You Won’t Believe These Delicious Banana Nut Muffins Are Vegan

  • These muffins are technically vegan, but no one needs to know that unless you want them to.


    I don’t know about you, but my first experiences with homemade vegan baked goods were disappointing, to say the least. But I kept at it and found some really amazing vegan recipes to keep in my back pocket. These super soft vegan muffins are made with simple, straightforward ingredients (no “flax-egg” needed!) and are packed with sweet banana flavor and warm cinnamon spice. The recipe comes together really quickly and makes for the perfect back-to school snack or on-the-go breakfast!

    The batter is a mixture of white and whole wheat flours, creamy non-dairy coconut milk, mashed bananas and toasted hazelnuts. No one will ever know they are made with 100% vegan ingredients!  Swap out the toasted hazelnuts for vegan chocolate chips if you’ve got a sweet tooth and looking for something a little more indulgent.

    Looking for an easy vegan muffin recipe that offers all of the deliciousness of a regular muffin but without the dairy? These banana hazelnut muffins are the answer to your breakfast and snack prayers:

    No One Will Know These Banana Nut Muffins are Actually Vegan!

    Vegan Banana Nut Muffins

    Vegan Banana Hazelnut Muffin Recipe

    These muffins are technically vegan, but no one needs to […]

    Prep Time:
    Cook time:
    Servings: 12 muffins


    • bananas: 3 medium-sized (about 1 cup, mashed)
    • coconut oil: 1/2 cup, melted (plus more for greasing the muffin cups)
    • coconut milk: 1/2 cup
    • vanilla extract: 1/2 teaspoons
    • all-purpose flour: 3/4 cup
    • whole-wheat flour: 3/4 cup
    • brown sugar: 1/2 cup
    • ground cinnamon: 1 teaspoon
    • salt: 1/2 teaspoon
    • baking powder: 1 teaspoon
    • baking soda: 1/2 teaspoon
    • toasted hazelnuts: 1/2 cup, roughly chopped


    Step 1: Preheat oven to 350 degrees F and grease a standard 12 cup muffin tray with extra coconut oil. In a large mixing bowl mash the bananas using the back of a fork or a potato masher, until smooth and pureed.

    Step 2: Whisk in the coconut oil, coconut milk, and vanilla extract into the mashed bananas. 

    Step 3: Sift in the all-purpose flour and whole-wheat flour over the banana mixture. Add the sugar, cinnamon, salt, baking powder and baking soda. Whisk until smooth and lump free. Fold in the toasted hazelnut pieces. 

    Step 4: Pour the batter evenly into your greased muffin cups and bake for 20-25 minutes or until a tooth pick inserted into one of the muffins comes out clean. Transfer to rack and allow to cool before serving.  

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