This post contains affiliate links. Please see our disclosure policy.
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 vinegar, apple cider vinegar or white vinegar or use lemon juice
- 2 tbsp oil
- 1/3-1/2 cup sugar, I usually use a 1/3 cup with very ripe bananas for a lightly sweet muffin
Dry:
- 1/3 cup almond flour/meal
- 1/2 cup certified gf oat flour or use other gluten-free flours like sorghum or rice flour
- 1/4 cup starch, I use 2 tbsp tapioca starch and 2 tbsp potato starch.
- 3 Tbsp coconut flour
- 1/2 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp or more cinnamon
- 1/3 cup 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi
I just wanted to know how important is it to use xanthum gum and if we dont have it what can we substitute it with…?
It helps the muffin rise more and stay more airy, but you can omit xanthan. Add 1 tsp flax seed meal or chia seed meal to the wet instead.
OMG !! this recipe exceeded my expectations… once we got all the ingredients together & measured out, it was so easy . The only difficulty was trying to stop my grandson from eating the mixture ( he’s 3 ) he kept saying “it’s too delicious ”
I didn’t use chocolate but used walnuts….
WOW WOW WOW 👏 fantastic recipe thank you so much .
I want to post these muffins on IG and would love to tag you. What is your IG name .
Thanks 😊
Awesome!! It’s @veganricha
I’ve made these a few times and I love them! I sub the xanthan gum for flax, use dairy free milk , and corn starch for the starch. They turn out perfect.
I do want to ask through, what could I substitute the almond flour for to make these allergen friendly? Thanks
you could use rice flour
Easy to follow recipe. Delicious!
The only substitution I made was replacing the oil with applesauce.
Thank you for this wonderful recipe.
I also doubled the recipe.
If I can find a big enough bowl, next time I’ll triple it!
🙂
wow!!!
Hi 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!
Thank you!
These 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!
Wow! that’s a lot of muffins! Excellent!
How long and what temperature should I bake if I use mini muffin pan ? Thanks
same temp, check at 14 mins
Thank 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.
yay
This 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.
awesome!!