Healthy Banana Muffins (Vegan, Gluten-Free)
These healthy banana muffins are soft, fluffy, moist, and ready in 30 minutes! They’re made with oat flour, naturally sweetened with coconut sugar, and are vegan, and gluten-free.
Got more ripe bananas? Try my Vegan & Gluten-Free Banana Bread, Vegan Banana Bread Cookies, and Chocolate Chip Banana Bars next!
Since my vegan banana bread is one of my most popular recipes, I knew I had to create a muffin version. I’ve made these dozens of times, and they’re my go-to when I want all the cozy flavor of banana bread without waiting an hour for a loaf to bake!
Featured Comment
After many different recipes…this is my favourite! Gf and vegan is not easy so thanks for this! First time to comment on any recipes!
– Marianne
Table of Contents
Why These Banana Muffins Work
All the cozy flavors of banana bread baked into soft, fluffy muffins that are ready in about 30 minutes.
- Soft, tender texture: Oat flour gives these muffins a soft crumb without using traditional all-purpose flour.
- Naturally sweet banana flavor: Ripe bananas add sweetness, moisture, and help bind the batter without eggs.
- No complicated ingredients: You can find everything you need at a typical grocery store, and the batter comes together in one bowl.
- Customize them: It’s optional, but my favorite way to finish these muffins is with chocolate chips and walnuts. We always add chocolate around here!
Ingredients You’ll Need (and Why)
Here’s what you’ll need and why each ingredient matters. Exact measurements are in the recipe card below!
- Ripe Bananas: Use very ripe, spotty bananas for the best flavor, sweetness, and moisture. You’ll need 1½ cups mashed banana (about 3 bananas). They act as the egg replacement and help bind the muffins together. I use the same trick in my gluten-free banana bars and vegan banana bread cookies.
- Oat Flour: The base of these muffins. You can use homemade oat flour, but for the softest texture, I recommend store-bought oat flour. It’s the same flour I use in my gluten-free carrot muffins and vegan apple cider muffins.
- Coconut Sugar: Adds sweetness and a subtle caramel flavor that pairs beautifully with the bananas.
- Maple Syrup: Adds sweetness and moisture.
- Apple Cider Vinegar: Reacts with the baking soda to help the muffins rise.
- Baking Powder & Baking Soda: It can be tricky to get vegan and gluten-free bakes to rise, so we have to use more to give these muffins their lift.
- Vanilla Extract: Adds flavor.
- Non-Dairy Milk: Any unsweetened dairy-free milk works here. I typically use soy milk, but almond, oat, or cashew milk also work.
- Coconut Oil: Melted coconut oil adds moisture and helps create a tender crumb. Use refined coconut oil if you want a neutral flavor.
- Spices: Cinnamon, nutmeg, and a pinch of salt.
- Vegan Chocolate Chips + Walnuts: Both are optional, but I love adding dark chocolate chips for extra richness and walnuts for crunch.
How to Make Vegan Banana Muffins
You only need one bowl to make these muffins, which means minimal cleanup!
- Preheat the oven: Preheat the oven to 375°F. Line or lightly grease a 12-cup muffin pan. I typically grease mine with refined coconut oil.
- Mix the wet ingredients: In a large bowl, whisk together the mashed banana, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar.
- Add the dry ingredients: Stir in the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined. Fold in the vegan chocolate chips, if using.
- Fill the muffin pan: Divide the batter evenly between the 12 muffin cups, filling each about ¾ full. Sprinkle with chopped walnuts and extra chocolate chips, if desired.
- Bake the muffins: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Cool: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Helpful Tips Before You Bake
- Use very ripe bananas. The darker and more spotty, the better. They give the muffins more banana flavor, sweetness, and moisture.
- Let them cool: I know it’s tempting to eat one straight from the oven (guilty!). It’s important to let them cool for at least 10 minutes in the pan before transferring them to a rack. They’ll continue to set as they cool, giving you that soft, fluffy texture instead of a gummy center.
FAQs
The riper, the better! Use bananas that are brown, heavily speckled, and soft. Ripe bananas sweetness, moisture, and banana flavor.
Yes! These muffins are egg-free. Instead of eggs, the mashed banana helps bind the batter, while also adding moisture and sweetness.
I don’t recommend substituting another type of flour in this recipe, since different flours absorb liquid differently and can change the texture. If you don’t have oat flour, you can easily make your own by blending rolled or quick oats until finely ground.
Don’t skip the cooling step! Let the muffins cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely. Cutting into them while they’re still warm can make the center gummy before the crumb has finished setting.
Chocolate chips and walnuts are my favorite add-ins, but you can also add chopped pecans, or leave the muffins plain. Just keep any add-ins to a similar amount so they don’t weigh down the batter.
Store the muffins in an airtight container at room temperature for 3–5 days.
Yes! Once completely cooled, place the muffins in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature before serving.
Got More Bananas? Make These Next!
If you have more ripe bananas sitting on your counter, here are a few more ways to use them up.
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Healthy Banana Muffins (Vegan, Gluten-Free)
Equipment
Ingredients
Wet Ingredients
- 3 ripe bananas, = 1 ½ cups mashed banana
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup non-dairy milk
- 3 tbsp coconut oil, melted
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
Dry Ingredients
- 2 cups oat flour, use certified gf oats if needed
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ⅓ cup vegan chocolate chips, plus more for topping, optional
- ¼ cup chopped walnuts, optional
Instructions
- Preheat the oven: Preheat the oven to 375°F. Line or lightly grease a 12-cup muffin pan. I typically grease mine with refined coconut oil.
- Mix the wet ingredients: In a large bowl, whisk together the mashed banana, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar.
- Add the dry ingredients: Stir in the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined. Fold in the vegan chocolate chips, if using.
- Fill the muffin pan: Divide the batter evenly between the 12 muffin cups, filling each about ¾ full. Sprinkle with chopped walnuts and extra chocolate chips, if desired.
- Bake the muffins: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Cool: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Video
Notes
- Don’t have oat flour? Make your own by blending oats until finely ground. Use if needed.
- Use ripe bananas: This is the secret to naturally sweet and flavorful muffins! The darker, mushier, and more speckled your bananas are, the better.
- Let the muffins cool completely: I know it’s tempting to dig in right away, but patience is key! If you bite into the muffins too soon, they may be gummy inside.
- Mix-ins: Add chocolate chips, walnuts, pecans, or swirls of peanut butter.
- Storage: Store cooled muffins in an airtight container at room temperature for 3–5 days.
- Freezing: Freeze cooled muffins in a freezer-safe container for up to 2 months. Thaw at room temperature.
Very delicious and accurate recipe. There was a slight gummy texture to the muffin which is typical for GF recipes. I did use a different nut for personal preference.
I’m glad you enjoyed these banana muffins, Michelle! Did you use store-bought or homemade oat flour? I ask because I find that store-bought oat flour creates a much softer, lighter texture since it’s professionally milled. 🙂
Made them for the fourth time! So good! Thank you for the recipe
Soo happy to hear you keep making these banana muffins, Courtney! Thanks for sharing 🙂
I made the muffins yesterday as a breakfast option for my family. Most of the time they don’t like healthy muffins with oats, but these are so moist en tasteful. Thank you so much!
Awe that’s great, I’m so happy your family enjoyed these muffins! Thanks for sharing, Sofie 🙂
Delicious! My favorite muffins recipe 🤍
So happy to hear that 🙂 thanks for sharing, Elisabeth!
After many different recipes…this is my favourite ! Gf and vegan is not easy so thanks for this!
First time to comment on any recipes!
Marianne
Aww, I’m so happy you found a winner! Thanks so much for sharing, Marianne, I hope you’ll try more of my recipes!
Great muffins all the family enjoyed them
Yay I’m so happy to hear that! Thanks for sharing 🙂
Loved the muffins and the texture. I only changed it and put 1 cup oat, 1 cup cocnut flour. They turned out great! Definitely will do them again 🙂
I’m so happy you loved them, Lorena! It’s great to hear it worked with that substitution too – thank you for sharing 🙂
This banana muffin looks so delicious!
Do you think I can use greek yogurt or coconut yoghurt instead of milk? Let me know!
Hi Lisa! I haven’t tried swapping the milk for yogurt — it might make the muffins slightly more dense, so you may need to add a little extra liquid to get the right batter consistency. Let me know if you try it — I’d love to hear how they turn out!
These could be my favorite – healthy option!
So glad you like them!
I LOVED your healthy banana bread recipe so I had to try these too…they are SO good!!! And taste just like the banana bread but in muffin shape!! Thank you!!
Awww I’m so happy to hear that you loved these muffins just as much as the banana bread! Thank you for sharing 🙂
Hi Megan! I made these today and they were hands-down some of the most tasty muffins my family has ever eaten. They turned out super moist and fluffy, just like you said. My husband gobbled his up! And thanks for tip about the apple cider vinegar; I didn’t know they were the secret ingredient that turned baked goods extra fluffy. The only change I made was leaving out the coconut sugar as the sweetness from the bananas and the maple sugar was sufficient for us since we usually prefer a lower sugar content than most people. That said, all of your recipes I’ve tried so far have come out super tasty—kudos to you. You obviously are very good at your craft.
Aww, Khurty, I’m so happy these muffins were a hit with your family, and I’m glad to hear that they were still delicious without the coconut sugar! It brought such a smile to my face reading your comment, so thank you 🙂 I hope you’ll continue making them!