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!
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 usealmond 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: