Gluten-Free Vegan Banana Muffins
These Vegan Banana Muffins are so moist and tender, made with very ripe bananas for just the right flavor. They are so delicious, you will make this recipe again and again! Enjoy these banana muffins for breakfast or dessert.
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Servings: 12 muffins
Calories: 192kcal
Equipment
- 1 muffin tin
Ingredients
- 2 medium very ripe bananas peeled and mashed
- 1 1/2 cups all-purpose gluten-free flour (I used Kluteaz brand)
- 1/2 cup almond flour
- 3/4 cup organic cane sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon or 1/4 teaspoon cardamon
- 1/2 teaspoon nutmeg or 1/2 teaspoon coriander
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup almond milk
- 1/4 cup coconut oil melted
- 2 tablespoons ground flaxseeds
- 2 teaspoons vanilla
Instructions
- Preheat oven to 375spr F and prepare a 12-cup muffin tin by either lining or lightly spraying it with nonstick spray.
- Mash the bananas with a fork in a medium bowl and set aside.
- In a large bowl, combine, gluten-free all purpose flour, almond flour, sugar, baking powder, cinnamon, nutmeg, salt.
- In another bowl mix almond milk, coconut oil, ground flaxseeds, vanilla. Combine dry ingredients with wet ingredient and mix thoroughly. Fold in mashed bananas into the batter.
- Spoon batter into prepared muffin cups and sprinkle tops with extra sugar if desired. Bake for about 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Allow muffins to cool for about 10 minutes before removing from the pan. Enjoy!
Nutrition
Calories: 192kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 82mg | Fiber: 3g | Sugar: 16g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg