September 16, 2013

Vegan Healthy Banana Breakfast Muffins Recipe

There are two types of people; breakfast people and non-breakfast people. I am a 100% must-eat-breakfast-as-soon-as-I-wake-up person. Jerome is the complete opposite. Eating in the morning doesn't appeal to him so I try as hard as I can to think of delicious yet healthy recipes to entice him to eat and get up out of his warm bed. So here is our guilt-free healthy banana breakfast muffin that is not only filling but is also amazingly delicious and only contains 63 calories!!! You wouldn't believe how tasty it is until you try them... and is doesn't contain any naughty ingredients! When topped with our easy decadent coconut almond butter and a slice of banana, it is a to-die-for breakfast muffin. I won't be surprised if you eat these for dessert too! Freeze these for breakfast, snacks or as a healthy lunchbox treat! Hope you love them :)

makes 30 mini muffins

Muffin mixture:
   1 cup puréed overripe banana*
   15 dates, finely chopped
   1 cup Soy Milky Lite
   240g (1 1/2 cups) wholemeal flour
   1 teaspoon vanilla essence
   3 teaspoons baking powder
   2 tablespoons pure maple syrup

Coconut almond butter:
   1 cup desiccated coconut
   1/4 cup almonds
   1 tablespoon maple syrup
   2 tablespoons Soy Milky Lite

   30 slices of banana

  1. Preheat oven to 180 degrees celsius and line muffin trays with 30 mini patty pans.
  2. In a large bowl, add all muffin mixture ingredients and use electric beaters to beat until smooth without lumps (If you don't have electric beaters, just beat using a wooden spoon and your amazing muscles).
  3. Divide the muffin mixture between the patty pans.
  4. Bake for 10 minutes until the muffin tops bounce back when touched and a skewer comes out clean when poked into the centre.
  5. Allow to cool for 5 minutes before serving.
  6. In the meantime, make the coconut almond butter by adding the coconut and almond to a high speed food processor for a couple of minutes or so and process until a smooth paste has formed.
  7. Add the maple syrup and soy milk to the processor and process until smooth and creamy.
  8. Spread the almond coconut butter mixture onto the tops of the muffins.
  9. Top with a slice of banana.
  10. Serve immediately or freeze for a guilt-free power breakfast or healthy lunchbox snack. Enjoy!

  • *By puréed banana I mean to process bananas until smooth and creamy.
  • You must use overripe bananas... these will give the extra banana-ry flavour and also add a delicious sweetness.
  • I have added 2 tablespoons of maple syrup to the muffin mixture. Feel free to add more sweeteners if desired.
  • The coconut almond butter is optional... you can just eat the muffins by themselves if you like. They will still be delicious!
  • These will be great to freeze. Freeze them for breakfasts and lunchboxes! Yum yum yum!

The nutrition information above is an approximate guideline.


  1. Will definitely try these!

  2. Hi Madison! These sound great! Do the dates need to be pureed as well or do you leave them "chunky" by only chopping them? :-)

  3. I love coconut butter but I've never thought of making coconut almond butter. Great idea! I love these cute little muffins. :)

  4. These were AWESOME! I made these for my family and we all loved them. it is great knowing that they are healthy too! I didn't have to feel guilty and we ate them for breakfast and dessert

    1. Hello Ellie,
      Thanks for your comment. I am so glad that you enjoy it :)

  5. The muffins are delicious, but my coconut almond butter did not come out right. From my cupboard, I had a choice between regular shredded coconut and reduced fat, finely shredded unsweetened baking coconut. I chose the latter since it seemed closer to the google definition of "dessicated coconut". I kept adding more soy milk but it refused to stick together. I finally just threw it out and served the muffins to my husband plain (he loved them). Suggestions? Should I have used the regular coconut? Maybe there was something weird going on with the almonds? Thanks, Ivy

    1. Thanks Ivy! I am not sure what happened with the coconut almond butter... It should always come together. The only thing I could suggest is to make sure that you process the coconut and almonds long enough until it forms a cream itself... then you can add the other ingredients. I don't know why it wouldn't stick together when it should be soft and pliable. Thanks!

  6. I made these today for my childrens lunchboxes and they loved them. I am really glad that they liked the butter because they don't like nuts by themselves. So it was nice to get them to eat nuts without really knowing what it was. WIll definitely make these again. Took your advice and froze heaps of them.

  7. Do these have to be either served immediately OR frozen? I wanted to make these for my coworkers but I would need to make them the night before. Would they be okay refrigerated for about 12 hours?

  8. Wow these look really lovely and the photos are so pretty also.