Reading Time: < 1 minute
These yummy Vegan banana bread muffins are great with a cup of tea on an autumnal day.
Duration35 mins
Cook Time18 mins
Prep Time15 mins
Servings2 people


  • 2 Ripe bananas
  • 1/2 cup Maple syrup
  • 1/4 cup Coconut oil
  • 1 1/2 cup Bob's red mill gluten – free all purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Vanilla
  • 1/2 cup dairy free semi-sweet chocolate chips  See my blog post for information on cocoa butter, a common ingredient in chocolate
  • 1/4 cup Walnuts chopped


  • Preheat your oven to 350º
  • Peel and mash the bananas in a medium-sized mixing bowl. The bananas should be a paste-like consistency with few lumps. I find that using a potato masher makes this very easy
  • Add the maple syrup, 1/4 cup of coconut oil, gluten-free flour, baking powder and vanilla. Stir to combine. The batter should be similar in consistency to thick pancake batter
  • Stir in the chocolate chips and, if desired, the chopped walnuts
  • Lightly grease the muffin tin with coconut oil
  • Fill each of the muffin compartments 2/3rds full with the muffin batter
  • Bake for 18 minutes. Check for doneness by inserting a toothpick into a muffin. The toothpick should come out cleanly.

Kate Friedman (Herbivore's Kitchen)

Herbivore's Kitchen is a vegan-friendly food blog, featuring a wide variety of plant-based recipes – everything from veganized old-favorite comfort foods to quick and healthy family dinners. Owner and Author of the blog Kate Friedman lives in the Colorado mountains and enjoys making vegan meals for her family, studying up on food science, and spending time in the outdoors.