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–+ servings
Two vegan gluten-free banana muffins with chocolate chips stacked on top of one another with more muffins and bananas in the background.
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4.91 from 10 votes

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.
Prep Time5 minutes
Cook Time25 minutes
Resting Time20 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 251kcal
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.

Nutrition

Calories: 251kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 262mg | Potassium: 115mg | Fiber: 3g | Sugar: 26g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 2mg