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.
Want to save this recipe?
I'll email you a link so you can come back to this later!
Plus more tasty vegan recipes every week. Unsubscribe at any time.
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 Motherβs 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!
Ingredients
You will need these simple ingredients to make gluten-free banana muffins with chocolate chips:
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
The recipe card below includes the full list of ingredients + instructions.
How to Make Gluten-Free Banana Muffins
Hereβs a step-by-step guide to making the best vegan gluten-free banana muffins:
1. Mash bananas in a large bowl.
2. Mix in the remaining wet ingredients.
3. Add the dry ingredients to form the batter.
4. Scoop muffin batter into muffin tins.
5. Sprinkle extra chocolate chips on top.
6. Bake at 375Β°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.
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 350Β°F for 3 to 5 minutes to crisp up the exterior.
More Vegan Gluten-Free Recipes
Did you make this recipe?
If you make and love this recipe, please leave a β β β β β review below!
Vegan Gluten-Free Banana Muffins
Email me the recipe!
I'll send you a link so you can come back to this later.
Plus more tasty vegan recipes every week. Unsubscribe at any time.
Ingredients
- 1 ΒΌ cup mashed banana about 3 medium bananas
- 1 cup plant milk soy milk, almond milk, etc
- β 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
- ΒΎ teaspoon salt
- 2 ΒΌ cup gluten-free all-purpose flour blend
- ΒΎ 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 donβt 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 Β½ cup scopper to portion the batter into muffin tins.
- Sprinkle extra chocolate chips on top.
- Bake at 375Β°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
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on April 9, 2019.
Kimbra Wellnitz says
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!
Katie says
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.
Sarah Pilley says
Thanks Katie! Walnuts are so good too!
Nat says
Just pulled a batch out of the oven. A-mazing!!! πππππ