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Servings: 17

Banana muffins with coconut oil and cinnamon sugar topping

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Banana muffins with coconut oil and cinnamon. Fluffy and moist, vegan, no dairy and eggs used.
5 from 1 vote
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  • 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)


  1. Preheat oven to 400 F (205 C). Line muffin tin with baking cups, or spray with oil and flour pan.
  2. In an bowl mash bananas and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Using an ice-cream scoop transfer batter into the muffin tin, filling each cup about 3/4 of its size.
  7. Bake until tooth pick inserted in the middle comes out clean. It took 15 minutes for mine to bake.
  8. 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.
  9. If you decide to dip muffins in the cinnamon-sugar topping, brush tops with coconut oil and then dip them into it.
Course: Dessert
Cuisine: American

Nutrition Information

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