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


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

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