Hey friends! Another vegan bake treats here with vegan muesli banana bread (loaded with nuts and seeds) A good breakfast alternative if you have the same breakfast routine at home.
Disclaimer: This post contains links to an affiliate website or links to an Amazon shop. As an affiliate member, I will earn from qualifying purchases made by you at no additional cost ever. I appreciate the purchase you made. Read my disclosure.
I think this is my favorite muesli variant which is mainly oats, dried nuts, and seeds. Although it locks the sweetness of dried fruits this is better if you are trying to be conscious about those calories. And since Bananas are naturally sweet you don’t need that extra sweetness from the dried fruits.
Instead of using 2 cups of unbleached all-purpose flour, I decided to lessen the flour into 1 cup and use ½ cup each of whole grain flour and whole wheat flour for more fiber.
For the fat, I use oil in this vegan muesli banana bread. You can also try using ¼ cup of applesauce instead of oil or vegan butter with the same amount.
I also skipped the flax egg for this recipe, but did you know that flax egg is actually better than egg if you are calorie and number conscious.
Here’s an easy classic banana bread recipe both egg-free and oil-free. Also, you can check the benefits of bananas which I added in that recipe article.
For the Muesli, you can incorporate more in the batter when mixing all the ingredients or sprinkle a generous amount on top just before baking. Do check the notes sections for substitutes and other information when baking these vegan muesli banana bread.
Aside from Banana bread, you can also use muesli to make cookies as breakfast and snacks. Do check my vegan muesli breakfast cookies here.

Vegan Muesli Banana Bread
Ingredients
- ¼ cup muesli ( I use dried nuts and seeds)
- 2 overripe bananas
- 1 cup all-purpose flour (unbleached)
- ½ cup whole grain flour
- ½ cup whole wheat flour
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup canola oil
- 2 tsp vanilla
- ¼ cup almond milk (unsweetened)
Instructions
- Preheat the oven to 350°F or 180°C and prepare your baking pan with a silicone baking mat or parchment paper.
- In a medium-size bowl mix dry ingredients using a spatula. All-purpose flour, whole grain and whole wheat flour, baking soda, and salt. You can add muesli in this part so the whole batter will have muesli.
- In a separate bowl mash bananas and add sugar, oil, vanilla, and almond milk. Mix well until everything is combined.
- Slowly pour the dry mixture with the liquid mixture using a wooden spatula and mix well until everything is combined and no more dry flour.

- Pour batter into your baking loaf pan with parchment paper. The parchment paper should have long sides to easily pull up the banana bread.
- Top with more muesli just before baking and bake for about 30 minutes once the oven temp is set.

- Remove from the oven and let it cool first before serving.
- This muesli banana bread is an addition to my snack, breakfast and sometimes after a meal.
- Serve and enjoy.

- Store in an airtight container to keep it fresh. Store in your counter to last up to 3 days or in the fridge to last for up to 5-7 days.
Notes
- If you don’t have whole grain or whole wheat flour, it’s ok to use all-purpose flour. I don’t recommend using whole grain or whole wheat flour alone as it may have a different texture.
- You can also use white cane sugar for this recipe and increase it up to ¾ cup or 1 cup if you have a sweet tooth.
- You can replace canola oil with vegan butter or applesauce.
- You can substitute the almond milk with water or other non-dairy milk but be sure to use unsweetened.
Nutrition
This recipe can yield 10 servings with 199 calories per serving. Total Fat 7.3g | Saturated fat 1.7g | Cholesterol 0mg | Sodium 246mg | Carbohydrates 30.7g | Fiber 2.4g | Sugar 10.3g | Protein 3.3g | Calcium 12mg | Iron 1mg | Potassium 149mg
Nutrition calculation is based using an online calculator (verywellfit) and for reference use only.

Vegan Muesli Banana Bread
Equipment
- 2 mixing bowls
- measuring cups and spoons
- wooden spatula
- loaf pan for baking
Ingredients Needed
- ¼ cup muesli (I use dried nuts and seeds)
- 2 overripe bananas
- 1 cup all-purpose flour (unbleached)
- ½ cup whole grain flour
- ½ cup whole wheat flour
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup canola oil (sub. applesauce or vegan butter)
- 2 tsp vanilla
- ¼ cup almond milk (unsweetened)
Instructions
- Preheat the oven to 350°F or 180°C and prepare your baking pan with a silicone baking mat or parchment paper.
- In a medium-size bowl mix dry ingredients using a spatula. All-purpose flour, whole grain and whole wheat flour, baking soda, and salt. You can add muesli in this part so the whole batter will have muesli.
- In a separate bowl mash bananas and add sugar, oil, vanilla, and almond milk. Mix well until everything is combined.
- Slowly pour the dry mixture with the liquid mixture using a wooden spatula and mix well until everything is combined and no more dry flour.
- Pour batter into your baking loaf pan with parchment paper. The parchment paper should have long sides to easily pull up the banana bread.
- Top with more muesli just before baking and bake for about 30 minutes once the oven temp is set.
- Remove from the oven and let it cool first before serving.
- This muesli banana bread is an addition to my snack, breakfast and sometimes after a meal.
- Serve and enjoy
- Store in an airtight container to keep it fresh. Store in your counter to last up to 3 days or in the fridge to last for up to 5-7 days.
Video
Notes
- If you don’t have whole grain or whole wheat flour, it’s ok to use all-purpose flour. I don’t recommend using whole grain or whole wheat flour alone as it may have a different texture.
- You can also use white cane sugar for this recipe and increase it up to ¾ cup or 1 cup if you have a sweet tooth.
- You can replace canola oil with vegan butter or applesauce.
- You can substitute the almond milk with water or other non-dairy milk but be sure to use unsweetened.
Did you make this Vegan Muesli Banana Bread? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram
Other Vegan Baked Treats

I love banana bread. Saved this recipe to try later. Thanks!
thank you Gina!
This banana bread looks so hardy! It looks like the perfect afternoon pick me up!
thank you Cindy
I love this recipe. I’m going to have a go at making this today. It’s going to be really useful to have in the house as a healthy snack I think. Thank you.
let me know how it goes! thanks Julia.
Yum! I love how hearty and delicious this looks and banana bread always makes the house smell so good.
thank you Kris.
This variation of banana bread is exactly what I’ve been looking for! I always want some crunch on my bread and adding muesli is so smart!
thank you Emily 🙂
I love a good banana bread. I often make them with chocolate chips, but this sounds like a great healthy alternative too!
I love it with choco chips too 🙂 I hope you can try! Thank you.
This looks delicious and I love that it’s vegan! The instructions seem easy to follow which is good for someone like me who doesn’t really know their way around the kitchen.
thank you 🙂 Let me know when you make it
I love a good banana bread recipe and this one looks amazing!
thanks Inga 🙂
This looks like it will be perfect for breakfast! thank you!
thank you Andra.
It looks nice with sprinkled oats; I’ll have to make it soon!
thank you Mihaela
This banana bread looks really good and a perfect option for vegans. Thanks for sharing!
thank you Ana
Looks like a delicious loaf of banana bread! Banana bread is a crowd favorite in my house, so I’m sure this would go over really well!
thank you Arica
I am definitely going to try this recipe this weekend. I love that it is vegan and prep time is only 15 minutes!
thank you Sarah
I will definitely try this out! I have pinned it so I can g back for it. Thank you so much for sharing!
thank you Josephine
This looks really delicious! I’m not vegan, but vegetarian. I love plant based cooking and baking. I’ll give this one a try. My picky 5 year old would likely enjoy this too 🙂
thank you Karen. Im plant based and really wanted to make dairy-free/ vegan bakes 🙂
I needed a good recipe to use up my overripe bananas. I like how with this banana bread I can have it for breakfast! Looks delicious. Thanks!
Thanks Jacq let me know how it goes 🙂