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Irresistible Vegan Banana Muffins with Sweet Apple Chunks

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Irresistible Vegan Banana Muffins with Sweet Apple Chunks #vegan #vegetarian #banana | hurrythefoodup.com

Kat’s done it again!

After insisting to Howie and myself that vegan, and therefore eggless snacks are far more than an equal to just your standard veggie ones, she took it upon herself to prove it to be true.

And she really did.

These irresistible vegan banana muffins with sweet apple chunks are the real deal – they taste awesome and are on the totally well-behaved end of the healthy spectrum.

That’s some pretty sexy muffins.

You’ll be pleased to hear they’re very easy to make too – all you need to do is chop an apple, mix it with the other ingredients, and chuck the resulting eggless mixture into a muffin tray and bake for fifteen minutes.

Done!

Irresistible Vegan Banana Muffins with Sweet Apple Chunks #vegan #vegetarian #banana | hurrythefoodup.com

Healthy Banana Muffins – Know Your Sugar

For obvious reasons, sugar gets a lot of bad press. And rightly so. It causes many problems, not least obesity and heart disease (1).

But not all sugar is the same. Taking it from fruits brings many great benefits – it’s the added sugar we need to worry about (2).

So how do we make that work for us?

Use bananas to make things sweet! Brown bananas get really sugary and make a great natural sweetener – so sweet in fact they can be used instead of sugar.

We use them in several recipes already – our two ingredient pancakes for example – and it works a treat.

A very handy trick is to let a few bananas go brown, then throw them in the freezer.

When you need one for a recipe, take it out, let it soften for a bit and you’re sorted. A ready supply of natural sugar.

Before you rush off to try these mega muffins I’d like to shout out over to Christine from Vermilion Roots!

She’s a great blogger with some lovely recipes. Have a look!

Irresistible Vegan Banana Muffins with Sweet Apple Chunks #vegan #vegetarian #banana | hurrythefoodup.com
Irresistible Vegan Banana Muffins with Sweet Apple Chunks
4.67 from 36 votes
Irresistible Vegan Banana Muffins with Sweet Apple Chunks. A super speedy muffin recipe that proves healthy, eggless snacks are far superior to any others!
Cuisine:Vegan
Diet: dairy-free, egg-free, vegan
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Servings:12 muffins
Calories:171kcal

Ingredients

Optional

Instructions

  • Preheat the oven to 200C/390F
  • Wash the apple, cut out the core and dice (no need to peel ‘cos most of the goodies are in the skin) and throw them into a large mixing bowl.
  • Peel the bananas and mash and mix them with the apple pieces in the bowl. Now add all the other ingredients (throw the optionals in at this point too) and mix well (Kat found it easiest with a big wooden spoon but you can also use a hand mixer, or even just your hands).
  • Then fill the muffin tray evenly with the mixture and sprinkle some toppings on top for decoration (if required).
  • Bake for 15-20 min and enjoy!
    Irresistible Vegan Banana Muffins with Sweet Apple Chunks are ready to eat | Hurry The Food Up

NOTES

EQUIPMENT:
Muffin tray
Muffin liners (not necessary but makes the cleaning of the muffin tray a lot easier)
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Nutrition

Nutrition Facts
Irresistible Vegan Banana Muffins with Sweet Apple Chunks
Serving Size
 
82 g
Amount per Serving
Calories
171
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1.3
g
8
%
Sodium
 
68
mg
3
%
Potassium
 
141
mg
4
%
Carbohydrates
 
20
g
7
%
Fiber
 
2.9
g
12
%
Sugar
 
5.3
g
6
%
Protein
 
3
g
6
%
Vitamin C
 
5
mg
6
%
Calcium
 
10
mg
1
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

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Recipe Rating




59 comments
  1. 5 stars
    Absolutely delicious! I baked them a bit longer just to make sure they were well done, they came out perfect! I added some cinnamon and replaced the oil with peanut butter 😛
    I highly recommend this recipe, the muffins taste so indulging and yet they are healthy!

    1. Awesome, thanks Clémence! Really glad you enjoyed them and your substitutes sound very tasty indeed!

  2. are they freezable and for how long

    1. Hi David, yep these should be fine in the freezer! I’d use a zip-lock bag. They’ll last a good couple of months as well 🙂

  3. 5 stars
    These were very tasty. Wish I had not used muffin liners, however, as the muffins stuck badly. Used white flour (out of whole wheat) and half canola and half olive oil–maybe that made a difference.

    1. Hi Lisa! Arr sorry they stuck, though I’m glad they were still tasty! Yes I think I’d skip the liners as well, I usually do these days. The white flour and oil should both be fine 🙂

  4. What can I use in place of soy milk? I don’t have milks of any kind in the home and wouldn’t want to get one just for this recipe.

    Thanks.

    1. Hi Raj! My second option would be almond milk. Alternatively oat milk. If that’s not an option. Do you have any kind of cream at home? You could “stretch” it with some water and us that 🙂