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Vegan Gluten free Banana Muffins . Easy Breakfast Muffins. Almond flour, Oat flour, 2 bananas and large Chocolate chunks. Glutenfree Breakfast Muffin Recipe | VeganRicha.com #glutenfree #veganricha #vegan
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5 from 11 votes

Vegan Gluten free Banana Muffins

Vegan Gluten free Banana Muffins . Easy Breakfast Muffins. Almond flour, Oat flour, starch and 2 bananas with large Chocolate chunks. Glutenfree Recipe soyfree. Makes 7 to 8 regular size muffins.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 7 servings
Author: Vegan Richa

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
US Customary - Metric

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

Variations, use pecans, walnuts or dried fruits.
To make these with Spelt, wheat or other flour, mix in the baking soda, baking powder, salt and cinnamon into 1 cup of flour. Add to wet.Add more flour 1-2 tbsp at a time if needed to make a muffin life thick batter and bake.

Nutrition

Calories: 264kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 195mg | Potassium: 319mg | Fiber: 4g | Sugar: 20g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1.3mg