Fluffy Vegan Banana Muffins


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Vegan Banana Muffins — These easy banana muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!

mini vegan banana muffins on wooden board

Easy Vegan Banana Muffins

These moist banana muffins embody everything I was trying to achieve. No butter, no eggs, and no mixer needed. These vegan muffins are fluffy, soft, light, and moist. And they remind me of mini donuts, a huge bonus.

I have many vegan banana muffin recipes on my blog 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 made a while ago, I figured muffins and mini muffins would be fun, and I kept them vegan. I’m not vegan, 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.

stack of three vegan banana muffins

These easy banana muffins are 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.

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.

vegan banana muffins on wood board

Vegan Banana Muffins Ingredients

For these eggless banana muffins, you’ll need: 

  • Mashed ripe bananas 
  • All-purpose flour
  • Baking powder
  • Cinnamon
  • Nutmeg
  • Salt
  • Granulated sugar
  • Melted coconut oil
  • Non-dairy milk (I used unsweetened vanilla almond milk)
  • Light brown sugar
  • Vanilla extract

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 too.

three vegan banana muffins stacked on top of each other

How to Make Vegan Banana Muffins

It’s incredibly easy to make banana muffins with no eggs or dairy products in it. Simply whisk together the dry ingredients in one bowl and the wet in another. Stir the wet ingredients into the dry and mix until just combined. 

Divide the batter between regular-sized muffin cups or mini muffin cups — either works! Then, 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.

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.

vegan banana muffins, some with bites missing

Do I Have to Use Coconut Oil?

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.

How to Store Eggless Banana Muffins 

These vegan banana 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.

Fluffy Vegan Banana Muffins collage

Tips for Making Vegan Banana Muffins 

I baked 24 mini banana 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.

A few words of advice: 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.

Note that these vegan banana muffins 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 banana 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).

Vegan Banana Muffins — These easy banana muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you're bound to love!

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

Fluffy Vegan Banana Muffins

Fluffy Vegan Banana Muffins

These Vegan Banana Muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. A quick & easy muffin recipe!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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


  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.


  • 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 242Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 106mgCarbohydrates: 40gFiber: 1gSugar: 24gProtein: 2g

More Vegan Muffin Recipes: 

Vegan Chocolate Chip Mini Muffins — The muffins are soft, springy, bouncy like little trampolines, and they’re vegan. They’re ridiculously moist, tender, delicate and light, without being airy, and as good as any traditional muffin with eggs and butter.

Vegan Chocolate Chip Mini Muffins stacked

Vegan Oatmeal Chocolate Chip Trail Mix Muffins — They’re hearty, sweet enough without being too sweet, and full of tons of chewy texture in every bite from the raisins and oats.

Vegan Oatmeal Chocolate Chip Trail Mix Muffins split in half

Skinny Vegan Chocolate Chip Muffins — Fast, EASY, one bowl, no mixer muffins that are on the SKINNIER side!! Loaded with CHOCOLATE in every bite! Soft, fluffy, and deliciously decadent tasting!!

Skinny Vegan Chocolate Chip Muffins

Vegan Peanut Butter Chocolate Chip Muffins — Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!

Vegan Peanut Butter Chocolate Chip Muffins stacked

Vegan Carrot Cake Muffins — If you’re looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!

Vegan Carrot Cake Muffins

Vegan Blueberry Muffins — These are the BEST blueberry muffins I’ve ever had, vegan or otherwise. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. These are fluffy, moist, and so easy to make! 

Vegan Blueberry Muffins

Vegan Apple Cinnamon Muffins— These apple cinnamon muffins are studded with BIG chunks of apple! They’re so easy to make and are perfect for a quick snack or breakfast to-go.

Vegan Apple Cinnamon Muffins

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. Just made these, tasting one as I type (nice and warm). Very nice indeed, thank you!

    I added dessicated coconut (maybe 35g) which is nice but still not even that strong a coconut flavour. Maybe one could put more!

    I also cut down on the sugar by almost half and it was still sweet enough – perfect in my opinion.

  2. I bake muffins each Saturday for my local farmer’s market and these were my *new* item on the menu last week. I made them as written. They were a huge hit with the vegan crowd. I’m an avid baker and if you had asked me to do a blind tasting, I wouldn’t have known they were vegan. This recipe has good bones. It’s a great base and works well with other types of purees. I made a second batch this past Saturday using butternut squash in place of bananas, cardamom in lieu of cinnamon, and added 3/4 cup of chopped walnuts. I sprinkled the tops with coarse sugar before baking and PERFECTION. The results were a dense, moist and chewy muffin. I baked mine in sturdy, individual paper baking muffin molds. They are also good cold! I will keep this recipe (and my other variations) in regular rotation. Thanks Averie. Going for the vegan blueberry muffins next ;)

    1. Thanks for trying the recipe and I’m glad it came out great for you! And that it was such a hit with the vegan crowd at your market. The bnut squash/cardamom version sounds lovely too!

  3. Hi! I just wanted to say that I’ve made these muffins so. many. times. I can’t even count, and I only came across the recipe a few months ago (thanks Pinterest!). My kids LOVE these as well.  I think these are probably the best muffins I’ve ever made, and I don’t even like banana unless it’s barely yellow!Plus, they’re so easy to make!!  Thank you so much!! <3

  4. Hi,

    I just made these muffins and they taste amazing! I must have messed something up because the texture was a little off. They were nice and chewy on top but the insides were a little underdone and they stuck to the (greased) pan. Baking them any longer seemed like it would burn the tops, and my toothpick came out clean! Any tips?? These are so delicious and I really want them to hold together! thanks

    1. I would probably fill your muffin pan a bit less full that way the interior will cook through in the same amount of time that the rest of the muffin will. Thanks for trying the recipe and glad it tasted great!

    1. You could omit some if you’re so inclined (go down to about 3/4 cup), but I wouldn’t add honey (a liquid) because it will change the consistency of the batter and make it runnier.

    1. Haven’t tried that way so can’t say for sure. I never use self-rising flour so can’t give suggestions on that one. Sorry!

  5. OMG I stumbled on your website trying to find something to make for a picnic for a vegan friend and these are amazing!  If the recipe didn’t make so many I think I would have kept them all for myself!

    1. Thanks for trying the recipe and I’m glad it came out great for you! And that you had extras to sample :)

  6. Just wanted to leave a note for anyone wanting to make these gluten-free. I made a batch last night and the results are ok, nothing amazing but still tasty. I used an all-purpose gluten-free flour blend {Pamela’s Artisan Blend} with no added xanthan gum because the blend contains guar gum already. The muffin flavor is great but they did not rise and they’re pretty dense. Love your recipes though Averie!


    1. Thanks for trying the recipe and for giving it an attempt at GF!

      GF baking can be tricky and I haven’t made these with GF flour so can’t speak for personal results. But yes, baking without gluten, things do tend to be dense and don’t rise as well because there’s no gluten, which creates rising and lightness in texture. I think if you make these with regular AP flour like I did, you’d love them! If you want a naturally GF muffin (not vegan though) try these! Amazing! Everyone loves them! https://www.averiecooks.com/flourless-peanut-butter-chocolate-chip-mini-blender-muffins/

  7. Good day

    I have a tunblr blog with vegan desserts. I would very much like to use one of your images for the banana bread muffins recipe.

    Many thanks



  8. The best vegan banana muffin recipe I have tried so far. So nice and fluffy. I added some shredded coconut and some ground flax for an extra boost, oh and I tossed in the remained of my vegan choclate chips. These are delicious. Will definitely make again!!

    1. Thanks for trying and so glad you think they’re the best you’ve tried! Your tweaks sound nice, especially the choc chips :)

    1. GF baking is tricky and you won’t know til you try if it will work or not. I suggest adding a little extra flour (a trick in GF baking) and you may not get the fluffy results I did, but you won’t know til you try!

    1. No because they both behave totally differently than AP flour in terms of how the muffins will rise, how the flour will absorb and incorporate, etc.

      You could use those flours to make muffins with – just not these muffins with the ratios I used.

    1. Oh that’s wonderful to hear that they’re on rotation for you and that your kids love them! Awesome! :)

  9. I made these and took them to share with the ladies at work. What a hit! Two people actually moaned when they ate them (it was rather comical).

    1. Oh I love stories like this! Thanks for making them, sharing, and sharing the (moaning) story :)

  10. this recipe is so good! I made these muffins for breakfast this morning, and everyone loved them. I look forward to having them throughout the week. The only change I made was that I added 1/2 cup of crushed walnuts.

  11. Excellent recipe! Easy to follow instructions. This is especially good for someone like me…I usually burn stuff, but somehow these muffins turned out really well. I used orange extract instead of vanilla since that’s what I had and they tasted good. My mom has eaten 3 or 4 already!

    1. Thanks for LMK you love the recipe, it was easy to follow and that your mom has already been hitting the stash :) Thanks for the glowing field report!

  12. Can these be made into a loaf, because I wanted to try them in one loaf…

    will try this recipe tho- u never let me down!

    1. yes pretty sure you’ll be fine as a loaf
      also see these two -both vegan and both amazing as well as related backlinks at the bottom of each post for other vegan and/or coconut oil recipes.

      LMK how the muffins go! Glad I never let you down :)

  13. These are FANTASTIC. I don’t particularly like banana bread but I occasionally make it for my husband when we have too many over ripe bananas – and these are sooooo good I can’t stop eating them. Since my bananas were already extremely ripe I cut the sugar back to 1/2 cup. I also used whole wheat pastry flour and substituted unsweetened applesauce for half of the oil, and they are still so light and fluffy I can’t believe it. I made these yesterday and they taste even better today :) Thank you!!!

    1. Thrilled that you made them and were able to get your substitutions to work for you. Good call on reducing sugar to 1/2 c if your bananas were already super ripe. And WWPFlour worked and that you were able to use applesauce for half the oil -bravo! Normally when people start messing around with recipes they…mess them up :) I love it when someone makes the changes work for them, given their ingredients and needs. Awesome!

  14. Omg Yummmmmmm! Just made a batch of these and they are fantastic!!! I found them to be a little too sweet, so I will reduce the amount of sugar next time, but this recipe is definitely a keeper :)

    1. Thanks for trying them and glad you like them! You could probably cut back to 1 cup of sugar, no problem. Especially if your bananas are nice and ripe, i.e. sweeter. If mine are, I can cut back to 1 cup too. Glad this is a keeper for you!

      Also in the last week I’ve posted 2 vegan muffin recipes with coconut oil!


      1. I make these all the time, and only use about 3/4 cup total of sugar, and they are still WONDERFUL! LOVE THEM :)

  15. My sister can’t have dairy, so I’m always looking for vegan recipes. These are the FIRST vegan baked goods I have ever made that taste and look amazing! They turned out perfect, and look absolutely adorable! They were a huge hit, thank you!

  16. Ahhh! I made these last night and I found them to be simply AWESOME! I love that the recipe is so simple and it happens to be vegan! It’s light and fluffy and the muffins aren’t dense, dry or cake-like at all. I was disappointed that they didn’t dome up like I thought they would. I made 12 bigger muffins and baked for 10 minutes at 400 degrees and then raised the temp to 425 and baked for 4 more minutes, hoping that would make them dome up but it sadly did not. Otherwise, no complaints :) and the batter was delicious as well haha.

    1. With muffins, I’ve found you should start hot and get cooler, if you’re going to tinker with your oven temp. Reason being is b/c the hotter the oven, the more/stronger the chemical that’ll take place. And I also got a bigger rise, relatively speaking, in the mini muffins than the full-size ones. Mini muffins are a pain to make, but I did get more of a puff out of them than the fullsize. However, really, not that important. Some muffins don’t get crazy ‘puffy’ or domed and these are that kind. For vegan muffins, I am just grateful they’re as light and good as they are!

    1. No they’re not ‘super sweet’. They are of normal sweetness, but if you want, dial it back some.

  17. Made these last night! I used less sugar and they still turned out delicious.. Light, fluffy with a gorgeous banana taste. The sugar/cinnamon dusting on top is a must. Will definitely be using this recipe again. Thank you!

    1. Thanks for LMK you tried them with great success! Stay tuned tomorrow I have another vegan muffin recipe coming! And so glad you liked these – I am always amazed every time I make them how light & fluffy they turn out – without eggs!

  18. hello
    i have a doubt about coconut oil..
    i have this solid jar of pure coconut oil from mexico i thing..that someone gave me as a gift.
    but i dont know if that is the one that i can use to bake.
    its seems pretty neutral.
    can u tell me if there’s any special virtue that the one its used in baking has?
    thanks a lot, im totally gona bake tons of your recipes (:

  19. I just made these and the whole house smells like cinnamon, bananas, and coconut. Who knew that vegan muffins could be so moist? Thanks so much for posting, Averie Sunshine!

    1. Thanks for LMK you tried them and I too was pleasantly surprised just how soft, fluffy & moist they came out!

  20. I made a batch of these last night – yum! I absolutely love them, and will definitely make them again (when I happen to be out of eggs or butter). I used canola oil instead of coconut and they turned out just fine. Using a 1/4 cup measure, I got 15 full size muffins out of this recipe, and I baked them about 18 min. Next time, I will probably reduce the sugar a bit – I found the natural sweetness of the bananas to be enough, and when combined with the sugar called for in the recipe, the muffins tasted more like dessert than breakfast. Also, my muffins didn’t dome quite as much as the ones in the picture; they rose perfectly fine, but they just didn’t have a nice rounded muffintop. One thing worth mentioning: when I first pulled them out of the oven, I was worried because the tops were actually a bit hard and crunchy, probably due to the high oven temperature. But after leaving them to sit overnight, the tops softened and became wonderfully chewy. I’m assuming that it’s because of the brown sugar.
    Thank you for the wonderful recipe, Averie, I love your blog and I’m looking forward to getting your cookbook!

    1. My bananas weren’t of the super sweet/very ripe variety and so yes, just adjust sugar to taste. If you didn’t get domed muffin tops, I would try filling your cups just a little fuller, maybe another teaspoon or two of batter. That should do the trick. And of course, bake until they’re done but no longer to avoid any hardened tops. Also, if you dip the top in melted coconut oil or melted butter or butter substitute and then dip in cinnamon-sugar, that will also take care of any slightly firm tops. Or, just put in a ziplock til the next day and that does the trick, too, as you found out. Thanks for trying and LMK if you try again with any variations!

  21. Averie, I had to come back to this post and let you know how much of a success these muffins were! I made them over the weekend and brought them to a brunch with friends- luckily I saved some for my husband and I because they were kind of irresistible :) So moist, and definitely doughnut-like! Thank you so much, I now have a new favorite muffin!

    1. So glad you made them for a brunch and everyone seemed to like them – and glad you saved a few back for your and your hubs to enjoy :) I am thrilled to hear this is your new favorite muffin. Thanks for LMK!!

  22. I made these this weekend Averie and they are SO good! I haven’t had as much success with recipes from anywhere more than your blog – thanks for another hit! These were easy, used all ingredients that I had on hand, and so delicious. The perfect muffin texture, soft and springy and perfectly dense. I could definitely taste the coconut – it wasn’t really strong but it’s there. That’s a good thing for me since I love coconut and since my boyfriend / family don’t that means I get them all! :)

    1. Thanks for making these and coming back to LMK! I am so glad they were a hit and yes, vegan baking can be tricky and many recipes call for some very interesting ingredients or things the avg person just doesn’t keep on hand. Glad to know these (and my other recipes) were a success for you! :)

  23. Ugh, just PLEASE let me come live with you! I will do all your dishes. And pick up Sky from school. And eat all the leftovers that no doubt tempt you and your family. And I’ll do it for freeeeee. Just make sure to have the coconut oil white chip cookies, the waffle snack mix and these muffins on hand constantly, mmkay?

    IN. LOVE.

  24. Yum! I just had to buy another jar of coconut oil as I somehow misplaced my last jar after we moved! haha, these look delicious! I needed something today to use up my ripe bananas, and now I have coconut oil too

    1. Well between the coc oil and the ripe bananas, you’re all set! Congrats on your move, too.

  25. These look so cakey and perfect–I cannot believe they’re vegan! Vegan baking has been hit-or-miss for me, but maybe coconut oil is the secret? :)

  26. These muffins are ultra cute and I love the cinnamon sugar coating! mmmmmm

  27. Oh Averie, these look and sound so yummy. I have been having problems with milk so I love vegan recipes and especially love them with coconut oil!

  28. I just love how light and fluffy these look! I really need to get my hands on some coconut oil!

  29. Stunning!…So happy that you’ve included a good dose of my favorite “SIN”-A MON daily requirement.
    Making these gems…stat. Question…could I possibly use a doughnut-hole pan…micro-bundt pan…or mini-doughnut pan? Gorgeous lighting and photography by-the-by!!!

    1. yes you could use any of those pans; watch your muffins, not the clock, for doneness. And enjoy!

  30. You can never have too many banana bread recipes in your arsenal. These little beauties look delicious!

  31. These look absolutely delectable Averie! I just bought a jar of coconut oil and I can’t wait to start baking with it!

  32. These look awesome and no mixer needed…bonus! Did you leave BTP early? I don’t remember seeing you on Saturday…

  33. These look awesome. I love cooking with coconut oil and I must say, I have never seen those Kelapo coconut oil sticks before. I am so buying those! How convenient is that! Your muffins look like little donuts. I cannot wait to try these. Tomorrow! :-)

    1. They’re a pretty new product and they’re a convenience-item, but they do come in handy. If you make these, LMK!

  34. Great recipe, Averie. Thanks so much for keeping even those of us with sweet tooths – healthy!

  35. 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!

    1. 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!

  36. 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!

  37. 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!!

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

  38. 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

    1. 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!

  39. 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 ;)

  40. 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.

  41. 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! ;)

  42. 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!

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

  43. 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! ;)

    1. 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!

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

  45. 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.

    1. 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 :)

  46. 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.

    1. 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!

  47. 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.

  48. 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!

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

  49. 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.

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

  51. 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! :)

    1. 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 :)

  52. 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!

    1. 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!

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

  54. 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! :)

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

  55. 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!

    1. 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!

  56. 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*

  57. 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.

  58. 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!

    1. 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!

  59. 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! ;)

  60. 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!

  61. 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!

  62. 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.

  63. 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!

  64. 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.

  65. 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.

  66. 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!

  67. 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.

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

    1. 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!

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

  70. 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).

    1. 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.

      1. 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!

  71. 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?

    1. 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. :)

  72. 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!

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

  73. 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!

    1. 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!

  74. 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!!

      1. 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!!

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