Healthy Banana Muffins (Vegan, Gluten-Free)
These vegan banana muffins are soft, fluffy, and moist. Made with oat flour and ripe bananas, they're gluten-free, dairy-free, and so easy to make!
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.
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
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