Gluten Free Banana Muffins (Vegan)

Vegan gluten free banana muffins are a healthy breakfast or snack option for your family.  These banana muffins are sweetened with coconut sugar, and are made with almond and tapioca flours.  They are moist, fluffy and taste just like banana bread.  You can add these to your arsenal of healthy breakfast options alongside Maple Vanilla Granola.

My kids have a palate on them that you wouldn’t believe.  If I replace one minuscule ingredient in a recipe – they will know.  And they will revolt.  I have had many small riots on my hands due to making recipe substitutions.  So, when I took our favorite banana bread recipe and made it gluten free, I had my battle armor on waiting for the barrage of insults headed my way.

While they took their first bite of these banana muffins I stood stock still and waited.  And then I heard it… Yum, Mom!  These are good.

Speechless.  I couldn’t believe it.  My banana muffins passed the test of my little epuicureans.  I may have done a cartwheel to celebrate.

How to Make Vegan Gluten Free Banana Muffins

Vegan gluten free banana muffins are made with ingredients you likely already have on hand if you’re a gluten free baker.  If not, the ingredients are easy to acquire.  Tapioca starch (also called tapioca flour) and almond or sunflower seed flour make the base of the recipe.  For more information on tapioca starch check out this post.  The flours are whisked with baking powder, baking soda and salt.

In a separate bowl, whisk coconut sugar, flax eggs, seed or nut butter, vanilla and coconut oil.  Add this mixture to the dry ingredients and stir to combine.  The mixture will seem a bit dry at first.  Not to worry!  The bananas will add a whole bunch of moisture.

This recipe gets the best banana flavor if you use very ripe bananas.  I’m talking bananas with brown spots all over the place.  Yeah, use those bananas you were thinking about throwing away right here!  Mash the bananas with a fork or a pastry blender until very soft and almost soupy.  Add the bananas to the batter and stir until well combined.  At this point, you can add chocolate chips if you so desire.  My household demands chocolate chips; can you blame them?

Oil a muffin tin or use muffin liners and scoop the batter into the tins.  This recipe will make 12 muffins.

How do I know when the banana muffins are done baking?

Bake the banana muffins at 350 for 22-26 minutes.  The muffins are done when they spring back when the tops are lightly pressed with your finger.  I find this to be a much better gauge for determining whether baked goods are done than using a toothpick.

Allow the muffins to cool on a wire rack in the tin for about 10 minutes and then remove and allow to finish cooling.  If you didn’t use cupcake liners, run a knife gently around the outside of the muffins to release them.  The muffins are best cooled, but if you can’t wait that long I don’t blame you for digging in while they’re still warm.

Watch this video to see how vegan gluten free banana muffins are made

Are vegan gluten free banana muffins healthy?

You can feel good about starting your day off with these whole food plant based banana muffins.  One muffin provides 5 grams protein, 3 grams fiber, 6% of your daily calcium and 5% of your daily iron needs.  Wow! The muffins contain healthy fats from the nut or seed flour and will keep you feeling full long after breakfast is over.  Enjoy!

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