1-Bowl Vegan Banana Nut Muffins (GF)
User Reviews
4.9
459 reviews
Excellent
1-Bowl Vegan Banana Nut Muffins (GF)
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Tender, perfectly sweet banana muffins studded with walnuts! Easy to make in just 1 bowl, plus entirely vegan and gluten-free!
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Ingredients
- 1 Tbsp flaxseed meal (to make a flax egg)
- 2 ½ Tbsp water (to make a flax egg)
- 3 medium ripe bananas (~1 1/2 cups as original recipe is written)
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp pure vanilla extract
- 3 Tbsp grape seed or olive oil
- 1/4 cup coconut sugar or organic cane sugar
- 1/4 cup packed organic brown sugar
- 2 1/2 Tbsp maple syrup
- 3/4 tsp sea salt
- 1/2 tsp ground cinnamon (optional)
- 3/4 cup unsweetened plain almond milk (or other dairy-free milk)
- 1 1/4 cup almond meal (I used half almond flour for added fluffiness)
- 1 1/4 cup gluten-free flour blend*
- 1 1/4 cup gluten-free oats
- 1 cup roughly chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. (I find the unbleached, brown paper liners to work best – they don’t stick to the muffins when peeling.)
- In a large mixing bowl, prepare the flax egg by mixing flaxseed meal and water together. Wait 5 minutes. Then add banana, baking powder, and baking soda and mash until only small chunks remain.
- Add vanilla, oil, coconut sugar, brown sugar, maple syrup, sea salt, and cinnamon (optional) and whisk vigorously to combine. Add almond milk and whisk once more to combine.
- Add almond meal, gluten-free flour blend, and oats and stir until just combined. Then divide batter between muffin tins, filling all the way full - there should be 12 muffins (amount as original recipe is written // adjust if altering batch size).
- Top with walnuts (optional). In place of walnuts, you can also substitute more rolled oats and/or a sprinkle of organic cane sugar.
- Bake for 28-35 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 4 days or in the freezer up to 1 month.
Notes
- *You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the DIY Blend in this recipe.*Nutrition information is a rough estimate calculated with walnuts and without additional toppings (i.e. vegan butter).*Recipe adapted from my 1-Bowl Vegan GF Nutella Banana Bread!*For all substitution inquiries, please visit my Recipe FAQ page!
Nutrition Information
Show Details
Serving
1muffins
Calories
326
(16%)
Carbohydrates
41g
(14%)
Protein
7.2g
(14%)
Fat
16.4g
(25%)
Saturated Fat
1.4g
(7%)
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
325mg
(14%)
Fiber
4.4g
(18%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 12(muffins)
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1muffins | |
| Calories | 326 | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 7.2g | 14% |
| Fat | 16.4g | 25% |
| Saturated Fat | 1.4g | 7% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 325mg | 14% |
| Fiber | 4.4g | 18% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
459 reviews
Excellent
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