These Gluten-Free Vegan Banana Muffins are seriously moist, super easy to make and free from sugar! They're filling and satisfying and perfect for breakfast, a snack or dessert. It's a great basic recipe that you can easily customise and make your own by adding your favourite flavours!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mash the bananas.
- Mix together with all the other ingredients in a glass mixing bowl.
Tip: Use a measuring jug to measure out the plant-based milk and add it bit by bit to make sure you don't add too much, as the amount of liquid in bananas can vary.
- Transfer the mixture into muffin cases in a muffin/cupcake tin.
- Sprinkle over chopped walnuts, if desired.
- Bake in the oven for 15-20 minutes.
How long do these Banana Muffins keep for?
These Banana Muffins do taste best when fresh, but keep in the fridge for up to a few days. They're great reheated in an oven toaster if you have one!
Can you freeze them?
Yes - they keep in the freezer for up to two months.
Substitutions you can make
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds.
- You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
- You can leave the recipe completely free from added sugar or if you prefer sweeter muffins, you can sweeten it with any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can omit the cinnamon.
Different flavour alternatives
You can easily make this recipe your own by adding ingredients that suit your taste preferences. Here are some ideas:
- You can add blueberries (use my Gluten-Free Vegan Blueberry Banana Muffins recipe), raspberries or blackberries.
- You can add chopped walnuts or desiccated coconut.
- You can add chocolate chips.
- You can add raisins, dried cranberries or chopped dates.
- You can add dried mango, dried papaya or dried pineapple for a tropical flavour.
- You can add cocoa powder (use my Gluten-Free Vegan Chocolate Banana Muffins recipe).
- You can add oats to make an oatmeal muffin - use 75 g (¾ cup) oats for this recipe.
- You can top the muffins with chopped walnuts, flaked almonds or coconut flakes before baking!
More vegan banana recipes
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Blueberry Banana Muffins
- Gluten-Free Vegan Chocolate Chip Banana Bread
- Gluten-Free Vegan Banana Walnut Bread
- Gluten-Free Vegan Chocolate Banana Bread
- Vegan Banana Oatmeal
- Gluten-Free Vegan Banana Cake
- Banana Oatmeal Bars
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Banana Muffins
These Gluten-Free Vegan Banana Muffins are seriously moist, super easy to make and free from sugar! It's a great basic recipe that you can easily customise and make your own by adding your favourite flavours!
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Servings: 12 muffins
Calories: 178kcal
Ingredients
- 3 medium-sized ripe bananas
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 1 teaspoon apple cider vinegar ensure gluten-free if necessary
- Pinch salt
- 1 teaspoon ground cinnamon (optional)
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 120 ml (½ cup) unsweetened almond milk (or any other plant-based milk)
To decorate (optional):
- 35 g (⅓ cup) walnuts , roughly chopped
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit) Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste.
- Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the vinegar to the same bowl along with the salt (and cinnamon if using) and ground almonds.
- Sift in the flour, baking powder and bicarbonate of soda.
- Add the mashed bananas, and mix well, adding the milk a small amount at a time until you get a loose batter. You may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry.
- Transfer the mixture between muffin cases in a muffin tin.
- Scatter over the chopped walnuts, if desired.
- Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
- Taste best when fresh, but keep covered in the fridge for up to a few days - reheat in an oven toaster if you like.
Video
Notes
*You can alternatively use almond flour.
You can leave the recipe completely free from added sugar or if you prefer sweeter muffins, you can sweeten it with any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
You can easily make this recipe your own by adding ingredients that suit your taste preferences. Here are some ideas:
- You can add blueberries (use my Gluten-Free Vegan Blueberry Banana Muffins recipe).
- You can add a handful of chopped walnuts or some desiccated coconut.
- You can add chocolate chips.
- You can add raisins, dried cranberries or chopped dates.
- You can add dried mango, dried papaya or dried pineapple for a tropical flavour.
- You can add cocoa powder (use my Gluten-Free Vegan Chocolate Banana Muffins recipe).
- You can add oats to make an oatmeal muffin - use 75 g (¾ cup) oats for this recipe.
- You can top the muffins with chopped walnuts, flaked almonds or coconut flakes before baking!
Nutrition Facts
Gluten-Free Vegan Banana Muffins
Amount Per Serving
Calories 178
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Sodium 36mg2%
Potassium 122mg3%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 4g4%
Protein 4g8%
Vitamin A 19IU0%
Vitamin C 3mg4%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Lynn
Should one pour or scoop batter when transferring to muffins tin? Thanks!
Rhian Williams
The batter isn't runny enough to pour, so scoop!
Tamara
Hi Rhian can I use flax meal instead of almond meal? Thanks!
Rhian Williams
No sorry I don't think that will work! You can use ground walnuts or ground sunflower seeds instead of the almond meal though.
Harsimaran
Hi! Can i use oat flour instead of gf flour here?
Rhian Williams
Yes, though the texture won't be as fluffy!
Jennifer
OMG these muffins are perfect!! The texture is just like a traditional muffin with regular flour & non vegan! I have made many many many vegan muffins and always been highly disappointed as the texture was usually gummy and just not good. This is the first time I’ve made a muffin recipe that is legit! This will be a forever go to for me thank you so much my kids love them!! Thanks you total games changer for us!
Rhian Williams
Thank you so much, so happy to hear you liked them!!!
sandra griffiths
WOW! Super surprised by how good these were. Tasty and fluffy we didn't miss the sugar as these are so sweet. Thank you I will be trying more of your recipes. xxxxxxxx
Rhian Williams
Thank you so much, so happy to hear that!