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Two finished muffins stacked on top of one another

Healthy Vegan Banana Muffins

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12 muffins
Calories: 248kcal
Author: Sarah McMinn


  • 1 cup dates pitted and soaked in hot water for 20 minutes
  • 4 very ripe bananas
  • 1/2 cup applesauce
  • 1/4 cup coconut oil melted
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup vegan chocolate chips


  • Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.
  • Drain the dates and place them in a food processor along with the bananas, applesauce, coconut oil, and vanilla extract. Blend until smooth, scraping down the sides as needed.
  • In a separate bowl whisk together dry ingredients. With a wooden spoon, mix the date/banana mixture into the flour mixture until the flour is fully hydrated. Be careful not to overmix. Once your batter is uniform, stir in chocolate chips.
  • Spoon into muffin tins, filling each cup to the top. Bake 18-20 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and allow muffins to cool before removing from pan.



Serving And Storing - After you take the muffins out of the oven, allow them to cool in the tins until they have cooled completely. Serve the muffins as midafternoon snacks for your kids or as part of a healthy breakfast. Store leftover muffins in an airtight container at room temperature for up to 5 days. Place the muffins in an airtight container and store in a cool, dry area. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Make in Advance - If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
Recipe Tips
  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Use very ripe bananas. This adds sweetness to the recipe. Ripe bananas are also easier to incorporate into the batter.
  3. Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
  4. Make sure to let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.


Calories: 248kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Sodium: 190mg | Potassium: 293mg | Fiber: 4g | Sugar: 19g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg