Gluten-Free Vegan Banana Bread Muffins

Gluten-Free Vegan Banana Bread Muffins

The Spruce / Nyssa Tanner

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 12 servings
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. 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 butterpumpkin butter, or vegan lemon curd.

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 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

    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