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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.
Can I use arrowroot for the starch?
use a combination of starches and just 1 starch usually doesnt work as well, so a combination of arrowroot and tapioca or potato or corn
I am allergic to almond, what can I used instead? Thanks
Maybe a different nut like cashews, macadamia, pecan
Hi Richa,
I am keen to try your Apple banana bread (sorry the comments section in that recipe is unavailable). Could you please suggest a gluten free option. I’m happy use guar gum or xanthan gum if required.
Thanks a lot for all your hard work beautiful presentation.
you can use the flour blend from this recipe. You might need to double it. Also add some toasted oats to the bread batter as they help add the volume that will hold the bread dome.
Thanks Richa. Could I possibly use the flour blend (almond + brown rice + sorghum) from your GF pumpkin bread. Its a winner in my kitchen 🙂 Or will both the breads end up tasting similar? I don’t use any bananas in the pumpkin bread though and use xanthan gum as you suggested.
Banana is a very different flavor and texture, so definitely will taste different than pumpkin. Yes use that flour combination.
Thanks a lot Richa. Will give it a go.
Also, will the baking time and temperature remain as for the pumpkin bread. Or do i need to change something to accommodate the ingredients in the apple banana bread.
Kindly advise.
yes it wuld be similar to the pumpkin bread. Check with a toothpick from the center. It should ome out clean without any liquidy batter attached. bake longer if it isnt clean
I just discovered this recipe and it sounds really great, I will have to try it as my birthday is coming up and I want to bake something glutenfree, vegan to make everyone happy 😀
One question though is the coconut flour really needed or could I substitute it with the almond flour if I use coconut oil in the wet thing? 🙂
Plus would it work to change around the bananas with blueberries? I want to make two versions as not everyone likes bananas.
you can use almond flour instead of the coconut flour.
No, you cannot change the bananas, as they form the wet in the recipe. They bind the gf muffins and also add volume. The recipe would need major changes.
ah thanks 🙂
I am so happy I stumbled onto your site! These are absolutely delicious, and I have made my fair share of gluten-free baked goods. 🙂 I doubled the recipe, used applesauce instead of oil, used less sugar, left out the xanthan gum, and used white rice flour instead of coconut flour. These are light, moist, and crunchy on the top. I have only coated muffin pans so I didn’t use paper and I think it gave them an extra crunch around the outsides. Just delicious! Thank you very much for sharing the recipe!
Great!