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    Home » Vegan Breakfast Recipes

    Vegan Gluten-Free Banana Muffins

    By Sarah Pilley Updated May 8, 2024 · Published May 8, 2024

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    Jump to Recipe
    Two vegan gluten-free banana muffins with chocolate chips stacked on top of one another with more muffins and bananas in the background; text reads "vegan gluten-free banana muffins".

    Vegan Gluten-Free Banana Muffins are the perfect way to use up ripe bananas. They are super fluffy and decadent, just like a classic muffin, and they are packed with chocolate chips.

    Two vegan gluten-free banana muffins with chocolate chips stacked on top of one another with more muffins and bananas in the background.

    These muffins are adapted from my recipe for vegan jumbo banana muffins because those bakery-style muffins are too good not to be enjoyed by everyone!

    Make this easy muffin recipe for your weekend brunch or Mother’s Day and your family and friends will definitely be impressed. 

    Keep reading for my top tips for making the fluffiest, most decadent gluten-free muffins.

    If you love the flavors of this muffin, try making vegan banana cake, buckwheat banana bread, and overnight banana bread oatmeal, too!

    Jump to:
    • Ingredients
    • How to Make Gluten-Free Banana Muffins
    • Top Tips
    • Storage & Reheating
    • More Vegan Gluten-Free Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You will need these simple ingredients to make gluten-free banana muffins with chocolate chips:

    Ingredients with labels: banana, vanilla, plant milk, oil, vinegar, sugar, chocolate, cinnamon, gluten-free flour, baking powder, and salt.

    Wet Ingredients

    • Ripe bananas
    • Plant-based milk
    • Canola oil
    • Vanilla extract
    • Apple cider vinegar

    Dry Ingredients

    • Gluten-free all-purpose flour
    • Granulated sugar
    • Baking powder
    • Cinnamon
    • Salt
    • Chocolate chips

    Please refer to the recipe card below for the full list of ingredients and detailed instructions.

    How to Make Gluten-Free Banana Muffins

    Here’s a step-by-step guide to making the best vegan gluten-free banana muffins:

    Mash ripe bananas and measure.

    1. Mash bananas in a large bowl.

    Mix all the wet ingredients together with a whisk.

    2. Mix in the remaining wet ingredients.

    Add dry ingredients to form batter.

    3. Add the dry ingredients to form the batter.

    Scoop batter into a lined muffin tin.

    4. Scoop muffin batter into muffin tins.

    Add chocolate chips on top.

    5. Sprinkle extra chocolate chips on top.

    Bake until muffins are golden.

    6. Bake at 375°F until golden brown.

    Top Tips

    Rest the muffin batter! This is my top tip for gluten-free quick breads and muffins. Resting the batter allows the gluten-free flour and starches to absorb all the liquid, resulting in a moister muffin.

    Line or spray the muffin tins! If not sprayed, these muffins will stick to the tin, so always spray them before adding the batter. 

    Use a scooper! A larger ice cream scooper helps portion the batter and get an even-sized batch of muffins.

    Add your favorite mix-ins! You can swap the chocolate chips for walnuts, pecans, or raisins. You could even add a combination of mix-ins; my favorite is mini chocolate chips with chopped walnuts.

    Overhead photo of muffins on a cloth napkin with bananas, muffins are scattered around, some on their sides and one with a bite taken out of it.

    Storage & Reheating

    Vegan, gluten-free chocolate chip banana muffins will last up to 4 days at room temperature.

    Store them in an airtight container lined with a paper towel to absorb excess moisture. For extended storage, you can also store them in the freezer.

    Reheat banana muffins in a microwave for about 15 seconds, or air fry them at 350°F for 3 to 5 minutes to crisp up the exterior.

    Chocolate chip banana muffin with part of the liner peeled off.

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    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Two vegan gluten-free banana muffins with chocolate chips stacked on top of one another with more muffins and bananas in the background.

    Vegan Gluten-Free Banana Muffins

    Vegan Gluten-Free Banana Muffins are the perfect way to use up ripe bananas. They are super fluffy and decadent, just like a classic muffin, and they are packed with chocolate chips.
    4.91 from 10 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Resting Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12 Muffins
    Author: Sarah Pilley
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    Ingredients

    • 1 ¼ cup mashed banana about 3 medium bananas
    • 1 cup plant milk soy milk, almond milk, etc
    • ⅓ cup canola oil or another neutral oil
    • 1 tablespoon vanilla extract
    • 1 teaspoon apple cider vinegar
    • 1 cup granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon cinnamon
    • ¾ teaspoon salt
    • 2 ¼ cup gluten-free all-purpose flour blend
    • ¾ cup chocolate chips or blueberries, walnuts

    Instructions

    • Mash bananas in a large bowl. Measure out the banana to make sure you have the correct amount.
    • Add the remaining wet ingredients and whisk to combine.
    • Add the dry ingredients and mix to form the batter. You don’t have to worry about overmixing since this is a gluten-free recipe.
    • Allow the batter to rest for 20 minutes.
    • Prepare your muffin tin with paper lines and spray them with oil to prevent sticking.
    • Use a ½ cup scopper to portion the batter into muffin tins.
    • Sprinkle extra chocolate chips on top.
    • Bake at 375°F for 23 to 26 minutes or until golden brown.
    • Let the muffins rest for about 5 minutes, and then remove them from the tin to finish cooling on a wire rack.

    Notes

    See more expert tips, pictures, and variations above for making the best vegan gluten-free banana muffins with chocolate chips!
    Yield: 12 muffins
    Serving Size: 1 muffin
    Storage: Store leftover banana muffins at room temperature in an airtight container with a towel at the bottom to help retain moisture for up to 4 days. For extended storage, individually wrap the muffins and freeze them in a zip lock bag. 
    Reheating: Reheat muffins in a microwave at 15-second intervals. To make the muffin tops crispy again, air fry at 350°F for 3 to 5 minutes.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 251kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 262mg | Potassium: 115mg | Fiber: 3g | Sugar: 26g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 2mg

    This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on April 9, 2019.

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    Comments

      4.91 from 10 votes (8 ratings without comment)

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      Recipe Rating




    1. Kimbra Wellnitz says

      June 15, 2019 at 1:46 pm

      5 stars
      As expected these are wonderful. I left out chocolate chips and added 1 cup walnuts - I tripled the recipe and the muffin count was spot on 32 (12 was Maggie's count if you make a single batch). These muffins will maybe last 3 days in my house of 3 growing children and 1 hungry husband!

      Reply
    2. Katie says

      May 09, 2024 at 7:50 am

      5 stars
      These muffins were such a hit. They have just the right amount of sweetness and are moist. I will try them next time with walnuts. I bet that would be good too.

      Reply
      • Sarah Pilley says

        May 09, 2024 at 1:24 pm

        Thanks Katie! Walnuts are so good too!

        Reply
    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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