Banana Muffins (Oil-free, WFPB, Vegan)

Is there anything more home-y than the smell of baking banana bread?

I’m lucky enough to have a grandma who made banana bread. Her handwritten recipe card has stains and mashed banana textured onto it from years of use. It’s also a recipe that calls for lots of butter and sugar in the bread, and more butter and cinnamon sugar on top. We haven’t used that recipe card as much in the later years since we started eating differently. We would not want to give up on grandma’s banana bread all the way, though, either! That’s where this version comes in.

These simple banana muffins bake faster than a loaf, and are easy to eat and share. They have all the love and sweetness of my grandma’s recipe, but not a drop of saturated fat, refined sugar or white flour. If you really want to take things up a notch though, you could rub butter or coconut oil over the tops while they are still hot, and sprinkle cinnamon sugar on top. That’s what my grandma would do, I know that!

If a freezer-stash of cheap, homemade, healthy snacks/breakfasts/neighbor gifts sounds appealing to you, make a double batch!

4.92 from 12 votes
Banana Muffins (Oil-Free, WFPB, Vegan)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Banana muffins are cheap and easy to make, and are a healthy breakfast, snack or treat. These are moist and sweet as a muffin should be.

Course: Breakfast
Cuisine: American
Keyword: banana, banana bread, muffin, oil-free, vegan, wfpb
Servings: 12 large muffins
  • 3 large overripe bananas
  • 1/4 cup honey or maple syrup (or other sweetener of choice)
  • 1/4 cup milk of choice
  • 2 tsp vanilla extract
  • 1 3/4 cup whole wheat flour (Replacing 3/4 cup with almond flour makes them incredibly tender)
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup mini dark chocolate chips, optional
  • 1/2 cup chopped walnuts, optional (toasting the walnuts first is yummy!)
  1. Grease a muffin pan, and preheat the oven to 325 degrees. 

    In a large bowl, break up the bananas and mash with a fork until as smooth as possible. You should have at least 1 3/4 cups mashed banana. 

  2. Stir in honey, milk and vanilla. Stir until well-combined. 

  3. Add dry ingredients and mix. Do not over-stir. Add chocolate chips and/or walnuts if desired.

  4. Fill greased muffin cups 3/4 full. Makes 12 large muffins. 

  5. Bake for 25 minutes, or until firm to the touch. 

  6. Store in an airtight container. They seem to be even more moist and sweet the next day. 

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  1. So moist and delicious! You would never know that there’s no white sugar or oil. These muffins were quick to prep and were scrumptious, my kids DEVOURED the whole recipe and asked for more! The only thing I did differently was that I added an eighth of a teaspoon of cloves.(I try and add cloves into most of my baking when using cinnamon, it deepens the flavor and I love it!) I’ll make these for our next church function.

  2. I’ve made these a couple of times and they are truly a hit. I cut the honey amount in half, and they were still perfectly sweet enough. Even people who aren’t used to healthy muffins liked them. Taking them to a 4th of July breakfast tomorrow!

    1. You’re right, I’ve made them with less honey and they are plenty sweet. Just updated the recipe! Isn’t it great how bananas are naturally so sweet!

    1. No, honey isn’t vegan but I’m not strictly vegan and just post plant-based recipes. I often use maple syrup instead. To avoid oil, you have to have a silicone muffin pan. The muffins will pop right out without oil.

  3. So I’m just switching to a whole foods plant based diet and was looking for some muffins to bake for a quick breakfast. I’m so glad I found your recipe! These are so bomb! I’m not a baker and the recipe is easy to follow and the results are great. I did change up your banana muffin recipe a little bit though πŸ˜‰ Instead of honey or maple syrup I used organic blue agave, and I also added fresh blueberries. Thanks for putting this banana muffin recipe out there! πŸ˜€

    1. I’m all for tweaking and changing up orignal recipes. πŸ™‚ Your version sounds delicious! Keep up the switch to a WFPB diet–there are so many perks!

  4. These are so good! We actually skip sweetener all together as the bananas are perfect as is, I just doubled the milk to ensure my batter wasn’t too dry. But these are now my go to for quick breakfasts – and a serving size is 6 muffins right? My husband and I haven’t figured out how to not eat them all at once! πŸ™‚

  5. These are delicious! I made them with one cup whole wheat pastry flour, half a cup almond flour, and 1/4 cup okara I had left over after making some soymilk. I used 1/4 maple syrup, raisins and pecans (toasted in the oven as you suggested.) I’ve already eaten two… dangerous to have in the house! (But not “too” bad for you, so a not so guilty pleasure?) Thanks for the recipe!

    1. Impressive that you hid some okra in there! I need to try baking with okra, I’ve still never even bought it! Thank you so much for the star review and comment, Jan!

      1. Cloves are a natural complement to bananas, too.

        And I think Jan Marie means β€œokara”, the pulp left from making soy milk, not okra, tge vegetable! ☺️

  6. This is my first time baking WFPB and I was skeptical. These are delicious! I will definitely be making them again!

  7. I was surprised at how tender the crumb was and how nicely sweet they were! This will be our
    go to banana WFPB muffin from now on.

  8. These are really delicious! I have my 2nd batch in the oven right now as the first is already gone! I have 3 kids still at home snd a husband with a very sweet tooth 😊 Thx so much for the excellent recipe!
    Ps… husband has no idea they ate healthy muffins! He usually avoids all the β€œweird” things I make 😊

    1. Aw I’m so glad they don’t fall into the “weird” category for him. πŸ™‚ Just my husband and I can eat a dozen of these in a day (embarrasing but true), so you definitely need to double it with 3 kids!

  9. Delicious! Had no whole wheat flour so used King Arthur unbleached all purpose 1 cup plus 1 tbsp and 3/4 cup spelt flour. Took about 5 bananas for me, thank you for putting in that exact measurement! Used maple syrup. Forgot to fold in walnuts and chocolate so put some on top of a few so we could taste test! I took pics but not sure how to send them.

    1. Thank you so much for the report! If you use Facebook or Instagram, post your picture and tag me @faithful.plateful!

  10. This recipe is absolutely delicious! My entire family loves these muffins. Thank you for a delicious and healthy recipe that makes me feel good about what I’m putting on our table.

  11. These were amazing!!! Went with the 3/4 cup almond flour suggestion (I just quickly blended some almond meal to create a flour), sweetened with date paste, and added raisins because everyone in the house likes them. Will be a staple treat in our home now.

    1. On the counter they should last 1-2 days. In the fridge a few more days, and in the freezer for several months. πŸ™‚ Glad you enjoyed them!

  12. These muffins are so tender and delicious!
    Even if we weren’t WFPB this would be our ‘go to’ recipe for banana muffins.

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