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  • HoneyLetsEat


Updated: Apr 3, 2021

This is my go to recipe whenever I have ripe bananas on hand. They are refined sugar-free and make a great breakfast, or snack at any time of the day. I’ve been playing with this recipe for quite some time, and I think I’m finally happy with it. Baking is a science, so making something eggless or vegan, and still getting that fluffy texture, can be quite difficult!

These muffins are perfect as is, but from time to time, I like to spice things up a bit by adding chocolate chips, nuts of sometimes both! Walnuts or pecans are both buttery and complement the banana muffin. Nothing beats them fresh out of the oven with some good old peanut butter drizzled over the top! I mean is there a more classic combination than peanut butter, banana and chocolate?!


*Makes 12 muffins*


3 ripe bananas, mashed

⅓ cup melted coconut oil or any other neutral tasting oil

⅓ cup maple syrup (vegan) or honey (not vegan)- I’ve used both, maple syrup makes the muffins slightly sweeter

2 flax eggs (2 tbsp of ground flaxseed + 5 tbsp of water)

1 tsp vanilla extract

1 tsp baking soda

½ tsp baking powder

½ tsp salt

½ tsp cinnamon (optional)

1 ¾ cups whole wheat flour

⅓ cup oats (quick cooking or old fashion rolled oats)

⅓ cup of chopped pecans (optional)

⅓ cup of dark chocolate chips (optional)

*Optional ingredients are flavouring agents- add whatever you want/have!*


1. Preheat the oven to 325 F, and grease a muffin tray (I just use cooking spray).

2. In a small bowl, combine the ground flax seeds and water, then let it gel for 5 minutes. This will act as the egg replacement in the recipe.

3. In a bowl, mash the bananas until little to no clumps remain. Then add in the coconut oil and the maple syrup.

4. Add the flax eggs and stir.

5. Add the baking soda, baking powder, salt, cinnamon and vanilla extract- combine well.

6. Add the whole wheat flour and the oats, stir until it is 70% combined.

7. This is the time for add-ins! Chocolate chips, nuts, whatever you want- add them in now, and stir until just combined. Do NOT over-mix- the muffins will end up being gummy inside if you do.

8. Evenly divide the batter and then bake for 25-30 minutes. To check doneness, insert a toothpick into the centre, and if it comes out clean, you’re good to go!

9. Let muffins cool in the tray for 5 minutes, then transfer to a cooling rack for 15-20 minutes.

You can store these in an air-tight container in the fridge for a few days. Just warm them up in the microwave before eating. They are a great breakfast meal prep option!

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