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You're going to love these easy-to-make vegan gluten free banana muffins! They're soft, fluffy, and make great snacks. And the best part? You can make them plain or customize them with your favourite add-ins, read on for all the details!
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To say that I love baking banana treats is an understatement. I just checked and this is the 14th vegan gluten free banana recipe I've shared with you!
I have everything from:
- vegan banana pancakes
- banana steel cut oats
- banana cake
- vegan gluten-free pumpkin banana bread
- good old vegan gluten free banana bread
- ....and lots more!
And now, the latest addition is this recipe for vegan gluten free banana muffins (and they taste just like banana bread!)
How to Make Them
Like all of my recipes, this is another easy one that has just a few simple steps. Even if you think you aren't good at baking or if you're new to vegan gluten free baking, this recipe is a good one for you to try!
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
To start this recipe, you'll first prepare the flax eggs, mix the dry ingredients together, mix the wet ingredients together, combine both of them, and mix!
If you're using add ins, this is the point where you'll fold them into the batter.
Next, you'll separate the batter evenly into your muffin pan. You can do this with a tablespoon or an ice cream scoop (this is the scoop I'm using in the picture below!)
The next step is to bake the muffins. Once they're finished baking, let them cool for a bit and then dive in!
How to Customize Them
As mentioned above, these eggless, dairy-free, gluten free banana muffins can be made four different ways.
You can make them plain, or you can add:
- raisins to make gluten free banana raisin muffins
- walnuts to make gluten free banana nut muffins
- chocolate chips to make gluten free banana chocolate chip muffins!
It's up to you, based on what you like. Not sure what you'll like? Try all of them to see which one is your favourite! Which one will you try first?!
(And if you want something a little more chocolaty, be sure to try my double chocolate banana muffins!)
Can a Different Gluten-Free Flour Be Used?
I’ve only tested these easy gluten free banana muffins with Bob’s Red Mill Gluten-Free All-Purpose Baking Flour (the one in the red bag, not the blue bag), so if you do decide to use a substitute flour, proceed with caution because I'm not sure if the particular flour you use will work well.
And I know for a fact that coconut flour will not work in this recipe without some big modifications, so stay far away from that one!
Can a Different Sugar Be Used Instead of Coconut Sugar?
I use coconut sugar in these vegan muffins, which is my go-to in the majority of my recipes, but if you don’t have it, you can swap it out for brown sugar.
Can a Different Oil Be Used?
Feel free to substitute the coconut oil for a different one, just be sure that what you use does not have a strong flavour.
Can They Be Made Oil-Free?
If you're oil-free, you can replace the oil with unsweetened plain applesauce, but note that your muffins will be drier and not as moist.
If using applesauce, I recommend not using regular paper muffin wrappers. Since the recipe will have no oil, you won’t be able to remove the wrappers easily and they will stick.
I would bake them either directly in a high-quality non-stick muffin pan, in silicone muffin cups, or in parchment paper liners, which are all naturally non-stick.
If You Make This Recipe...
...please leave me a comment below, letting me know how your banana muffins turned out! And tell me what add-ins you used!
If you like these gluten-free banana muffins, you may also like these other vegan gluten-free muffins:
- Vegan Carrot Muffins
- Carrot Ginger Muffins
- Blackberry Muffins
- Oatmeal Muffins
- Chocolate Muffins
- Sweet Potato Muffins
- Apple Muffins
- Blueberry Muffins
You can help others to find this recipe by pinning it to one of your food boards on Pinterest. Click here to pin it now!
Vegan Gluten Free Banana Muffins
Suggested Equipment:
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 ¾ cups (245g) gluten free flour blend **see important note about flour below**
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅓ cup (80ml) melted coconut oil (plus extra for greasing muffin tin)
- ½ cup (75g) coconut sugar
- 1 cup (245g) banana puree (approximately 2 large or 3 small bananas, see note below)
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips OR raisins OR nuts (chopped walnuts or pecans work well)
Instructions:
- Preheat oven to 350° F (177° C).
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, mix the flax eggs, coconut oil, coconut sugar, banana puree, and vanilla, together until blended.
- Slowly add the wet mixture to the dry mixture and stir until combined. If using, fold in chocolate chips, nuts, or raisins.
- Using a spoon or a large scoop, divide batter into the 12 muffin cups.
- Bake for 16-18 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
- Let muffins cool in muffin pan for a few minutes and then remove and place them on a cooling rack.
Video:
Recipe Notes:
- Please read all of the info above before making this recipe.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend.
- This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be a blend, the one listed above for the best results.
- Make sure to measure your flour correctly.
- Any type of neutral flavoured oil can be used in place of coconut oil, such as safflower or sunflower.
- Puree the bananas until there are no chunks left and is completely smooth.
- Nutrition info is based on 1 vegan gluten-free banana muffin without any add-ins and the recipe made as written. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Joanne says
I am so happy that this recipe turned out. My daughters cannot have gluten, dairy and egg whites and I had pretty much had given up on baking because nothing ever worked. Despite having to adjust as I didn't have the BM flour mix, they still turned out great and actually looked and tasted like muffins. I looked at the Bob Mills mix online and did a combo of garbanzo flour, millet flour, tapioca and sorghum. I am excited to try more of your recipes. Thank you!
Gwen Leron says
You're welcome, Joanne! I'm so glad you gave the recipe a try! I have plenty of other muffin recipes to choose from, I hope you find some others you like. Thanks for taking the time to leave your comment and rating, I appreciate it very much.
Jade says
I tried the recipe but with the blue label Bob's gluten free flour (1 to 1). They rose okay, but the texture is a bit sandy. I also had to add more liquid to the batter. I'm not sure if more sugar and oil would have helped. But I noticed my regular vegan but not gluten free recipe calls for 1/2 cup oil and 3/4 cup sugar. Next time I'll try the Bob's Gluten Free AP Flour.
Gwen Leron says
Hi Jade, Yes, the two flours are VERY different, they absorb liquids differently since they are made from different ingredients. More sugar and oil would not have made a difference, it's the flour. I hope you give it a try again with the flour I recommend in the recipe, you will notice a big difference. Let me know if you have any questions!
Corinna Hefty says
If you use the flour in the red bag do you have to add Xanthum gum?
Gwen Leron says
Hi Corinna, no need to add any xanthan gum to the recipe, all you need is what is in the ingredient list. Let me know if you have any more questions!
Sarah says
Woman you are God sent!! My son can’t have eggs, and we all need to be gluten free and finding recipes that aren’t reminiscent of cardboard or under bakes brownie goop texture has been impossible until stumbling upon your blog. I love that you consistently use the same flour blend and that the one you use isn’t just rice flour and corn starch! Thank you!! (Also I whipped these up with my 19 month old whining at me quickly enough not to get overwhelmed and when my picky 3 year old woke up he gobbled up multiple muffins) Win win win win 🙂
Gwen Leron says
Aww, Sarah! Thank you SO much for taking the time to leave this kind message! I am so glad you found my website and that the muffins were a hit. The flour I use in this recipe is what I use for the majority of my recipes, but I recently started using the other Bob's Red Mill flour as well, so you will find a mix of both. There are also a few others that use oat flour 🙂 If you ever have any questions about my recipes, please feel free to get in touch to ask. Enjoy the rest of the muffins!
Julie says
Great! I had to modify this recipe based on what I had available to me. Thanks for a great base recipe that I was able to modify easily and successfully! I used my own DIY GF flour blend of oat flour, almond flour and tapioca starch (it's almost equal proportions of each but a bit more almond). I used avocado oil and I cut the oil amount in half. I also cut the sugar amount in half. They are plenty sweet how I made them and they turned out great. Thank you!
Gwen Leron says
I'm glad the recipe turned out so well with your substitutions, Julie! Thanks for sharing what you did! Enjoy the rest of the batch 🙂
Hannah says
Hi, bless you! ❤, made this today for my vegan niece and my special needs kiddo who is on so many food restrictions 😅. I added chopped lindt 99% chocolate to half the mix, they were amazing!
Gwen Leron says
Oh, Hannah. Thanks you so much! I am so happy you made the muffins for your niece and your little one and that the recipe was loved. The addition of chopped chocolate sounds perfect. Thanks so much for taking the time to leave your note, I appreciate it very much!
Kristin says
Beautiful recipe! I make this and a few of your other muffin recipes for my baby who has been diagnosed with multiple food allergies and he loves them!! Thank you so much for what you do 🙂
Gwen Leron says
Oh, Kristin! Thank you so much for your note, it made me smile. You're very welcome! I know it's not easy dealing with multiple allergies, so I'm very glad I can help 🙂
Yvette G says
These turned out great! Not too sweet and perfect with a cup of tea. I will definitely make them again. 😁
Gwen Leron says
Glad to hear you like them, Yvette! And yes, they are PERFECT with a cup of tea 🙂
Tieste says
These are really good. I didn't have enough coconut oil, so I used a mixture of coconut and olive oil and they came out great!
Gwen Leron says
Glad to hear, Tieste! Any liquid oil will work as long as it doesn't have a strong flavour, so no problem with making that sub. Happy that you like them 🙂