Vegan Whole Wheat Banana Bread Muffins

vegan whole wheat banana bread muffins vegan whole wheat banana bread muffins

One of the best things about banana bread is that you can enjoy it for breakfast, a midday snack, or even for dessert! Our vegan whole wheat banana bread recipe can be used to make one loaf of banana bread or 12 muffins.

Wondering what that glaze is on top of our muffins? It's a dairy-free maple cinnamon glaze made with Elmhurst walnut milk, maple syrup, powdered sugar, and cinnamon!


  • • ½ Cup Elmhurst Unsweetened Milked Walnuts™
  • • 2 tsp. Apple Cider Vinegar
  • • 2 ½ cups Ripe Bananas, mashed
  • • ½ cup Maple Syrup
  • • ½ Cup Coconut Oil, melted
  • • 2 tsp. Vanilla
  • • 2 Cups Whole Wheat Flour
  • • 2 tsp. Baking Soda
  • • 1 tsp. Salt
  • • 1 tsp. Cinnamon
Optional - Maple Cinnamon Glaze

**Other Optional Toppings: A whole banana sliced in half length-wise, vegan chocolate chips, or chopped walnuts


  1. Preheat oven to 350 degrees and grease your desired pans. In a small bowl, whisk together Elmhurst Unsweetened Walnut Milk and apple cider vinegar and set aside.
  2. In a large bowl combine mashed bananas, sugar, coconut oil, and vanilla. Add in the walnut milk mixture and mix until fully incorporated.
  3. Add flour, baking soda, salt, and cinnamon to your batter stirring gently until just combined.
  4. Transfer your batter into a muffin tin or loaf pan and add any toppings. For muffins: Bake 12-15 minutes until the top turns a golden brown. For a loaf: Bake for about 1 hour or until top is golden and a toothpick or knife comes out clean.
         Yields: 12 Muffins or 1 Loaf

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