Vegan gluten free banana muffins are a delicious 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.
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
*To make a flax egg whisk together 1 tablespoon ground flax and 3 tablespoons of water. Set aside for 10 minutes until thick. This post shows how to make a flax egg.