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Healthy Vegan Banana Muffins


  • 3 over-ripe bananas mashed
  • 3/4 cups pure cane sugar or less or substitute how you like
  • 1/4 cup coconut cream The more solid part in a can of coconut milk, or use Trader Joe's coconut cream.
  • 3 tablespoons applesauce
  • 2 tablespoons cornstarch I use organic.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup whole wheat flour I used whole wheat white.
  • 1/2 cup unbleached all-purpose flour
  • 2 1/2 tablespoons aluminum-free baking powder Or, use 1 teaspoon baking soda + 1 teaspoon regular baking powder
  • 1/3 cup walnuts finely chopped, for streusel topping
  • 1 tablespoon crystallized sugar sprinkles optional, for streusel topping
  • 1 tablespoon brown sugar for streusel topping


  • Preheat your oven to 375 degrees Fahrenheit.
  • Place mashed bananas, sugar, coconut cream, applesauce, cornstarch, vanilla, and salt in a large mixing bowl and whisk together until smooth.
  • Add flours and baking powder to wet ingredients and gently fold together until everything is well incorporated.
  • Stir together walnuts, crystallized sugar, and brown sugar in a small bowl.
  • Fill an oiled (or silicon lined--as I used) muffin tins 3/4 full of batter (or distribute evenly throughout 12 tins)
  • Sprinkle the walnut/sugar mixture evenly over the muffin batter, then bake at 375 degrees F for about 22 to 25 minutes, or until muffins are golden and a toothpick comes out clean.
  • Allow muffins to cool for at least 5 minutes before removing from tin and devouring.


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