Breakfast | Dessert

Vegan Banana Breakfast Muffins

These breakfast muffins are amazingly delicious. When topped with our easy coconut almond butter and a slice of banana, they make 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 lunchbox treat!

prep time
cooking time
Recipe by Veggieful


Muffin mixture:

1 cup purred 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

Other: 30 slices of banana

* You must use overripe bananas... these will give the extra banana-ry flavour and also add a delicious sweetness.
** I 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!


  1. Preheat oven to 180C 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. (If you don't have electric beaters, just beat using a wooden spoon and your amazing muscles.) Divide the muffin mixture between the patty pans.
  3. Bake for 10 minutes until the muffin tops bounce back when touched and a skewer comes out clean when poked into the centre. Allow to cool for 5 minutes.
  4. In the meantime, make the coconut almond butter by adding the coconut and almond to a high speed food processor and process until a smooth paste has formed.
  5. Add the maple syrup and soy milk to the processor and process until smooth and creamy.
  6. Spread the almond coconut butter mixture onto the tops of the muffins. Top with a slice of banana.
  7. Serve immediately or freeze for a guilt-free power breakfast or healthy lunchbox snack. Enjoy!