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The Spruce / Nyssa Tanner
Nutrition Facts (per serving) | |
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296 | Calories |
14g | Fat |
40g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 296 |
% Daily Value* | |
Total Fat 14g | 17% |
Saturated Fat 1g | 7% |
Cholesterol 47mg | 16% |
Sodium 237mg | 10% |
Total Carbohydrate 40g | 14% |
Dietary Fiber 2g | 7% |
Total Sugars 20g | |
Protein 5g | |
Vitamin C 2mg | 11% |
Calcium 51mg | 4% |
Iron 2mg | 8% |
Potassium 171mg | 4% |
*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.
Ingredients
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2 cups gluten-free flour mix, store-bought, or homemade
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1 cup vegan sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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3 eggs-worth egg replacer, or mix 3 tablespoons flax meal with 4 tablespoons warm water
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1 1/3 cups mashed bananas, about 3 to 4 medium
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1/2 cup canola oil
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1/2 cup almonds, sliced
Steps to Make It
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Gather the ingredients.
The Spruce / Nyssa Tanner
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Preheat the oven to 350 F. Lightly oil a standard 12-cup muffin tray and set aside.
The Spruce / Nyssa Tanner
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Mix all ingredients in a large bowl.
The Spruce / Nyssa Tanner
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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.)
The Spruce / Nyssa Tanner
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Bake for 18 to 20 minutes, or until the muffins spring back slightly when touched.
The Spruce / Nyssa Tanner
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Allow the muffins to cool in the pan on a wire cooling rack for 30 minutes.
The Spruce / Nyssa Tanner
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Remove from the pan and allow the muffins to cool on the cooling rack.
The Spruce / Nyssa Tanner
Tip
Variations
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.
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