Vegan Banana Apple Muffins

12 servings, ready in 45 minutes

These muffins will be a hit at your home! They are moist, sugar-free and vegan! No excuse not to try them today.


Preheat the oven to 180°C. Line a 12-count muffin tray with paper muffin cases. Set aside.

Combine the vinegar and milk, dice the apples and set aside.

In a bowl, add the flour, bicarbonate of soda, cinnamon powder and Splenda Granulated, mix until ingredients are well combined.

In another bowl, mash the bananas with a fork, then stir well with coconut oil (liquid) and the almond milk mixture. Add the dry mixture and gently mix everything together until it forms a smooth batter. Add in the diced apples and baking powder and mix well, being careful not to over-mix.

Spoon the mixture into the muffin cases, sprinkle some cinnamon on top and bake for 20-25 mins, until golden brown. Allow the muffins to cool for at least for 10 min before removing from the tray.

Enjoy with a cup of coffee or your favourite tea!


  • 1 red apple, diced
  • 3 ripe bananas, peeled
  • 50ml almond milk
  • 1 tsp vinegar
  • 3 tbsp coconut oil
  • 230g plain flour
  • 20g Splenda Granulated
  • 1 tsp bicarbonate of soda
  • ½ tsp baking powder
  • 1 tbsp cinnamon powder

Nutrition information

per serving
Energy 145kcal
Fat 3.80g
of which saturates 3.00g
Carbohydrate 68.0g
of which sugars 5.70g
Protein 2.50g
Salt 0.00g

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