Banana Muffins (Oil-Free, WFPB, Vegan)

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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 large muffins


  • 3 large overripe bananas
  • 1/4 cup honey or maple syrup (recipe used to have 1/2 cup honey, but 1/4 cup is actually plenty sweet!)
  • 1/4 cup milk of choice
  • 2 tsp vanilla extract
  • 1 3/4 cup whole wheat flour (Replacing 1 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.