| | |

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!

If you’re into wholesome muffins, you’ll like these recipe, too!

Zucchini Muffins

Oat Bran Muffins

Chocolate Protein Blender Muffins (with lentils!)

Best Healthy Pumpkin Muffins


4.97 from 30 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. See notes for gluten-free option.

Course: Breakfast
Cuisine: American
Keyword: banana, banana bread, muffin, oil-free, vegan, wfpb
Servings: 12 large muffins
Author: Faithful Plateful
  • 3 large overripe bananas
  • 1/4 cup maple syrup, honey, date paste, or sugar (or other sweetener of choice)
  • 1/4 cup milk of choice
  • 2 tsp vanilla extract
  • 1 3/4 cup whole wheat flour (Replacing 1/2 cup with almond flour makes them incredibly tender)
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground cloves (optional)
  • 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 (or use a silicone muffin pan to avoid oil), 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. (You can also blend them up in a blender with the milk if you'd like to avoid banana chunks.)

  2. Stir in maple syrup (or other sweetener), 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 muffin cups 3/4 full. Makes 12 large muffins or 24-30 mini muffins.

  5. Bake for 25 minutes, or until firm to the touch.  (Bake mini muffins for about 12 minutues)

  6. Store in an airtight container. They seem to be even more moist and sweet the next day. Refrigerate or freeze if not consumed within 24 hours.

Recipe Notes

Notes :

Use 2 cups certified gluten-free oat flour to replace the 1 3/4 whole wheat flour, for gluten-free. (Just blend 2 cups rolled oats in a blender until fine)




Nutrition Facts:

In one muffin (made without chocolate chips or walnuts, and using all whole wheat flour)
1/12 of the recipe:

1 muffin = 112 calories, 0.6 g fat, 26 g carb, 2.8 g fiber, 10 g sugar, 2.7 g protein.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Similar Posts


  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.

    2. These are so delicious! I used 1/2 almond flour and 1 1/4 whole wheat flour baked 25 mins. I may try using date paste and 100% cacao chips from Trader Joe’s to make them truly sugar free but I even loved the honey and chocolate chips. Using silicone baking cups allowed me to not have to use any oil, just let them cool completely first.

  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 😉 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! 😀

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

      1. I make these every week, they are fantastic. Thank you for saving my husband from miserable dry healthy muffins!

    1. I’ve made these twice now. I’ve been baking WFPB for years and this is my favorite recipe yet!! I prefer date paste over maple syrup. Should I use the same amount, 1/4 cup? Definitely trying the zucchini muffins next!

      1. Either equal amounts of date paste, or a little more for more sweetness, depending on your preference. It might be a little drier, because date paste seems to make baked goods a little drier than liquid sweeteners. So glad you enjoy them! Thank you for letting me know!

  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! 🙂

  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 “okara”, 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…..my husband has no idea they ate healthy muffins! He usually avoids all the “weird” things I make 😊

    1. Aw I’m so glad they don’t fall into the “weird” category for him. 🙂 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. 🙂 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.

  13. This is the first recipe of yours that I have tried. It was delicious.
    I used 3/4 cup of almond flour and one cup of oat flour.

    Easy to follow recipe.
    Great instructions.
    Thank you!

  14. Hi, I wanted to try these as mini muffins about how long do you think they should cook? Also, do you know the exact measurements for the bananas?
    Thank you!

    1. Just calculated it and will add it to the post!

      In one muffin (made without chocolate chips or walnuts, and using all whole wheat flour)
      1/12 of the recipe (one muffin) is 112 calories, 0.6 g fat, 26 g carb, 2.8 g fiber, 10 g sugar, 2.7 g protein.

      1. Thank you for the nutritional calculations on these! Would you mind sharing what app you use for calculating?I have been trying to find one that’s relatively easy.
        Also, I made the muffins this morning and they turned out perfect! Entire plant based family loves them!

        1. Yay! So glad you emjoyed! I use Cronomter. It’s a website or an app, and you can input the ingredients and divide it by the servings.

  15. Fantastic recipe. I make them exactly as written including the almond flour. I add walnuts. Absolutely delicious. Thank you so much for broadening my culinary horizens!

  16. Love these! My 9 year old son helped me make them and we had a blast. Fed them to the rest of the family and no one knew they were egg and oil free. I used the whole wheat flour and almond flour combo. So soft and moist. Yum! My youngest son gave them 6 stars out of 5 and my oldest 4.5 out of 5 so I would say they were a big hit!

  17. HI WFPB… eater… and wanting to have the mid morning or afternoon snack or for travel… can apple sauce be subbed for some of the maple syrup and whole rolled oats ? using whole wheat self raising flour?

    1. I would just reduce the maple syrup or even eliminate it. NO need to add applesauce, since there are plenty of bananas already. And yes, I would imagine you can use whole wheat self raising flour instead. I just use regular whole wheat flour but I think that would work. Let me know!

  18. I made these muffins with the optional 3/4 cup almond flour substitution. They are moist and delicious. This recipe is a keeper!! I will try using gluten-free oat flour in place of the whole wheat so they can be gluten free for my daughter.

  19. I was looking for a wfbp recipe to use up some old bananas and this was perfect! I used 6 very small bananas and subbed the whole wheat flour for 1 cup of Buckwheat flour and 3/4 cup of almond meal to make gluten free. I also used currants instead of choc chips with pecans, and put in 2tsp of cinnamon and no nutmeg because we love cinnamon! They turned out perfectly, will definitely become a firm favourite.
    Thank you x

  20. So excited to try this recipe! Just a question do you think I can use oat flour only? Or should I mix it with some whole wheat flour too?

    1. Sorry it’s taken me a while to see this comment. You can use either oat, wheat, or a mix. I’ve done it every way! They are fluffier with whole wheat flour, but some people can’t eat wheat so I’m glad that oat flour works, too.

  21. I couldn’t believe how delicious these were without all the sugar and oil! You’d never know they weren’t in there! I’ve already gone to the store to buy more bananas! Can’t wait to make more!

  22. I made these with almond flour and oat flour and they were absolutely delicious!!! This recipe is a keeper. Thanks so much for sharing it.

  23. We all loved these muffins. Quickly toasting the walnuts beforehand was a good idea. Great flavor and each muffin is filling.

  24. I owe you the picture because we devoured them as soon as they were ready! Thanks for this delicious treat that we will stand in a loop forever and ever, yummy!

  25. Delightful! These will go to the top of the list for repeat baking! You will not miss the sugar or oil. The spice selection is on point, very well balanced. Thank you 🙏🏼

  26. They were just ok, I will make them again next time I will leave out the clove and add almond flour, they were too dense for me and I am not a fan of the clove. I think with making those changes they will be better.

    1. Adding almond flour (for some fat) definitely lightens them up, too. A lot of people want lower-fat baked goods, which can be a bit more dense, especially without eggs.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating