband loves it so I think it’s ready to go! ;)

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 2:58 pm

      If the husband approves, then it’s ready :)

      I replace it in muffins and cakes 1-for-1 with oil, i.e. 1/2 cup is a 1/2 cup. And same with in cookie baking, I let it get solid and cream it with everything else, i.e. 1/2 cup solid coconut oil replaces 1 stick of butter. Works perfectly every time!

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    Abby — April 30, 2013 at 4:39 pm

    These are really similar to some of my favorite banana bread bites! I’m definitely going to make them for a little more fluff/muffin texture. My recipe is more of a blondie/brownie — super soft and a little more dense. But SO TASTY. Coconut oil rocks my baking world!

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 5:10 pm

      a blondie/brownie — super soft and a little more dense. <– sounds great to me! I love DENSE dense dense fudgy brownies and blondies.

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    Sommer @ ASpicyPerspective — April 30, 2013 at 5:04 pm

    You’re so right – mini food absolutely tastes better! And I do love that such a great vegan recipe is available in case I run out of eggs! ;)

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    Ann — April 30, 2013 at 5:09 pm

    Averie, I just love your site. Great recipes, photos, and everything else. You are fabulous! I blog a lot on others’ blogs and sites, and I just keep coming back to your site.

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 5:10 pm

      Thanks for the super nice note and thanks for being a loyal reader, Ann! :)

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    ashley - baker by nature — April 30, 2013 at 5:26 pm

    I LOVE having vegan options as amazing looking as this one! I find myself running out of eggs all the time, but honestly, these look so wonderful I’d make them even if I didn’t run out ;)

    Reply

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    jackie @ marin mama cooks — April 30, 2013 at 6:23 pm

    Girl! These shots are amazing, so simple but yet so beautiful, and these muffins are total perfection all browned on the edges with the crunchy sugar coating. Reminds me of my pumpkin muffin poppers.
    Speaking of coconut oil. I opened up my jar this morning to make Zoe some popcorn and it was totally liquified and spilled all over my counter. Talk about a messy clean up.
    I can’t wait to hear a bit about your event this past weekend. It looked like a beautiful get away and I hope you learned a lot! Have a great night girl! I’m totally sitting outside enjoying this weather and catching up on my favorite blogs!
    xoxo, Jackie

    Reply

    • Averie @ Averie Cooks replied: — May 1st, 2013 at 4:22 am

      They remind me of pumpkin poppers, too :) I have made them before and they have that look.

      The coconut oil situation…ugh. I have had things like that happen. Recently with a jar of …caramel sauce. Lovely.

      The event was great; busy, whirlwind, but so nice!

      Reply

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    Page — April 30, 2013 at 7:37 pm

    These look so delicious!! Definitely gonna try them!

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    Jennifer @ Peanut Butter and Peppers — April 30, 2013 at 7:38 pm

    Yum Averie! These look wonderful! I’m going to cut this recipe in half and make them tonight. I only have one banana! :( My Husband has been bugging for some snacks to have at work, and I think your muffins would be perfect!!

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 8:27 pm

      Enjoy & LMK how they turn out! It’s a perfect 1 banana left recipe if you halve it (didnt think of that – good call!)

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    Monique @ Ambitious Kitchen — April 30, 2013 at 8:27 pm

    Site is loading perfect now! I came to check and then I saw these, died and went to heaven for about 5 minutes. So adorable and what a great combo!

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 11:21 pm

      So glad it was back to normal and that you like these little fluffballs :)

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    kelley {mountain mama cooks} — April 30, 2013 at 9:20 pm

    These look so moist and delicious. I’m a sucker for anything covered in cinnamon and sugar! It was great to finally meet you last weekend. I was bummed you weren’t around for the rest of the conference, it would have been great to get to talk more. Hopefully our paths will cross again soon!

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 11:20 pm

      I need that bread of yours with the vanilla bean and yes, our paths will cross again. And I meant to tell you, that you have the most gorgeous hair!

      Reply

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