Simple One Bowl Banana Coconut Muffins (plant-based)

Whip up a batch of these deliciously moist Simple One-Bowl Banana Coconut Muffins in less than 25 minutes. They are wholesome, plant-based, and made from just a few simple ingredients.

Running from soccer practice to dance to school events and all of the in-between leaves me with little time to spend on cooking. Simple recipes are a game-changer for me and my lack of extra time.

One-bowl recipes, in particular, scream out to me. Heck, if I can only dirty up one bowl, use a few ingredients, and finish the dish within 30 minutes or less, it is a success in my books.

That is why I created these delicious one-bowl muffins. They are kid-approved, healthy, and simple. Who doesn’t love a recipe like that?

Banana, coconut, and chocolate come together nicely in this easy recipe. It tastes like you’re taking a bite out of a gourmet piece of sweet bread that took all day to make, but in reality, only took 25 minutes to make and is probably much better on the waistline.

If you have a few ripe bananas lying around and 30 minutes to your name, this recipe is for you! If you are looking for a nutritious snack to keep in your fridge for the week or looking for a meal prep recipe, this is it.

The Ingredients

Bananas: Make sure to use very ripe bananas for this recipe. They cook better and have a distinct taste.

Nut butter: My go-to for this recipe is almond butter. I am sure peanut butter or cashew would work as well. I like the neutral flavor of almond butter. It’s the perfect little touch to these delicious muffins.

Maple syrup: I love the sweet flavor of pure maple syrup. There is no other sweetener that compares. And, this sugar alternative is unprocessed which makes it a better choice over varieties such as white processed sugar.

Cinnamon: I am not sure if you are like me, but I do enjoy the taste of cinnamon yet it can also be overpowering in baked goods. The amount used in this recipe offers just a subtle hint of spice which I love!

Coconut flour: I am a full-blown coconut lover over here. Which is why I enjoy using coconut flour whenever I get the chance to bake.

Chocolate: When I bake with chocolate, I usually lean towards a dairy-free and sugar-free version. Whole Foods and Sprouts always carry an option or two.

The Instructions

Step one: Preheat your oven to 350 degrees Fahrenheit.

Step two: Add 8 liners to a cupcake tin.

Step three: In a medium bowl, add the peeled bananas and mash them up completely.

Step four: Add the rest of the ingredients, except the chocolate chips, and mix until fully incorporated.

Step five: Add in chocolate chips and give it all a good stir.

Step six: Fill each cupcake liner to the top. These muffins just slightly rise so you do not need to worry about overfilling. Sprinkle on a few additional chocolate chips over the tops.

Step seven: Bake them in the oven for 20-25 minutes. Check if they are done by sticking a toothpick into the center of a muffin. If it comes out without any wet-looking batter, then you are all set. *Do keep in mind that these muffins are extra moist so you may see a little muffin come out on the toothpick.

Step eight: Allow the muffins to cool for ten minutes. Transfer them to a cooling rack. Once they are completely cool, place them in an airtight container and store them in the fridge.

Storage

They should last up to a week in the fridge. Warning, these are SO good out of the oven when they are warm. And, as a side note, they are pretty soft inside. I have found that a day in the fridge will harden them up a bit.

More Delicious Plant-Based Muffin Recipes

peanut butter protein blender muffins

one-bowl vegan coconut oat blueberry muffin recipe