|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 2g||7%|
|Total Sugars 20g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These little delicious muffins are such a nice treat on weekday mornings and weekend brunches alike. As an added bonus, they're gluten-free, vegan, and super easy to make. Loaded with banana flavor, you'd never know that these melt-in-your-mouth muffins don't have any animal fat in them.
Feel free to add in other ingredients to dress up your muffins; blueberries, dairy-free chocolate chips, walnuts or other nuts, dried fruit, or shredded coconut are all tasty additions to any banana muffin. And if you want to make your morning meal a little extra special, try whipping up a deliciously dairy-free and gluten-free cashew butter, pumpkin butter, or vegan lemon curd. They'd all taste delicious with this gluten-free vegan muffin recipe.
2 cups gluten-free flour mix, store-bought, or homemade
1 cup vegan sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 eggs-worth egg replacer, or mix 3 tablespoons flax meal with 4 tablespoons warm water
1 1/3 cups mashed bananas, about 3 to 4 medium
1/2 cup canola oil
1/2 cup almonds, sliced
Gather the ingredients.
Preheat the oven to 350 F. Lightly oil a standard 12-cup muffin tray and set aside.
Mix all ingredients in a large bowl.
Using a standard ice cream scoop or melon baller, scoop the batter into each of the 12 muffin cups. (If you do not have an ice cream scoop or melon baller, use a 1/4 cup measuring cup instead.)
Bake for 18 to 20 minutes, or until the muffins spring back slightly when touched.
Allow the muffins to cool in the pan on a wire cooling rack for 30 minutes.
Remove from the pan and allow the muffins to cool on the cooling rack.
You can use walnuts instead of almonds in this recipe.
Feel free to add a dash of freshly grated nutmeg to the batter—nutmeg tastes great with bananas.
How to Store and Freeze Gluten-Free Vegan Banana Bread Muffins
Store these muffins in an airtight container at room temperature for up to 3 days.
Freeze them, individually wrapped in foil or plastic wrap, for up to 6 months. Defrost them at room temperature or pop them in a 350 F oven (remove plastic wrap; foil is ok) for 10 to 15 minutes or until completely hot.