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Vegan Coconut Banana Mini Muffins

Vegan Coconut Banana Mini Muffins

I’ve mentioned before that I adore Dreena Burton and her book, Let Them Eat Vegan. Lately I’ve been making a lot of dinner recipes from the book, but had a windfall of a couple dozen extra ripe bananas from work that needed to be used up. I knew that I could count on Dreena to have some great banana based recipes.

I chose her coconut banana muffins but chose to make mine coconut banana mini muffins, because, well, bite sized food is more fun! Plus, I feel less guilty eating 3 or 4 mini muffins.

Vegan Coconut Banana Mini Muffins

Each time I walked by these adorable coconut banana mini muffins I grabbed one and popped in my mouth. One bite of absolute deliciousness. These would be great for breakfast, as a snack and packed into lunches. Adding a bit of Earth Balance or Coconut Butter makes them even more incredible.

Vegan Coconut Banana Mini Muffins

The recipe makes about a dozen muffins and 2 dozen mini muffins. I decided to add sprinkles to one dozen of my coconut banana mini muffins for the kids because anything with sprinkles is always more fun to eat, just like bite-sized food! Double fun right here.

Vegan Coconut Banana Mini Muffins

If you like bananas and shredded coconut, I’m confident you’ll fall in love with the sweet, bright flavor and contrasting textures in these comforting little treats. I know that my family certainly did!

Vegan Coconut Banana Mini Muffins

Look at all those cute little coconut banana mini muffins!

What’s your favorite kind of muffin? Do you prefer mini muffins, regular sized muffins, or are the jumbo muffins more your style?

Vegan Coconut Banana Mini Muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2 dozen mini-muffins


  • 1 cup whole grain spelt flour
  • 1 cup oat flour
  • 1/2 cup grated coconut
  • 1/4 cup unrefined sugar
  • 1/4 to 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1-2 ripe mashed bananas
  • 3/4 cup plain nondairy milk
  • 1/4 cup pure maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons grapeseed oil


  1. Preheat oven to 375 F
  2. In a large bowl, combine the dry ingredients, sifting in baking powder and baking soda. Stir until well combined.
  3. In another bowl, combine the mashed bananas, milk, maple syrup, vinegar, vanilla, and oil. Add the wet mixture to the dry mixture, and stir until well combined.
  4. Scoop the mixture into a lined muffin tins.
  5. Bake these delightful mini-muffins for 14 to 15 minutes.
  6. Remove from oven and allow to cool for a few minutes in the pan, then transfer muffins to a cooling rack.


Recipe from Let Them Eat Vegan by Dreena Burton

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Vegan Coconut Banana Mini Muffins

**This recipe is being shared on Wellness Weekends and Healthy Vegan Fridays**

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{ 6 comments… add one }

  • Megan June 12, 2013, 7:55 am

    Blogging really makes me question why I don’t bake. These look awesome!! I ran my pantry empty of all flour and oats a few months ago ha, far to lazy to replenish the whole baking stash!

    • Anna June 12, 2013, 9:06 am


      I know what you mean about blogging and baking. I read several food blogs and wish I had the time to bake and cook all of the wonderful recipes I come across.

      These muffins are worth replenishing your baking stash, just sayin’ ;-)

  • Caity @ Moi Contre La Vie June 12, 2013, 9:13 am

    These sound perfect, can’t wait to make them for my roadtrip this weekend! <#

    • Anna June 12, 2013, 10:28 am

      That sounds perfect! They will make a great travel snack.

  • Luv What You Do June 13, 2013, 9:37 am

    Someone just told me that they added coconut to one of my banana bread recipes. What an awesome idea! I can’t wait to try these!

    • Anna June 13, 2013, 5:24 pm

      Coconut adds a wonderful texture! Let me know if you try them.

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