Last updated - ; Published - By Rhian Williams 42 Comments
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These Gluten-Free Vegan Banana Muffins areseriously moist, super easy to make andfree from sugar! They're fillingandsatisfying and perfect for breakfast,a snackordessert. It's a great basic recipe that you can easily customise and make your own by adding your favourite flavours!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mash the bananas.
- Mix together with all the other ingredients in aglass mixing bowl.
Tip:Use a measuring jug to measure out theplant-based milkand add it bit by bit to make sure you don't add too much, as the amount of liquid in bananas can vary.
- Transfer the mixture into muffin cases in amuffin/cupcake tin.
- Sprinkle over chopped walnuts, if desired.
- Bake in the oven for15-20 minutes.
How long do these Banana Muffins keep for?
These Banana Muffins do taste best when fresh, but keep in the fridge for up to a few days. They're great reheated in an oven toaster if you have one!
Can you freeze them?
Yes - they keep in the freezer for up to two months.
Substitutions you can make
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds.
- You can use plain flour,wholemeal (whole wheat) flouror spelt flourinstead of the gluten-free flour if you’re not gluten-free.
- You can leave the recipe completely free from added sugaror if you prefer sweeter muffins, you can sweeten it withany type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You canomitthecinnamon.
Different flavour alternatives
You can easily make this recipe your own by adding ingredients that suit your taste preferences. Here are some ideas:
- You can add blueberries (use my Gluten-Free Vegan Blueberry Banana Muffins recipe), raspberries or blackberries.
- You can add chopped walnuts or desiccated coconut.
- You can add chocolate chips.
- You can add raisins, dried cranberries or chopped dates.
- You can add dried mango, dried papaya or dried pineapple for a tropical flavour.
- You can add cocoa powder (use my Gluten-Free Vegan Chocolate Banana Muffins recipe).
- You can add oats to make an oatmeal muffin - use 75 g(¾cup) oats for this recipe.
- You can top the muffins with chopped walnuts, flaked almonds or coconut flakes before baking!
More vegan banana recipes
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Blueberry Banana Muffins
- Gluten-Free Vegan Chocolate Chip Banana Bread
- Gluten-Free Vegan Banana Walnut Bread
- Gluten-Free Vegan Chocolate Banana Bread
- Vegan Banana Oatmeal
- Gluten-Free Vegan Banana Cake
- Banana Oatmeal Bars
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it arating, leave acomment, or tag a photo@rhiansrecipes #rhiansrecipesonInstagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Banana Muffins
These Gluten-Free Vegan Banana Muffins areseriously moist, super easy to make andfree from sugar! It's a great basic recipe that you can easily customise and make your own by adding your favourite flavours!
4.16 from 40 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free banana muffins, gluten-free vegan muffins, vegan banana muffins
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 12 muffins
Calories: 178kcal
Ingredients
- 3 medium-sized ripe bananas
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 1 teaspoon apple cider vinegar ensure gluten-free if necessary
- Pinch salt
- 1 teaspoon ground cinnamon (optional)
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 120 ml (½ cup) unsweetened almond milk (or any other plant-based milk)
To decorate (optional):
- 35 g (⅓ cup) walnuts , roughly chopped
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit) Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste.
Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the vinegar to the same bowl along with the salt (and cinnamon if using) and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Add the mashed bananas, and mix well, adding the milk a small amount at a time until you get a loose batter. You may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry.
Transfer the mixture between muffin cases in a muffin tin.
Scatter over the chopped walnuts, if desired.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
Taste best when fresh, but keep covered in the fridge for up to a few days - reheat in an oven toaster if you like.
Video
Notes
*You can alternatively usealmond flour.
You can leave the recipe completely free from added sugaror if you prefer sweeter muffins, you can sweeten it withany type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
You can easily make this recipe your own by adding ingredients that suit your taste preferences. Here are some ideas:
- You can add blueberries (use my Gluten-Free Vegan Blueberry Banana Muffins recipe).
- You can add a handful of chopped walnuts or some desiccated coconut.
- You can add chocolate chips.
- You can add raisins, dried cranberries or chopped dates.
- You can add dried mango, dried papaya or dried pineapple for a tropical flavour.
- You can add cocoa powder (use my Gluten-Free Vegan Chocolate Banana Muffins recipe).
- You can add oats to make an oatmeal muffin - use 75g(¾cup) oats for this recipe.
- You can top the muffins with chopped walnuts, flaked almonds or coconut flakes before baking!
Nutrition Facts
Gluten-Free Vegan Banana Muffins
Amount Per Serving
Calories 178Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Sodium 36mg2%
Potassium 122mg3%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 4g4%
Protein 4g8%
Vitamin A 19IU0%
Vitamin C 3mg4%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Baking & Dessert Recipes
- Gluten-Free Vegan Raspberry Madeleines
- Gluten-Free Vegan Raspberry Muffins
- Gluten-Free Vegan Raspberry Cake
- Gluten-Free Vegan Orange Poppy Seed Muffins
Reader Interactions
Comments
Mira
thanks for replying, your recipe is a success! I used oat flour and sunflower seeds, oat milk and date sugar and it turns out just like a regular muffin, perfect for babies! Hoping it will stay soft until the next day! thank you 😍
Reply
Rhian Williams
Thank you so much, so happy to hear that!
MiriBei
What a great recipe. Love the taste and the possibilities of adding seeds or berries. I added some vanilla flavor and a tiny bit of erythritol. Thanks, Rhian, for yet another classic!Reply
Rhian Williams
Thank you so much, so happy to hear that!
Anh
Tips on the amount of time when making these into mini muffins?
Reply
Rhian Williams
It would depend on how big the mini muffins are, but I think halve the baking time and then bake for a bit longer if necessary, until an inserted fork or skewer comes out clean!
Billie
before being gluten free and vegan I baked all the time but since switching over 10 years ago every recipe I have tried was a fail in some way. somethings completely inedible, some just disappointing. never any thing good.this was the first recipe I've made that was absolutely perfect. The texture was perfect, the flavour, all of it.
I did have to cook it longer until the top bounced back when pressed. 15 minutes longer. which could be the moistness of varying banana sizes. not upset about this part at all
thank you for the wonderful muffins
I'll be sure to try your other recipesReply
Rhian Williams
Thank you so much for your feedback and kind words, so happy to hear that!
Wendy
Amazing as always! Clear method and they’re so soft and spongy. And not too sweet, you can sweeten with agave or maple if you prefer. All my cakes are Rhian’s recipes. Looking forward to trying the raspberry madeleines!Reply
Rhian Williams
Thank you so much Wendy, so happy to hear that!!
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