Gluten-free Vegan Banana Muffins

12

Pieces

10 min.

Preparation Time

40 min.

Cooking Time

How to do it?

These Gluten-Free Vegan Banana Muffins are a great way to use up any ripe bananas you have on hand and have an unbelievably fluffy and moist texture!

Fluffy, healthy, dairy-free, and gluten-free banana muffins with dark chocolate chips. Sweetened with bananas and pure unrefined coconut brown sugar made with Gluten-free all-purpose flour! These muffins are freezer-friendly and great for breakfasts or snacks!

Let’s talk about all the ingredients in these gluten-free banana muffins:

Which is the Best Gluten-Free Flour?

Flour, so far I like to use these brands :

• All-Purpose Gluten-Free Flour – Bob’s Red Mill
• 1 to 1 Baking Flour Gluten Free – Bob’s Red Mill
• Organic Coconut Flour – Now Foods  (For this flour, I like to mix with Bob’s Red Mill to get a more moist texture)

Or you can use regular all-purpose flour (250 gram), it works as well 😊.

Eggs: I like to use Eggs Replacer Bob’s Red Mill to make these vegan, or you can use 2 flax eggs. To make a flax egg, combine 2 tablespoons of ground flaxseed with 4 tablespoons of water. Let it sit for 10 minutes, for a gel to form. You can buy ground flaxseed here.

Unrefined coconut brown sugar: to sweeten these muffins ever so slightly, I use 6 tbsp coconut brown sugar. Of course, maple syrup would also work well.

Bananas: I like to use extra ripe bananas, with brown or black spots. Trust me, it makes a difference.

Vegan dark chocolate chips: lately I’ve been loving Enjoy Life Foods Dark Chocolate.  They’re dairy-free, gluten-free, and nut-free.

Instructions

• Preheat oven to 180 degrees C. Line a muffin tin with 12 muffin liners and spray the inside of the liners with nonstick cooking spray. This helps to prevent sticking.
• Melt the butter in the microwave or over low heat on the stovetop.
• Peel 4 ripe bananas and add them to the medium bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. I prefer soft bananas.

• Then, add 200 gr melted butter, 2 tbsp egg replacer or flax eggs and mix until well combined. To make a flax egg, combine two tablespoons of ground flaxseed with 4 tablespoons of water. Let it sit for 10 minutes, to form a gel. That is now a ‘flax egg’.
• In a separate bowl, whisk together: 150gr of gluten-free all purpose flour, 100gr coconut flour, 6 tbsp coconut sugar, 1 tbsp chia seeds, 1/2 vanilla bean, 1 1/2 tsp baking powder.
• Add dry to wet ingredients, add 65 ml oat milk , 1 tbsp blueberry jam , 30-50 gr dark chocolate chips, and mix with a spatula until combined.

• Divide batter evenly between liners. Sprinkle the tops of the batter with extra dark chocolate chips. Bake for 30-40 minutes or until a toothpick inserted into the center of a muffin comes out clean and the edges are dark golden brown. Remove from oven and let cool in the tin for 5 minutes. Then remove from tin and let cool completely on a cooling rack. The wrappers peel away easier and the muffin texture is best when completely cooled.

• Serve with vegan butter, nut butter, or as is. Store leftovers in a covered container for up to 3 days or refrigerated to be kept longer.

These gluten-free vegan banana muffins are perfect for a quick grab-and-go breakfast, a healthy snack, or a special brunch item. In addition, they’re a total crowd-pleaser.

Ingredients

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