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Tender Vegan Gluten free Banana Muffins. Breakfast Banana Bread Muffins with chocolate chunks. Vegan Gluten-free Soy-free Recipe
Mornings are a breeze if you have muffins like these sitting around. Lightly sweet, loaded with banana and chocolate chunks!
Add pecans for buttery pecan banana muffins or add walnuts or blueberries. These muffins are soft, moist and full of flavor. Add more sweetener if needed depending on the ripeness of your bananas. No soy, palm oil, gluten in these. Make these muffins!
More Breakfast quick Breads from the blog
- One bowl Pumpkin Bread
- Pumpkin Banana Cranberry Bread – GF
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Banana Walnut Loaf – GF
- 1 bowl Pumpkin cream cheese muffins
Reading for the day.
Loads of vegan options rolling out this week from mainstream companies. Ben & Jerry’s launched 4 vegan Ice cream flavors.
After a false advertising lawsuit to get Just Mayo, which is all vegan mayo brand, to change their name and failing, (Unilever’s) Hellman’s now comes out with their own vegan mayo. What do you think of all the mainstream companies coming up with non animal alternatives?
Vegan Gluten free Banana Muffins
Ingredients
Wet:
- 2 medium bananas - very ripe
- 2 tbsp maple syrup
- 2 tbsp non dairy milk
- 1 tsp vanilla extract
- 1/2 tsp vinegar, apple cider vinegar or white vinegar or use lemon juice
- 2 tbsp oil
- 1/3-1/2 cup sugar, I usually use a 1/3 cup with very ripe bananas for a lightly sweet muffin
Dry:
- 1/3 cup almond flour/meal
- 1/2 cup certified gf oat flour or use other gluten-free flours like sorghum or rice flour
- 1/4 cup starch, I use 2 tbsp tapioca starch and 2 tbsp potato starch.
- 3 Tbsp coconut flour
- 1/2 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp or more cinnamon
- 1/3 cup or more chocolate chunks
Instructions
- Preheat the oven to 400 degrees F / 200ºc.
- In a bowl, mash the bananas really well. Add the rest of the ingredients under wet and mix until the sugar is well combined.
- In another bowl, whisk all the dry ingredients except the chocolate chunks, until well combined.
- Mix the dry into the wet until well combined. Fold in the chocolate chunks.
- Drop the batter into lined muffin pan.
- Bake at 400 degrees F / 200ºc for 20 minutes, then reduce temperature to 375 and continue to bake for 5 to 7 minutes. Check at the 23 or 24 minute mark. Toothpick from the center should come out almost clean.
- Let the muffins rest for 2 minutes then remove from the muffin pan and let them cool on a cooling rack lightly covered by a kitchen towel. Store on the counter for the day and refrigerate for upto 5 days
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve got to make these! The ingredients are fusing together in my brain right now and I’m getting signals of deliciousness 😀 😀
I love all your recipes and I do have a request for you- would you consider adding measurements in grams as well? It make the process so much quicker when you put bowls on a scale and keep adding ingredients without having to change cups, spoons etc. Let me know what you think!
Hi Aparna. Sure i will try to add those as well. There is a learning curve there for me, so it might be a while before you see those, since the whole blog is just me, one person. :). For the recipe development, I will still have to measure/weight everything individually.
I love that so many mainstream companies are coming out with vegan products. I hear a lot of people assume vegan foods are lesser, and they aren’t. I think having more brands available means people can try them and find out that they are actually pretty good. I am also against having that sort of separation- of the vegans and everyone else.
Also these muffins look so yummy, and don’t seem too intimidating to make. I might try them out this weekend.
Thank you Jennifer. The mainstream availability makes vegan eating much more approachable for anyone just starting on the transition. The change as it is challenging in many ways, so any help with making things easier is going to be helpful.
Best vegan muffins I’ve made — big points for the crunchy top, which most vegan muffins never have. I added cranberries instead of chocolate. May I ask why you say to put a towel over your baked goods while they cool? I’ve never seen that in all my years of baking, both vegan and non.
Gluten-free baked goods tend to lose moisture easily. So cooling with the towel traps some of the moisture keeping the muffins moist.
Why xanthan gum? Is it necessary ? Other than that it looks great
it helps the muffin rise more and stay more airy. you can omit xanthan. Add 1 tsp flax seed meal or chia seed meal to the wet instead.
Thanks for the post .this recipe is yummy as well very tasty
They look beautiful! Anything with chunks of chocolate in it has to be ????
Thank you so much Richa. These muffins look great.
Went vegan only 3 months ago. Never thought I could go vegan as I feared abandoning my Bengali and Italian heritage. But, your book has a vegan recipe for sandesh! Love it.
Congrats on transitioning to being vegan. Yes, I do have vegan versions of some popular Indian desserts in the book. Happy Cooking!
These look absolutely delicious! Bananas are perfect in pastries!!
Thanks! Yes Bananas make great moist muffins and quick breads.
In reference to your comment about Hellman’s vegan mayo-I think it’s great. If vegan products are more visible and mainstream more people might try them out. Who knows it might help convert a few to veganism. I also want to say that your blog is definitely my favourite of all vegan blogs. You have such variety with your recipes and great flavors. I’m always excited to try your desserts and cheeses.
Thank you Linda! I agree that the easy availability and mainstream vegan options are only going to make it easier for people to transition or to try and use more vegan products.