Vegan Gluten free Banana Muffins
User Reviews
5
Vegan Gluten free Banana Muffins
Description
This recipe for Vegan Gluten free Banana Muffins features a wet mix of mashed ripe bananas, maple syrup, non-dairy milk, vinegar, vanilla extract, neutral cooking oil, and sugar. The dry mix combines almond flour or meal, oat flour, coconut flour, tapioca and potato starch, xanthan gum, baking powder, baking soda, salt, and cinnamon for structure and flavor.
After mixing wet and dry ingredients and folding in chocolate chunks, the batter is portioned into a lined muffin pan. Baking begins at a higher temperature of 400°F for 20 minutes, then lowers to 375°F for an additional 5 to 7 minutes, ensuring a well-baked interior and lightly golden exterior. Muffins are cooled before storing, which helps develop flavor and texture.
These muffins have a lightly sweet, warmly spiced profile with chocolate pieces offering bites of richness. They store well on the counter for a day but keep best refrigerated up to five days. The recipe also allows variations such as adding nuts or dried fruit, and can be adapted to wheat or spelt flour with minor adjustments.
Ingredients
Wet:
- 2 banana medium, very ripe
- 2 tbsp maple syrup
- 2 tbsp non-dairy milk
- 1 tsp vanilla extract
- 1/2 tsp vinegar apple cider vinegar or white vinegar or use lemon juice
- 2 tbsp neutral cooking oil generic cooking oil
- 1/3-1/2 cup sugar I usually use a 1/3 cup with very ripe bananas for a lightly sweet muffin
Dry:
- 1/3 cup almond flour or almond meal
- 1/2 cup oat flour certified gluten-free; or use other gluten-free flours like sorghum or rice flour
- 1/4 cup starch I use 2 tbsp tapioca starch and 2 tbsp potato starch.
- 3 Tbsp coconut flour
- 1/2 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp cinnamon or more
- 1/3 cup chocolate chunks or more
Instructions
- Preheat the oven to 400 degrees F / 200ºc.
- In a bowl, mash the bananas really well. Add the rest of the ingredients under wet and mix until the sugar is well combined.
- In another bowl, whisk all the dry ingredients except the chocolate chunks, until well combined.
- Mix the dry into the wet until well combined. Fold in the chocolate chunks.
- Drop the batter into lined muffin pan.
- Bake at 400 degrees F / 200ºc for 20 minutes, then reduce temperature to 375 and continue to bake for 5 to 7 minutes. Check at the 23 or 24 minute mark. Toothpick from the center should come out almost clean.
- Let the muffins rest for 2 minutes then remove from the muffin pan and let them cool on a cooling rack lightly covered by a kitchen towel. Store on the counter for the day and refrigerate for upto 5 days
Notes
- Use very ripe bananas for natural sweetness and moist texture.
- Variations include adding pecans, walnuts, or dried fruits to the batter.
- If using wheat or spelt flour, mix baking soda, baking powder, salt, and cinnamon into 1 cup of the flour and adjust liquid as needed for batter consistency.
- Bake at higher temperature initially for a moist interior and then lower to finish baking without over-browning.
- Store muffins at room temperature for one day or refrigerate up to five days for freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 195mg | 8% |
| Potassium | 319mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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