Gluten-Free Vegan Banana Bread Muffins

Written by
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats' Editorial Process
Ashley Adams
Updated 01/28/21
Gluten-Free Vegan Banana Bread Muffins

The Spruce / Nyssa Tanner
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 12 servings

These little delicious muffins are such a nice treat on weekday mornings and weekend brunches alike. They're gluten-free, vegan, and super easy to make as an added bonus. Loaded with banana flavor, you'd never know that these melt-in-your-mouth muffins are good for you, too!

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.

Featured Video

Ingredients

  • 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 cinnamon
  • 1/4 teaspoon salt
  • The equivalent of 3 eggs egg replacer (or mix 3 tablespoons flax meal with 4 tablespoons warm water)
  • 1 1/3 cup mashed bananas (about 3 to 4 medium)
  • 1/2 cup canola oil
  • 1/2 cup almonds (sliced)

Steps to Make It

  1. Gather the ingredients.

    Gluten-Free Vegan Banana Bread Muffins

    The Spruce / Nyssa Tanner

  2. Preheat the oven to 350 F. Lightly oil a standard 12-cup muffin tray and set aside.

    Lightly oil a standard 12-cup muffin tray

    The Spruce / Nyssa Tanner

  3. Mix all ingredients in a large bowl.

    Mix all ingredients in a large bowl

    The Spruce / Nyssa Tanner

  4. 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.)

    Using a standard ice cream scoop, scoop the batter into muffin cups

    The Spruce / Nyssa Tanner

  5. Bake for 18 to 20 minutes, or until the muffins spring back slightly when touched.

    bake muffins

    The Spruce / Nyssa Tanner

  6. Allow the muffins to cool in the pan on a wire cooling rack for 30 minutes.

    Allow the muffins to cool in the pan on a wire cooling rack

    The Spruce / Nyssa Tanner

  7. Remove from the pan and allow the muffins to cool on the cooling rack.

    Gluten-Free Vegan Banana Bread Muffins on a wire cooling rack

    The Spruce / Nyssa Tanner