Tiramisu Banana Bread Muffins (Vegan Gluten-Free)

These Tiramisu Banana Bread Muffins are fluffy, spongey and tender, made with real wholesome ingredients and packed with chocolate chips, coffee and whipped coconut cream. They are naturally plant-based, egg-free and gluten-free.

I love banana bread and I also love tiramisu and muffins, so this was a natural recipe choice. Combining three of the best things in one, with lots of chocolate chips makes for a delicious little bake that is fluffy, so moist and tender while being easy and effortless to make. they are made with wholesome ingredients like banana, oat flour and peanut butter and have that classic high bakery-style muffin top, too.

A few Tiramisu Banana Bread Muffins
Tiramisu Banana Muffins

Why will I love these muffins?

These muffins have it all:

  • Fluffy, tender and moist
  • Taste like coffee, cream and banana bread in every bite
  • Naturally egg-free, plant-based and dairy-free
  • Easily gluten-free and nut-free
  • Easy to make in one bowl
  • High in fibre and a source of natural protein
  • Easy to make in a few steps
  • Naturally sweetened
  • Uses simple, accessible ingredients
  • Great for all the family (can be made using decaf coffee)
  • Combines the classic tiramisu dessert and banana bread
  • Great to make for meal prep as snacks, breakfast or dessert
  • Delicious topped with yoghurt, too

If you already love the sound of these muffins then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with their weights in the recipe card and see my favourites in the “shop the recipe” section.

For the muffins:

  • Ripe banana: the riper the better as they are softer and much sweeter which is ideal for these muffins. Make sure to weigh the bananas as they vary so much in size.
  • Plant based milk and apple cider vinegar: when mixed together, this curdles, forming a buttermilk which binds this egg-free batter. You can use any dairy-free milk like oat, almond, soya or coconut (from the carton).
  • Maple syrup: for sweetness. You can also use agave syrup or another syrup.
  • Smooth peanut butter: this adds a delicious rich texture as well as a subtle peanut butter flavour. You can also use almond or cashew butter or try tahini or sunflower seed butter to make these muffins nut-free.
  • Vanilla essence and salt: for flavour.
  • Plain or gluten-free flour: you can use either flour, to make for the fluffiest muffins. If you are using gluten-free flour, make sure that it contains xanthan gum, or add ¼ tsp to your flour.
  • Oat flour: or start with oats and blend them into a flour-texture. Make sure your oats are gluten-free, where needed.
  • Raising agents: baking powder and bicarbonate of soda create a lovely rise and that classic high-top.
  • Cinnamon: for flavour.
  • Dark chocolate chips: or you can use a bar of chocolate, chopped up.

For the tiramisu top:

  • Coffee: make strong espresso coffee and brush over the muffins for a subtle coffee flavour. This can be decaf coffee, too. Or, if you prefer, you can skip this step.
  • Coconut whipping cream: I love coconut cream but you can also use dairy-free whipping cream or thick coconut yoghurt.
  • Cacao powder: for the classic tiramisu dusting. You can also use cocoa powder.
  • Coffee beans: these are just for decoration and you can also use extra chocolate chips, if you prefer.

Are these gluten-free and nut-free?

These are naturally gluten-free as long as you use gluten-free flour and check your oats are gluten-free. To make these nut-free, use tahini or sunflower seed butter instead of peanut butter and check your chocolate, cream and milk are all nut-free.

How do I make them?

These are easy to make in a few steps:

  • Mash the banana: and weigh it out.
  • Whisk together all of the wet ingredients: until smooth.
  • Add in the dry ingredients: and stir again.
  • Fold in the chocolate chips: and divide between the muffin cases.
  • Bake until fluffy, golden and well risen: an inserted skewer will come out clean.
  • Allow to cool fully on a wire rack: otherwise, the cream will slide off.
  • Brush the muffins with coffee: all over.
  • Pipe on the cream: or use a spoon.
  • Dust with cacao powder: and decorate with coffee beans, if you like.

How long will they last?

These muffins will keep for 2-3 days in the fridge in a sealed container (or without the cream for 3-5 days). You can freeze the muffins without the cream for 1 month, wrapped well, and allow to defrost before decorating.

Two Tiramisu Banana Bread Muffins on a plate
Two Tiramisu Banana Muffins

What else can I bake?

If you are looking for more muffins and banana bakes:

Two Tiramisu Banana Bread Muffins

Tiramisu Banana Bread Muffins (Vegan Gluten-Free)

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

These Tiramisu Banana Bread Muffins are fluffy, spongey and tender, made with real wholesome ingredients and packed with chocolate chips, coffee and whipped coconut cream. They are naturally plant-based, egg-free and gluten-free.


For the Muffins:

  • 1 ripe large or 2 small bananas, mashed (125g in total)
  • 120ml plant-based milk
  • 1 tsp apple cider vinegar
  • 60ml (4 tbsp) maple syrup
  • 45g (3 tbsp) smooth peanut butter
  • 1 tsp vanilla essence
  • 105g plain or gluten-free plain flour
  • 35g oat flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp cinnamon
  • 80g dark chocolate chips

To Decorate:

  • 30ml hot coffee
  • 200ml dairy-free whipping cream or coconut yoghurt
  • 1 tbsp cacao powder
  • Extra coffee beans


  1. Preheat the oven to 160Fan/180ºC and grease 6 large or 8 regular muffin holes. You can also use paper cases, if you prefer.
  2. Mash the banana and weigh out the correct amount. Stir together the plant-based milk and apple cider vinegar and leave for 5 minutes to curdle.
  3. Into a large mixing bowl, whisk together the banana, milk mix, maple syrup, peanut butter and vanilla until smooth. Sift in the flour and add the oat flour, baking powder, bicarbonate of soda, cinnamon and salt. Whisk to a thick, smooth batter. Fold in the chocolate chips.
  4. Use a large spoon or ice cream scoop to divide the batter between the cases, filling to the top.
  5. Bake in the oven for 17-20 minutes (or a few minutes more if making 6 muffins) until well-risen, golden and an inserted skewer comes out clean. Remove the muffins from the tin and allow to cool on a wire rack.
  6. When ready to serve, whip up the cream or yoghurt until fluffy. Place in a piping bag, or use a spoon.
  7. Brush each muffin with some coffee and then pipe or spoon over the cream or yoghurt. Dust with cacao powder and add on some coffee beans, if you like.
  8. Enjoy straight away or keep in the fridge for 2-3 days in a sealed container, or in the freezer for 1 month without the cream. Allow to defrost before decorating.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Tiramisu Banana Bread Muffins so so please leave your comments below. If you do make this banana bread, I would love to see so please tag me in your loaves, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With tiramisu muffin love x

p.s. this recipe was first made with Morrisons Supermarket, but this blog post is not sponsored and all opinions are my own.

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