This post contains affiliate links. Please see our disclosure policy.
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.
Sounds great, has anyone subbed something for the almond meal?
Can I make these oil free? (i.e. use applesauce as substitute)
yes, use more banana
Hi there. Thank you so much for sharing so many tempting vegan recipes (and with low oil options too)! These muffins look irresistibly scrumptious, and I’d love to try them but I lack a couple ingredients (coconut flour and xanthan gum) and wondered if you’d be so kind as to advise on whether the substitution and omission I have in mind would work. Could I use whole spelt flour in place of just the coconut flour and then omit the xanthan gum? I do have and want to use almond meal, oat flour, tapioca starch, and potato starch, which is why I don’t want to just opt to replace everything with spelt or wheat flour. Would my muffins still have the delicious-looking crunchy top if I substituted spelt flour for coconut flour and left out the xanthan gum? Is there a better replacement for the coconut flour (and xanthan gum) that you could recommend? Any advice would be greatly appreciated.
I also have a question about your One Bowl Vegan Banana Apple Bread recipe, which I’m also dying to try (I don’t even know which one to try making first). I hope it’s okay to ask it here. Do you think that recipe could work in an 8″ x 4″ loaf pan? (Unfortunately, I don’t have the 8.5 by 4.5 size pan called for in the recipe.) I know that recipe can also be made into muffins, but I’d really love to be able to have it in loaf form if possible. If 8×4 is too small for the loaf as written, could I maybe scale it down a bit so that it would work? I’d be incredibly grateful for any help you may be able to provide regarding my questions. Thanks again for all that you share! I hope to be able to enjoy several of your recipes in the near future.
Hi Lyn,
Use spelt flour for one of the starches, coconut flour and half of the oat flour. So use 1/4 cup + 5 tbsp spelt, 1/4 cup oat flour, 1/3 cup almond flour and 2 tbsp starch and omit the xanthan.
For the banana bread, 8 by 4 pan will work just fine for the recipe without adjustment. you will get a taller bread thats all. Check the bread in the center with a toothpick. It should come out clean. bake for a few mins longer if needed.
Unilever is the devil.
that they are. And they still had to give in and provide some non animal based options.
I doubled this recipe, and I’m SO GLAD I did–they were a huge hit! I left out the chocolate chips and added in raw pecans, and this was probably the best banana recipe I’ve ever made. Thank you!! 🙂
Awesome!
These are SO yummy! This recipe is a keeper.
awesome!
These are probably the best gluten free muffins ever! I used rice flour and coconut sugar. First recipe I made from your blog. Thanks!
yay! Awesome!
What is non dairy milk? Also, what could I sub for the maple syrup(sugar)? I would like to make this but w/o sugar….something else.
Hi Lynnita,
Almond milk or coconut milk or soy milk. You can substitute the maple syrup with non dairy milk and omit the sugar. The muffins will not be sweet enough though. If you use stevia, add that for sweetness. Some chopped dates can replace the chocolate.