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Vegan Banana Muffins With Coconut Oil And Cinnamon Sugar Topping – healthier sweet treat, easy to make, sweet, delicious and completely vegan.

Banana Muffins
Vegan banana muffins with cinnamon topping 1 (1 of 1)
Vegan Banana Muffins With Sugar Cinnamon Topping

I’ve been looking for good banana muffin recipes and it can be hard to find one.

I decided to try’s recipe for vegan banana muffins with coconut oil and cinnamon sugar topping.

These are vegan and I was nervous if they are going to taste ok, but they turned out amazing.

No eggs or dairy are used in the recipe.

I used almond milk, but if you are not vegan, I think low fat milk should be ok.

Oil/butter is substituted with coconut oil, which makes these muffins moist and fluffy.

If you are not a fan of coconut oil, you may use canola, but I love the moisture that coconut oil brings to baked goods.

At first I thought to skip the cinnamon sugar topping, because I obviously did not want extra sugar, but I dipped the muffins in it at the end and it brought extra crunch and great flavor.

Plus cinnamon is good for you, because it is a great antioxidant.

I had to brush the tops with some coconut oil before dipping them in the cinnamon topping.

Averie recommends to bake these muffins at a higher temperature (400 F/205 C), since they are eggless and you need them to rise as much as possible.

Another great thing about this recipe is that you don’t even need a mixer.

Mixing everything with a rubber spatula and ensuring that you don’t over mix will create a great texture.

If you do over mix, muffins will be tough, they will taste good but texture won’t be right.

Vegan Banana Muffins

I baked 17 medium sized muffins, but feel free to make mini muffins if you’d like.

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5 from 1 vote

Banana muffins with coconut oil and cinnamon sugar topping

By Lyubomira L
Banana muffins with coconut oil and cinnamon. Fluffy and moist, vegan, no dairy and eggs used.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 17


  • 1 cup mashed very ripe bananas, (2 medium bananas)
  • 1 3/4 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1 1/4 cups sugar
  • 1/2 cup melted coconut oil at room temperature
  • 1/2 cup milk at room temperature, (warm up for 20 seconds in the microwave) , almond or coconut can be used
  • 1/4 cup light brown sugar
  • 2 tbsp vanilla extract
  • For dipping:
  • 1/3 cup sugar
  • 1 tbsp cinnamon
  • coconut oil for brushing, ( 2 tbsp)


  • Preheat oven to 400 F (205 C). Line muffin tin with baking cups, or spray with oil and flour pan.
  • In an bowl mash bananas and set aside.
  • In a large bowl combine dry ingredients 1 1/2 cups flour, 1 tbsp baking powder, 1 tsp cinnamon and 1/8 tsp salt and stir to incorporate. Set aside.
  • In a medium bowl combine 1 1/4 cup sugar, 1/4 cup brown sugar, 1/2 cup coconut oil, 1/2 cup milk and 2 tsp vanilla. Stir to incorporate. Fold in mashed bananas.
  • Carefully pour wet mixture into dry, mixing until well combined. Do not over mix. Batter is thick, but if it appears too thick, you can add more milk.
  • Using an ice-cream scoop transfer batter into the muffin tin, filling each cup about 3/4 of its size.
  • Bake until tooth pick inserted in the middle comes out clean. It took 15 minutes for mine to bake.
  • Remove from the oven and let muffins cool in the muffin tin for 10 minutes, then transfer to a cooling rack to cool to room temperature.
  • If you decide to dip muffins in the cinnamon-sugar topping, brush tops with coconut oil and then dip them into it.


Calories: 197kcal, Carbohydrates: 32g, Protein: 1g, Fat: 6g, Saturated Fat: 5g, Sodium: 22mg, Potassium: 101mg, Sugar: 22g, Vitamin A: 10IU, Calcium: 49mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

They can be stored in an air tight container at room temperature for 4-5 days.



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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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    1. Hi Jada, For the mini muffins I usually bake 10 minutes less. I fill then 2/3 full. I suggest that you keep a close eye on them, as they may bake faster.

  1. In your list of ingredients you say   1. 3/4 c flour but in your steps for preparation you say  1. 1/2 c flour.   Which one is correct. ?  Thank you 

  2. I’ve tried many banana muffin/bread recipes and this by far is THE best one! Super moist and yummy. I use unsweetened almond milk and just born sugar (about 1 cup) and it works well too. Thank you for this great and easy recipe!