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:
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.
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.
Store leftover muffins at room temperature, in a sealed container. They will keep well for up to 2-3 days or refrigerated to be kept longer. They also freeze well.
To freeze: Vegan banana muffins are freezer friendly and are suitable to be frozen to enjoy later. Again, wrap them individually to avoid having to thaw them all out (these cannot be re-frozen once thawed and place them in ziplock bags. Frozen banana muffins will freeze well for 2-3 months.
Note: *To make a 2 tbsp flax egg, combine 2 tablespoon of ground flaxseed with 4 tablespoons of water. Let it sit for 10 minutes, to form a gel. That is now a 'flax egg'.
*This recipe has been tested with white flour, wholewheat (wholemeal) flour and all-purpose flour.