Healthy Banana Muffins (Vegan, Gluten-Free)
These are the best healthy banana muffins! Vegan, gluten-free, made with oat flour, and naturally sweetened with coconut sugar. They're soft, fluffy, moist, and ready in 25 minutes!
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 to 375°F and line or grease a muffin pan (I grease mine with refined coconut oil).
- 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 until combined.
- Mix in the oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips (if using) until just combined.
- Evenly distribute the batter into the muffin pan, filling each cavity about ¾ of the way full. Sprinkle with chopped walnuts and extra chocolate chips (if desired)
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean (or with a few crumbs).
- Remove the muffins from the oven and let them sit in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Video
Notes
- Don't have oat flour? Make your own by blending rolled oats or quick oats in a blender or food processor until it turns into a fine flour. Use certified gluten-free oats 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. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to get that perfect soft and fluffy texture!
- Mix-ins: Add chocolate chips, walnuts, pecans, or swirls of peanut butter.
- Storage: Store in an airtight container at room temperature for 3-5 days. You can also freeze for longer storage.
Serving: 1 muffin, Calories: 214kcal, Carbohydrates: 32g, Protein: 4g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 244mg, Potassium: 209mg, Fiber: 3g, Sugar: 13g, Vitamin A: 20IU, Vitamin C: 3mg, Calcium: 58mg, Iron: 1mg
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
