Vegan Whole Wheat Banana Muffins

Nothing says “fall is here” like pumpkin spice EVERYTHING! I love pumpkins, and I love pumpkin bread, pumpkin muffins, pumpkin hot cocoa…but guess what? This recipe isn’t about pumpkins. I’ll be digging into those as the season progresses. When “fall is here,” that means it’s time to break out my comfy flannel PJ pants, slippers, and hoodie, and when I sleep in on Sunday morning, it’s not too hot to turn on the oven and bake muffins. Fall has JUST arrived. We’re just getting to the good stuff.

I’ve been making our vegan version of Cookie and Kate’s Healthy Banana Muffins for a while now, and they’re delicious. Travis isn’t too fond of sugar in his baked goods, and I’ve been baking mostly vegan for nearly a decade. These muffins satisfy both preferences. Moist, delicious, sweet, and flavorful, this is what vegan baking is all about.


Even our cat approves.


We follow this recipe pretty closely because it’s SO simple and SO good, but we don’t use eggs – I make flax eggs instead. We use almond milk, and I change up the spices depending on how we feel. We made autumn spice muffins last weekend. We’ve made chai spice muffins too. And of course, just the usual cinnamon works. I keep a small spice jar with a cinnamon sugar mix to sprinkle on top of half the muffins for me because I like the crunch.


Vegan Whole Wheat Banana Muffins


  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup maple syrup
  • 2 tablespoons ground flax seed stirred with 6 tablespoons of water, let stand for 5 minutes
  • 1 cup packed mashed bananas (2-3 bananas)
  • ¼ cup almond milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspon cinnamon
  • 1¾ cups white whole wheat flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats
  • Cinnamon-sugar blend to sprinkle on top


  1. Preheat oven to 325.
  2. Grease 11 cups of your muffin tin with coconut oil.
  3. In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add flaxseed/water mixture and beat well. Mix in the mashed bananas and almond milk, then the baking soda, vanilla extract, salt and cinnamon.
  4. Add the flour and oats to the bowl and mix with a large spoon, just until combined. Don't try using the whisk...I did and it doesn't work.
  5. Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Sprinkle with the cinnamon sugar.
  6. Bake muffins for 23 to 25 minutes. I like to take ours out when they look just a tad underdone.


recipe BARELY adapted from Cookie and Kate

You can make Autumn Spice muffins by adding a teaspoon of cloves and a teaspoon of nutmeg. For Chai Spice muffins, add 2 tablespoons of chai spice instead of the cinnamon.

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