Vegan Gluten-Free Banana Bread Muffins
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 10 muffins
Make good use of those bananas! Gluten-free, vegan, addictive banana bread muffins! If you're new to low sugar or no-added sugar recipes, I suggest adding maple syrup. See Notes!
- 1 cut oat flour
- ½ cup brown rice flour
- ½ cup almond meal
- ½ cup rolled oats (gluten-free if needed)
- ¼ cup hemp seeds
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1¼ teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup walnuts chopped (optional)
- 1/3 cup dried cranberries, raisins, or goji berries (optional)
- 2 tablespoons ground flax seed (also known as flax meal)
- 3 tablespoons water
- 1 packed cup mashed ripe bananas ~3 ripe bananas
- ¾ cup unsweetened almond milk or preferred milk
- ¼ cup unsweetened applesauce
- 2 teaspoons vanilla extract
Preheat the oven 350°F. A quality non-stick muffin pan or silicon pan doesn't need to be oiled. If you have an older pan that sticks, you can use paper muffin moulds.
To make a thick flax egg mix the ground flax with 3 tablespoons warm water (from "WET" ingredients) in a small bowl. Let it sit for 5 minutes to thicken.
Add all the dry ingredients to a large bowl and mix. Set aside.
In a medium bowl mash the bananas well. Add all other wet ingredients (including the flax egg) and mix using a fork or whisk.
Add the wet ingredients to the dry and mix until all the wet ingredients are incorporated and no dry spots remain.
Transfer the batter to the muffin pan/moulds (about ⅓ cup batter per muffin). Bake the muffins for 30-35 minutes. They're done when firm to touch, golden, and the edges have pulled away from the pan.
Let the muffins cool for 15 minutes in the muffin pan and then transfer to a cooling rack to cool completely. It's important to let them cool completely because they'll continue to firm up as they cool! Keep in the fridge for up to 3 days or freeze in for up to 3 months.
- For a nut-free version, use more brown rice flour instead of almond flour.
- To make oat flour, add rolled oats to a blender and blend until a flour texture is achieved. You can also do this in a food processor.
- Goji berries are optional but add a nice flavor to the muffin! You can also use raisins, dried mulberries, or cranberries.
- If you prefer a sweeter muffin, add 2 to 4 tablespoons of maple syrup to the wet ingredients.