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!
Vegan Gluten Free Banana Muffins
Ingredients
- 3 medium Bananas very ripe
- 2 flax eggs *see notes for instructions
- 1/4 cup (64 grams) nut or seed butter
- 1/2 cup (100 grams) coconut sugar
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla
- 1 3/4 cup (196 grams) almond or sunflower seed flour
- 1/3 cup (40 grams) tapioca starch
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup mini-chocolate chips (optional)
Instructions
- Preheat oven to 350F. Lightly oil a muffin tin or line with muffin liners. Set aside.
- In a medium bowl mash the bananas until very soft and almost liquefied, with just small lumps remaining. Set aside.
- In another bowl add the flax eggs, seed or nut butter, coconut sugar, coconut oil and vanilla. Whisk until smooth and completely combined, making sure to break up any clumps of coconut sugar.
- In another large bowl whisk together the almond or sunflower seed flour, tapioca starch, salt and baking powder. Add the wet ingredients to the dry ingredients and mix until combined. This mixture will seem very dry, but adding the bananas will add quite a bit of moisture.
- Add the bananas and mix again to thoroughly combine. Add chocolate chips, if desired, and mix.
- Divide the batter evenly into the prepared muffin tin. This recipe will make 12 muffins. Bake for 22-26 minutes, or until the muffins spring back when lightly pressed with your finger.
- Allow to cool for 10 minutes on a wire rack and then remove from the muffin tin. If you didn't use muffin liners, run a knife around the edge of each muffin to release it from the pan. Allow to cool completely on the wire rack and then enjoy!
Notes
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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!