Name: Vegan Gluten-Free Banana Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 50 min
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)

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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!

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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:

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:

1. Mash bananas in a large bowl.

Mix all the wet ingredients together with a whisk.

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 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.

More Vegan Gluten-Free Recipes

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📖 Recipe

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

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Prep Time: 5

Cook Time: 25

Resting Time: 20

Total Time: 50

Servings: Muffins

Author: Sarah Pilley

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.

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