Gluten-Free Vegan Banana Bread Muffins

By
Ashley Adams
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
Updated on 12/3/21
Gluten-Free Vegan Banana Bread Muffins

The Spruce / Nyssa Tanner
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 12 servings
Yield: 12 muffins
Nutrition Facts (per serving)
296 Calories
14g Fat
40g Carbs
5g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  • 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

Steps to Make It

  1. Gather the ingredients.

    Gluten-Free Vegan Banana Bread Muffins ingredients

    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.

    Vegan gluten-free banana bread muffins batter in a 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.)

    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.

    Vegan gluten-free banana bread muffins in a muffin tin

    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

Tip

If you can't find egg replacers, you can make a flax egg instead, which is a common trick used in vegan baking. Combine 3 tablespoons flax meal with 4 tablespoons warm water and let it sit for 10 minutes. The nutty taste of flax works well in this gluten-free vegan banana muffin recipe.

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.