Gluten-Free Vegan Banana Muffins - Rhian's Recipes (2024)

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!

Gluten-Free Vegan Banana Muffins - Rhian's Recipes (1)

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

  • Mash the bananas.
Gluten-Free Vegan Banana Muffins - Rhian's Recipes (2)

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.

Gluten-Free Vegan Banana Muffins - Rhian's Recipes (3)
  • Transfer the mixture into muffin cases in amuffin/cupcake tin.
  • Sprinkle over chopped walnuts, if desired.
Gluten-Free Vegan Banana Muffins - Rhian's Recipes (4)
  • Bake in the oven for15-20 minutes.
Gluten-Free Vegan Banana Muffins - Rhian's Recipes (5)

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!
Gluten-Free Vegan Banana Muffins - Rhian's Recipes (6)

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 - Rhian's Recipes (7)

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!

4.18 from 39 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 ( 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

    Leave a Reply

  1. 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!

  2. MiriBei

    Gluten-Free Vegan Banana Muffins - Rhian's Recipes (12)
    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!

  3. 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!

  4. Billie

    Gluten-Free Vegan Banana Muffins - Rhian's Recipes (13)
    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 recipes

    Reply

    • Rhian Williams

      Thank you so much for your feedback and kind words, so happy to hear that!

  5. Wendy

    Gluten-Free Vegan Banana Muffins - Rhian's Recipes (14)
    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!!

« Older Comments

Gluten-Free Vegan Banana Muffins - Rhian's Recipes (2024)

FAQs

How to add real bananas to muffin mix? ›

If you are going to add bananas, we recommend adding no more than 2 mashed bananas and omitting the water, since the banana will add moisture. To prepare: Whisk eggs, then add in oil and mashed banana. Mix well.

What is gluten free muffin made of? ›

Gluten-free muffin base ingredients:

avocado oil, or neutral oil of choice. milk of choice at room temperature - If you're dairy free, use dairy free milk. vanilla extract. 1:1 gluten-free flour - Buy a gluten-free flour blend with xanthan gum added.

How many calories are in a gluten free banana walnut muffin? ›

Gluten Free Banana Muffins recipe made healthy and so easy to whip up on a Saturday morning. Only 105 calories per muffin! #BreakfastWin.

What happens if you add an extra egg to muffin mix? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Can bananas be too ripe for banana muffins? ›

If the peels have gone completely black, you might be thinking it's time to dump them, but bananas are good for much longer than you may think. If you didn't get a chance to freeze the bananas before they ripened, start preheating the oven, because more likely than not, they are perfectly fine to bake with.

Which gluten free flour is best for muffins? ›

Brown rice flour contains one single ingredient—brown rice. And while all brown rice flours are naturally gluten free, it's essential to check that the one you're using was made in a gluten free facility. In recipes, brown rice flour works best in bread, muffins and cookies.

What is the best non gluten flour for muffins? ›

But if you're looking for a good store-bought gluten-free blend, I recommend Bob's Red Mill 1 to 1 baking flour. This is based on sweet rice flour, and it makes a good sub for sweet rice flour in my recipes if you don't have any on hand.

What to avoid for gluten-free baking? ›

Some baking ingredients that contain gluten (and thus are not suitable for a gluten-free diet) include:
  • Wheat.
  • Semolina.
  • Spelt.
  • Durum.
  • Emmer.
  • Einkorn.
  • Rye, sometimes referred to as pumpernickel.
  • Barley.
Mar 29, 2021

What is the difference between gluten free muffins and regular muffins? ›

Highlights. Gluten-free muffins present higher egg-content in their formulation. A greater percentage of gluten-free muffins have thickening agents in their formulation. The average nutritional differences between muffins with and without gluten are minimum.

How many calories are in a vegan banana nut muffin? ›

Plus, thanks to wholesome ingredients like flaxseed, whole-wheat pastry flour, and whole, shelled almonds, they're actually quite healthy. At about 370 calories a piece, one of these constitutes a full breakfast meal.

Do gluten free muffins have carbs? ›

Gluten free muffins by United States Bakery contains 330 calories per 99 g serving. This serving contains 17 g of fat, 5 g of protein and 40 g of carbohydrate.

Can you add bananas to a packaged muffin mix? ›

Muffin mixes vary and so do bananas. The riper the banana, the softer and wetter it is. If the mix calls for liquid, you could reduce it by a couple of tablespoons and add mashed banana instead. The batter should not be too runny.

Can you add bananas to store bought muffin mix? ›

If you're feeling adventurous, you could also experiment with carrot or sweet potato purée! You can add a banana to almost any muffin mix that you want with good results.

What can I add to boxed muffin mix to make it better? ›

Makers love to use these 5 ways to experiment with muffin mixes to make something extra special.
  1. Add Fresh or Frozen Fruit to the Batter. ...
  2. Add a Cream Cheese Filling. ...
  3. Add Nuts to the Batter. ...
  4. Add a Sweet Topping. ...
  5. Make Something Completely Different.

Can you add bananas to Martha White Chocolate Chip muffin mix? ›

Combine bananas, egg, and milk in a mixing bowl well. Add both packages of Martha White Chocolate Chocolate Chip Muffin Mix, and chocolate chips. Mix until just combined. Place batter into prepared loaf pan and bake for 55-60 minutes or until toothpick comes out clean.

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