Three golden muffins in paper cases on a pale blue napkin

Healthy muffins

  • makes 12
  • Easy

Bursting with banana and pineapple, and gently spiced with cardamom and cinnamon, these vegan crumble muffins make for a moreish afternoon snack


Bake these healthy muffins, then check out our carrot cake muffins, sugar-free banana bread, healthy blondies and more vegan baking recipes.



  • wholemeal plain flour 275g
  • traditional oats 100g
  • flaked coconut 30g
  • maple syrup 70ml
  • ground flaxseeds 1 tbsp
  • bananas 2 ripe
  • coconut milk 150ml
  • baking powder 2 tsp
  • bicarbonate of soda ½ tsp
  • ground cardamom ¼ tsp
  • ground cinnamon ½ tsp
  • pineapple in juice 250g tin, drained and chopped


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Line a standard 12-cup muffin tin with muffin cases. Tip 25g of the flour, 20g of the oats and all the coconut flakes into a large bowl and stir together with a pinch of salt. Add half the maple syrup and stir with a fork until combined. Set aside – this is your topping.

  • Step 2

    To make the flax egg, combine the flaxseeds with 3 tbsp of water in a small bowl. Let it sit for about 5 minutes until thickened. Mash the bananas in a medium bowl and whisk in the flax egg, coconut milk and the remaining maple syrup.

  • Step 3

    Whisk together the remaining flour and oats in a large bowl with the baking powder, bicarb, cardamom and cinnamon with a pinch of salt. Pour the wet ingredients into the dry and stir together until just combined. Fold in the pineapple.

  • Step 4

    Divide the batter between the muffin cases, then top the muffins with the crumble mixture. Transfer to the oven and bake for 20 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Leave to cool for 5 minutes in the tins, then transfer to a wire rack to cool completely.

Try more easy vegan baking ideas

Easy Vegan Banana Bread Recipe

Nutritional Information

  • Kcals 192
  • Fat 5.1g
  • Saturates 3.4g
  • Carbs 30.1g
  • Sugars 8.5g
  • Fibre 3.9g
  • Protein 4.5g
  • Salt 0.3g