Banana Muffins – Gluten Free, Vegan, Nut Free

These gluten free Banana Muffins are delicious and have a wonderful soft texture. They are also vegan, dairy free, egg free, nut free and so easy to make!

These gluten free Banana Muffins are delicious and have a wonderful soft texture. They are also vegan, dairy free, egg free, and so easy to make! #glutenfree #vegan #dairyfree #banana #muffins #glutenfreemuffins #breakfast
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I absolutely love baking muffins. They are like little breakfast cupcakes which is exactly how I want to spend my morning (eating cupcakes).

These gluten free and vegan Banana Muffins are one of my all time favorites! They are so moist and have the most delicious banana flavor.

They remind me a lot of banana bread but in muffin form.

These muffins are also incredibly easy to make and only require about 10 minutes of prep time.

Let’s talk about what you need to make them!

These gluten free Banana Muffins are delicious and have a wonderful soft texture. They are also vegan, dairy free, egg free, and so easy to make! #glutenfree #vegan #dairyfree #banana #muffins #glutenfreemuffins #breakfast

VEGAN AND GLUTEN FREE BANANA MUFFINS RECIPE INGREDIENTS:

  • All purpose gluten free flour: I use “Better Batter”. It is top 8 allergen free.
  • Gluten free oat flour: Sorghum flour can be used if you can’t have oats.
  • Baking powder
  • Baking soda
  • Xanthan gum: Omit if your gluten free flour already contains xanthan gum.
  • Salt
  • Cinnamon
  • Bananas
  • Dairy free milk: I use “So Delicious unsweetened Coconut Milk”.
  • Maple syrup
  • Avocado oil: Coconut oil works as well
  • Vanilla
These gluten free Banana Muffins are delicious and have a wonderful soft texture. They are also vegan, dairy free, egg free, and so easy to make! #glutenfree #vegan #dairyfree #banana #muffins #glutenfreemuffins #breakfast

HOW TO MAKE VEGAN AND GLUTEN FREE BANANA MUFFINS:

  1. Preheat Oven: 350°F.
  2. Prepare Muffin Pan: Grease a muffin tin or use muffin liners.
  3. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt, cinnamon, and xanthan gum (if your flour doesn’t contain it).
  4. Add Wet Ingredients: Add the remaining ingredients to the bowl and stir until combined.
  5. Fill Muffin Pan: Fill each muffin tin about 3/4 of the way full.
  6. Bake: 25 minutes.
  7. Cool: Allow the muffins to cool completely before serving.
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These gluten free Banana Muffins are delicious and have a wonderful soft texture. They are also vegan, dairy free, egg free, and so easy to make! #glutenfree #vegan #dairyfree #banana #muffins #glutenfreemuffins #breakfast

♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥

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These gluten free Banana Muffins are delicious and have a wonderful soft texture. They are also vegan, dairy free, egg free, and so easy to make! #glutenfree #vegan #dairyfree #banana #muffins #glutenfreemuffins #breakfast

Banana Muffins – Gluten Free, Vegan

  • Author: Morgan
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 12 1x

Description

These gluten free Banana Muffins are delicious and have a wonderful soft texture. They are also vegan, dairy free, egg free, and so easy to make!


Ingredients

Scale
  • 1 cup (158g) all purpose gluten free flour (I use “Better Batter”)
  • 1 cup (111g) gluten free oat flour (or sorghum flour)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
  • 1 cup mashed banana (23 large ripe bananas)
  • 3/4 cup dairy free milk (I use “So Delicious unsweetened Coconut Milk”)
  • 1/2 cup maple syrup
  • 1/4 cup avocado oil (coconut oil works as well)
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350°F.
  2. Grease a muffin tin or use muffin liners.
  3. In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt, cinnamon, and xanthan gum (if your flour doesn’t contain it).
  4. Add the remaining ingredients to the bowl and stir until combined.
  5. Fill each muffin tin about 3/4 of the way full.
  6. Bake for 25 minutes.
  7. Allow the muffins to cool completely before serving.

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6 Comments

  1. These muffins look so delicious and fluffy! Thank you for sharing the recipe, I’ve printed it out to try next time I fancy doing some baking xo

  2. So yummy! My girls and I love them!! You are so talented💜

  3. What’s a good replacement for the sorghum flour? I can’t have oats and don’t have sorghum flour.

    1. Hi Valerie, you could try using a good gluten free all purpose flour like “Better Batter” or “Bob’s Red Mill 1 to 1 baking flour”. It could change the texture slightly, but should still taste great!

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