{Recipe:} Vegan Banana Muffins

There aren’t many foods that I have been really craving this pregnancy (with the exception of mint chip coconut ice cream – a flavour I usually hate) but I have been on a muffin kick and in the last week I have made two batches of muffins- one banana and the other blueberry-orange. I don’t know what it is but as soon as I started to feel a bit better I wanted to get into the kitchen to bake muffins. Side note this is a really fun activity with an 18 month old because they can help with pour, stirring and mixing.

So I really should have written down everything I did for the blueberry-orange as well because they were so good but instead I’ll share the recipe for my banana muffins instead which don’t get me wrong they were delicious as well.



  • 3 Small Bananas, mashed
  • 1/2 cup almond milk + 1 teaspoon apple cider vinegar, mixed and set aside for 5-10 minutes
  • 1/2 cup coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all purpose flour
  • 2/3 cup coconut sugar*
  • 1 1/2 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat oven to 375 F and line or grease a 12 cup muffin tin.
  2. In the base of an electric stand mixer with the paddle attachment mix together the banana, almond milk and apple cider vinegar mixture, coconut oil and vanilla.
  3. In a medium bowl whisk together the flour, coconut sugar, baking powder, baking soda and salt.
  4. With the mixer on low slowly add the dry ingredients to the wet. Mix until just combined.
  5. Fill the muffin tins 3/4 of the way full and then place in the oven to bake for 15-20 minutes, until lightly browned and a toothpick comes out clean.
  6. Allow to cool in the muffin tin for 4-5 minutes before removing and allowing to cool completely (or enjoy warm with earth balance).

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