Tender Vegan Gluten free Banana Muffins. Breakfast Banana Bread Muffins with chocolate chunks. Vegan Gluten-free Soy-free Recipe
Mornings are a breeze if you have muffins like these sitting around. Lightly sweet, loaded with banana and chocolate chunks!
Add pecans for buttery pecan banana muffins or add walnuts or blueberries. These muffins are soft, moist and full of flavor. Add more sweetener if needed depending on the ripeness of your bananas. No soy, palm oil, gluten in these. Make these muffins!
More Breakfast quick Breads from the blog
- One bowl Pumpkin Bread
- Pumpkin Banana Cranberry Bread – GF
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Banana Walnut Loaf – GF
- 1 bowl Pumpkin cream cheese muffins
Reading for the day.
Loads of vegan options rolling out this week from mainstream companies. Ben & Jerry’s launched 4 vegan Ice cream flavors.
After a false advertising lawsuit to get Just Mayo, which is all vegan mayo brand, to change their name and failing, (Unilever’s) Hellman’s now comes out with their own vegan mayo. What do you think of all the mainstream companies coming up with non animal alternatives?
Vegan Gluten free Banana Muffins
Ingredients
Wet:
- 2 medium bananas - very ripe
- 2 tbsp maple syrup
- 2 tbsp non dairy milk
- 1 tsp vanilla extract
- 1/2 tsp (0.5 tsp) vinegar apple cider vinegar or white vinegar or use lemon juice
- 2 tbsp oil
- 1/3-1/2 cup (66.67 g) sugar I usually use a 1/3 cup with very ripe bananas for a lightly sweet muffin
Dry:
- 1/3 cup (37.33 g) almond flour/meal
- 1/2 cup (80 g) certified gf oat flour or use other gluten-free flours like sorghum or rice flour
- 1/4 cup (32 g) starch I use 2 tbsp tapioca starch and 2 tbsp potato starch.
- 3 Tbsp coconut flour
- 1/2 tsp (0.5 tsp) xanthan gum
- 1 1/2 tsp (1.5 tsp) baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
- 3/4 tsp (0.75 tsp) or more cinnamon
- 1/3 cup (56.67 g) or more chocolate chunks
Instructions
- Preheat the oven to 400 degrees F / 200ºc.
- In a bowl, mash the bananas really well. Add the rest of the ingredients under wet and mix until the sugar is well combined.
- In another bowl, whisk all the dry ingredients except the chocolate chunks, until well combined.
- Mix the dry into the wet until well combined. Fold in the chocolate chunks.
- Drop the batter into lined muffin pan.
- Bake at 400 degrees F / 200ºc for 20 minutes, then reduce temperature to 375 and continue to bake for 5 to 7 minutes. Check at the 23 or 24 minute mark. Toothpick from the center should come out almost clean.
- Let the muffins rest for 2 minutes then remove from the muffin pan and let them cool on a cooling rack lightly covered by a kitchen towel. Store on the counter for the day and refrigerate for upto 5 days
Notes
Nutrition
Linda Groves says
February 5, 2016 at 7:44 pmIn reference to your comment about Hellman’s vegan mayo-I think it’s great. If vegan products are more visible and mainstream more people might try them out. Who knows it might help convert a few to veganism. I also want to say that your blog is definitely my favourite of all vegan blogs. You have such variety with your recipes and great flavors. I’m always excited to try your desserts and cheeses.
Richa says
February 6, 2016 at 3:10 pmThank you Linda! I agree that the easy availability and mainstream vegan options are only going to make it easier for people to transition or to try and use more vegan products.
Cassie Tran says
February 6, 2016 at 7:58 amThese look absolutely delicious! Bananas are perfect in pastries!!
Richa says
February 6, 2016 at 10:54 amThanks! Yes Bananas make great moist muffins and quick breads.
Angela says
February 6, 2016 at 1:03 pmThank you so much Richa. These muffins look great.
Went vegan only 3 months ago. Never thought I could go vegan as I feared abandoning my Bengali and Italian heritage. But, your book has a vegan recipe for sandesh! Love it.
Richa says
February 6, 2016 at 1:07 pmCongrats on transitioning to being vegan. Yes, I do have vegan versions of some popular Indian desserts in the book. Happy Cooking!
Michelle says
February 6, 2016 at 4:19 pmThey look beautiful! Anything with chunks of chocolate in it has to be ????
daniel says
February 8, 2016 at 4:16 amThanks for the post .this recipe is yummy as well very tasty
Josefine Lyberth says
February 8, 2016 at 8:11 amWhy xanthan gum? Is it necessary ? Other than that it looks great
Richa says
February 8, 2016 at 10:08 amit helps the muffin rise more and stay more airy. you can omit xanthan. Add 1 tsp flax seed meal or chia seed meal to the wet instead.
Bill says
February 10, 2016 at 8:23 pmBest vegan muffins I’ve made — big points for the crunchy top, which most vegan muffins never have. I added cranberries instead of chocolate. May I ask why you say to put a towel over your baked goods while they cool? I’ve never seen that in all my years of baking, both vegan and non.
Richa says
February 10, 2016 at 9:28 pmGluten-free baked goods tend to lose moisture easily. So cooling with the towel traps some of the moisture keeping the muffins moist.
Jennifer says
February 15, 2016 at 10:21 amI love that so many mainstream companies are coming out with vegan products. I hear a lot of people assume vegan foods are lesser, and they aren’t. I think having more brands available means people can try them and find out that they are actually pretty good. I am also against having that sort of separation- of the vegans and everyone else.
Also these muffins look so yummy, and don’t seem too intimidating to make. I might try them out this weekend.
Richa says
February 15, 2016 at 1:02 pmThank you Jennifer. The mainstream availability makes vegan eating much more approachable for anyone just starting on the transition. The change as it is challenging in many ways, so any help with making things easier is going to be helpful.
Aparna Jain says
February 16, 2016 at 1:44 pmI’ve got to make these! The ingredients are fusing together in my brain right now and I’m getting signals of deliciousness 😀 😀
I love all your recipes and I do have a request for you- would you consider adding measurements in grams as well? It make the process so much quicker when you put bowls on a scale and keep adding ingredients without having to change cups, spoons etc. Let me know what you think!
Richa says
February 16, 2016 at 4:57 pmHi Aparna. Sure i will try to add those as well. There is a learning curve there for me, so it might be a while before you see those, since the whole blog is just me, one person. :). For the recipe development, I will still have to measure/weight everything individually.
lynnita says
February 17, 2016 at 7:36 pmWhat is non dairy milk? Also, what could I sub for the maple syrup(sugar)? I would like to make this but w/o sugar….something else.
Richa says
February 17, 2016 at 9:29 pmHi Lynnita,
Almond milk or coconut milk or soy milk. You can substitute the maple syrup with non dairy milk and omit the sugar. The muffins will not be sweet enough though. If you use stevia, add that for sweetness. Some chopped dates can replace the chocolate.
H says
February 20, 2016 at 8:32 amThese are probably the best gluten free muffins ever! I used rice flour and coconut sugar. First recipe I made from your blog. Thanks!
Richa says
February 20, 2016 at 10:48 amyay! Awesome!
Sarah says
March 13, 2016 at 10:05 pmThese are SO yummy! This recipe is a keeper.
Richa says
March 13, 2016 at 10:58 pmawesome!
Michelle says
May 15, 2016 at 1:48 pmI doubled this recipe, and I’m SO GLAD I did–they were a huge hit! I left out the chocolate chips and added in raw pecans, and this was probably the best banana recipe I’ve ever made. Thank you!! 🙂
Richa says
May 15, 2016 at 1:57 pmAwesome!
Tiv says
May 15, 2016 at 8:24 pmUnilever is the devil.
Richa says
May 15, 2016 at 9:30 pmthat they are. And they still had to give in and provide some non animal based options.
Lyn says
May 16, 2016 at 3:32 pmHi there. Thank you so much for sharing so many tempting vegan recipes (and with low oil options too)! These muffins look irresistibly scrumptious, and I’d love to try them but I lack a couple ingredients (coconut flour and xanthan gum) and wondered if you’d be so kind as to advise on whether the substitution and omission I have in mind would work. Could I use whole spelt flour in place of just the coconut flour and then omit the xanthan gum? I do have and want to use almond meal, oat flour, tapioca starch, and potato starch, which is why I don’t want to just opt to replace everything with spelt or wheat flour. Would my muffins still have the delicious-looking crunchy top if I substituted spelt flour for coconut flour and left out the xanthan gum? Is there a better replacement for the coconut flour (and xanthan gum) that you could recommend? Any advice would be greatly appreciated.
I also have a question about your One Bowl Vegan Banana Apple Bread recipe, which I’m also dying to try (I don’t even know which one to try making first). I hope it’s okay to ask it here. Do you think that recipe could work in an 8″ x 4″ loaf pan? (Unfortunately, I don’t have the 8.5 by 4.5 size pan called for in the recipe.) I know that recipe can also be made into muffins, but I’d really love to be able to have it in loaf form if possible. If 8×4 is too small for the loaf as written, could I maybe scale it down a bit so that it would work? I’d be incredibly grateful for any help you may be able to provide regarding my questions. Thanks again for all that you share! I hope to be able to enjoy several of your recipes in the near future.
Richa says
May 16, 2016 at 4:09 pmHi Lyn,
Use spelt flour for one of the starches, coconut flour and half of the oat flour. So use 1/4 cup + 5 tbsp spelt, 1/4 cup oat flour, 1/3 cup almond flour and 2 tbsp starch and omit the xanthan.
For the banana bread, 8 by 4 pan will work just fine for the recipe without adjustment. you will get a taller bread thats all. Check the bread in the center with a toothpick. It should come out clean. bake for a few mins longer if needed.
Joanna says
June 3, 2016 at 1:56 pmCan I make these oil free? (i.e. use applesauce as substitute)
Richa says
June 3, 2016 at 3:00 pmyes, use more banana
Mei-Ling says
June 15, 2016 at 9:27 amSounds great, has anyone subbed something for the almond meal?
Colleen says
June 18, 2016 at 9:52 amI am so happy I stumbled onto your site! These are absolutely delicious, and I have made my fair share of gluten-free baked goods. 🙂 I doubled the recipe, used applesauce instead of oil, used less sugar, left out the xanthan gum, and used white rice flour instead of coconut flour. These are light, moist, and crunchy on the top. I have only coated muffin pans so I didn’t use paper and I think it gave them an extra crunch around the outsides. Just delicious! Thank you very much for sharing the recipe!
Richa says
June 18, 2016 at 10:35 amGreat!
Elia says
August 1, 2016 at 2:58 amI just discovered this recipe and it sounds really great, I will have to try it as my birthday is coming up and I want to bake something glutenfree, vegan to make everyone happy 😀
One question though is the coconut flour really needed or could I substitute it with the almond flour if I use coconut oil in the wet thing? 🙂
Plus would it work to change around the bananas with blueberries? I want to make two versions as not everyone likes bananas.
Richa says
August 1, 2016 at 10:59 amyou can use almond flour instead of the coconut flour.
No, you cannot change the bananas, as they form the wet in the recipe. They bind the gf muffins and also add volume. The recipe would need major changes.
Elia says
August 1, 2016 at 12:56 pmah thanks 🙂
Snigdha says
January 27, 2017 at 3:40 pmHi Richa,
I am keen to try your Apple banana bread (sorry the comments section in that recipe is unavailable). Could you please suggest a gluten free option. I’m happy use guar gum or xanthan gum if required.
Thanks a lot for all your hard work beautiful presentation.
Richa says
January 27, 2017 at 4:27 pmyou can use the flour blend from this recipe. You might need to double it. Also add some toasted oats to the bread batter as they help add the volume that will hold the bread dome.
Snigdha says
January 30, 2017 at 4:31 amThanks Richa. Could I possibly use the flour blend (almond + brown rice + sorghum) from your GF pumpkin bread. Its a winner in my kitchen 🙂 Or will both the breads end up tasting similar? I don’t use any bananas in the pumpkin bread though and use xanthan gum as you suggested.
Richa says
January 30, 2017 at 10:13 amBanana is a very different flavor and texture, so definitely will taste different than pumpkin. Yes use that flour combination.
Snigdha Gupta says
January 30, 2017 at 2:46 pmThanks a lot Richa. Will give it a go.
Snigdha says
January 31, 2017 at 2:56 amAlso, will the baking time and temperature remain as for the pumpkin bread. Or do i need to change something to accommodate the ingredients in the apple banana bread.
Kindly advise.
Richa says
January 31, 2017 at 3:12 pmyes it wuld be similar to the pumpkin bread. Check with a toothpick from the center. It should ome out clean without any liquidy batter attached. bake longer if it isnt clean
Jeannette says
January 29, 2017 at 1:36 pmI am allergic to almond, what can I used instead? Thanks
Richa says
January 29, 2017 at 2:51 pmMaybe a different nut like cashews, macadamia, pecan
Nicola says
June 24, 2018 at 6:38 amCan I use arrowroot for the starch?
Richa says
June 24, 2018 at 11:58 amuse a combination of starches and just 1 starch usually doesnt work as well, so a combination of arrowroot and tapioca or potato or corn
Linda says
September 16, 2018 at 4:25 amThis are terrific! I had purchased extra bananas for making banana muffins and only needed a recipe. This recipe looked great. I actually tripled the batch. Ended up with 24 muffins.
I did not make any changes to the recipe. Had all the ingredients for once. I did grind my GF oats and used them. May try them with the sorghum down the road but these turned out so good, why mess with perfection. As my son has food sensitivities, this recipe would work well for him. He sampled one and it was perfect. We removed the papers and froze them so he will have something for breakfast now. Thank you so much for posting this recipe.
Richa says
September 16, 2018 at 8:42 pmawesome!!
Judith says
December 25, 2018 at 6:20 pmThank you, Richa!!! We love these muffins so much. We’ve made them twice, and both times they turned out great. Admired by GF and non-GF eaters alike.
Richa says
December 29, 2018 at 1:38 amyay
Gayatri Rajamani says
June 13, 2019 at 5:13 pmHow long and what temperature should I bake if I use mini muffin pan ? Thanks
Richa says
June 13, 2019 at 7:08 pmsame temp, check at 14 mins
Melisa says
April 29, 2020 at 3:34 pmThese are my daughter’s FAVORITE muffins, ever! I bet I have made them at least 30 times; they are in regular rotation for weekend breakfasts! The recipe is very adaptable with substitutions. Just don’t forget the baking powder or baking soda LOL!
Vegan Richa Support says
April 29, 2020 at 7:20 pmWow! that’s a lot of muffins! Excellent!
Shoba Menon says
June 17, 2020 at 2:39 amHi Richa,
Thank you for the wonderful recipe. Wasn’t sure if it would turn out well as batter consistency was different to the regular muffins but these turned out just great!
Vegan Richa Support says
June 17, 2020 at 10:56 amThank you!