Vegan Banana Muffins (Gluten-Free)
These delicious muffins taste just like classic banana bread... but in portable, fun-sized form! They're tender, moist, naturally sweetened, and made with no refined oil.
Servings: 12 muffins
Ingredients
Wet ingredients:
- 3 large bananas, very ripe*
- 1/3 cup coconut sugar (or cane sugar)
- 1/4 cup dairy-free milk
- 2 Tbsp. almond butter
- 1 tsp. pure vanilla extract
- 1 tsp. apple cider vinegar
- 2 Tbsp. ground flax + 1/3 cup warm water
Dry ingredients:
- 1 cup oat flour (GF if needed)
- 3/4 cup gluten-free all-purpose flour**
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Instructions
- Flax egg: Make a flax egg by stirring together the ground flax and 1/3 cup warm water in a small bowl. Set aside for 5-8 minutes to thicken. I give it another stir halfway through. (If using cool water, it'll take about 15 minutes to gel.)
- Wet ingredients: In a large mixing bowl, mash the bananas. Then add all other wet ingredients. Add the thickened flax egg. Whisk to combine.
- Dry ingredients & rest: Add all dry ingredients and stir with a spatula until just combined and no dry pockets remain. (Try to avoid over-mixing; the batter should be thick and lumpy.) Set aside and let the batter rest for 10-15 minutes. This allows the oat flour to absorb moisture which creates a softer, less-crumbly texture.
- Oven: While the batter rests, preheat your oven to 375°F (190°C). Line a standard 12-cup muffin pan with parchment baking liners.
- Transfer: After resting, portion the batter evenly throughout the lined cavities. (I use an ice cream scoop with thumb press for easy transferring.)
- Bake: Place in oven and bake for about 18-21 minutes (or until a toothpick comes out mostly clean with a few moist crumbles).
- Cool: Allow the muffins to cool in the pan for 10 minutes. Then transfer to a wire rack and cool for about 60-90 minutes. (This is a very important step because they're soft & fragile when hot, but firm up as they cool. They also need to be completely cool before storing.)
Notes
*Bananas: 3 large bananas is about 1.5 heaping cups mashed. If your bananas are smaller/medium-sized, use about 4-5.
**GF Flour: Most often I use Bob's Red Mill gluten-free all-purpose baking flour, but Bob's gluten-free 1-to-1 baking flour works great too.
For best results: Weigh your flour. You'll find gram measurements in the "metric" tab in the recipe card above. It's much more accurate because flour amounts can vary by volume.
Storing: After FULLY cooled, store muffins in a tightly sealed container for 2 days at room temperature, or 5 days in refrigerator. (You can transfer them to the fridge after 2 days on the counter for another 2-3 in the fridge.) They also freeze great for about 2 months. I thaw them in the fridge overnight. Gently warm them in the microwave for 10 seconds right before enjoying if desired.
Nutrition Per Serving (Estimate)
Calories: 133 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 214 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 39 IU | Vitamin C: 3 mg | Calcium: 47 mg | Iron: 1 mg
