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Vegan Gluten-Free Banana Bread Muffins

Author : Ashley Madden
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 10 muffins
Course: Breakfast, Snack
Keyword: bananas, gluten-free, 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!


  • Muffin Pan


  • Dry
  • 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
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • teaspoons cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ cup walnuts chopped (optional)
  • 1/3 cup dried cranberries, raisins, or goji berries (optional)
  • Wet
  • 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. 
Keyword bananas, gluten-free, muffins
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