Banana Muffins with Coconut Sugar (Soft & Naturally Sweet)

Soft vegan banana muffins made with oat flour and coconut sugar.

Those spotty bananas sitting on your counter are actually the perfect ingredient for baking. Instead of throwing them away, turn them into these soft and naturally sweet vegan banana muffins.


Made with oat flour, coconut sugar and ripe bananas, these muffins are wholesome, dairy-free and egg-free while still staying moist and tender. Coconut sugar adds a gentle caramel-like sweetness, while a touch of cardamom gives the muffins a warm, slightly floral flavour.


They’re quick to make, perfect for breakfast or snacks, and great for meal prep. Optional dark chocolate chips or walnuts add extra richness and texture if you want to make them feel a little more indulgent.

Banana Muffins with Coconut Sugar (Soft & Naturally Sweet)

Soft vegan banana muffins made with oat flour, coconut sugar and ripe bananas. A wholesome dairy-free and egg-free snack.

Author
Healthythandi
Prep Time
10 minutes
Cook Time
25 minutes
Servings
10 muffins
Cuisine
Modern Healthy

Ingredients

  • 3 ripe bananas (about 330 g peeled), mashed
  • 50 g coconut sugar
  • 2 tbsp olive oil
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 2 tbsp plant milk
  • 125 g oat flour (about 1¼ cups)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cardamom
  • Pinch of salt
  • 30 g dark chocolate chips
  • Chopped walnuts

Directions

  1. Preheat the oven to 175–180°C.
  2. Line a muffin tray with paper liners or lightly grease it.
  3. Mash the ripe bananas in a large bowl until smooth.
  4. Add coconut sugar, olive oil, vanilla extract, apple cider vinegar and plant milk.
  5. Stir until well combined.
  6. In a separate bowl whisk together oat flour, baking powder, baking soda, cardamom and salt.
  7. Add the dry ingredients to the banana mixture.
  8. Stir gently until just combined.
  9. Avoid overmixing.
  10. Fold in chocolate chips or walnuts if using.
  11. Spoon the batter evenly into muffin liners, filling each about three-quarters full.
  12. Each muffin will be about 40–65 g depending on the size.
  13. Bake for 20–30 minutes until a toothpick inserted into the centre comes out clean.
  14. Allow the muffins to cool completely before eating for the best texture.
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