• Alice Heather

Perfect Vegan Banana Bread Muffins

These banana bread muffins are light and bouncy but sweet, sticky and delicious. Not to mention, totally plant-based. You could absolutely use this recipe to make a banana bread loaf but I thought muffins would be perfect for a quick, grab and go treat.


3 ripe bananas - mashed

3 tbsp coconut oil - melted

75ml vegetable oil

120ml plant-based milk (I used oat)

2 tsp ground cinnamon

1 tsp baking powder

250g self raising flour

100g caster sugar

100g dark brown sugar

pinch of salt

12 pecan nuts to garnish (optional)


  1. Preheat your oven to 180 degrees and grease a 12 hole muffin tray

  2. Start by combining the wet ingredients. In a bowl, mash 3 ripe bananas and add 3tbsp melted coconut oil, 75ml vegetable oil, 120ml of plant-based milk and gently whisk until combined

  3. Next, add 100g of caster sugar and 100g of dark brown sugar and mix with a spoon

  4. Finally, sift in 250g self-raising flour, 1 tsp of baking powder, 2 tsp of cinnamon and a pinch of salt

  5. Mix well before spooning equal amounts of batter into the muffin tray. Top each muffin with a pecan

  6. Place the tray in the centre of the oven and bake for 25 minutes, check them half way through to see how they're doing - depending on your oven they may need more or less time

  7. Do the knife test to see if they're cooked. Stick a knife in the centre of a muffin - if it comes out clean, they're cooked!

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Recipe by Alice Heather



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