Quick Gluten Free Vegan Banana Muffins

We’ve all been there. You buy bananas at the grocery store and before you know it, they’re beyond ready to eat. These quick vegan gluten free banana muffins are your solution to your overripe banana problem. Banana muffins are quick, easy, delicious, and versatile. If you like a sweeter muffin, you can add more bananas. If you love chocolate, add more chocolate chips. If you don’t want chocolate chips in your banana muffin - omit them completely.

Whatever your taste preference is, you can get it with these gluten free muffins. I love that you can eat banana muffins for breakfast, as a snack, or as a dessert. Let’s get to it!

Ingredients

• 3 overripe bananas
• ¼ cup dark brown sugar
• ¼ cup granulated sugar
• ½ cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups Gluten Free Measure-for-Measure Flour (King Arthur Brand)
• ½ cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ¾ cup chocolate chips (optional) 

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.

Step 2: Add the peeled bananas to a large bowl and use a fork or a potato masher to mash them until smooth.

Step 3: Add the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla to the bowl. Use an electric hand mixer to beat until smooth

Step 4: Add the gluten free flour, almond flour, baking powder, baking soda, salt, and cinnamon to the bowl. Use the electric hand mixer again to beat until smooth (do not over-beat or the muffins will get tough). 

Step 5: If desired, add the chocolate chips into the batter and hand mix until evenly dispersed. 

Step 6: Line a muffin pan with muffin liners. Fill each liner ¾ of the way full with the muffin batter. If desired, sprinkle 3-4 chocolate chips on the top of each muffin. 

Step 7: Bake for about 18-20 minutes in the oven or until a toothpick comes out clean. Let cool completely before enjoying. 

Expert Tips & Tricks

• The more ripe the bananas, the sweeter the muffins will be. 
• If you are using a standard-sized muffin tin, a 2” cookie scoop provides the perfect amount of batter for each muffin. 
• Not all gluten free flours are made the same. Try to use King Arthur Brand if possible. (King Arthur’s gluten free flour has no grittiness or aftertaste.)

Recipe Substitutions

• You can turn these into mini muffins by spraying a mini muffin tin with nonstick spray. Begin checking your muffins after 10 minutes. 
• You can omit the chocolate chips if desired. The cooking time will still be in the listed range. 
• You can use mini chocolate chips if desired. 
• Feel free to add any nuts that you’d like, or create a combination of add-ins. Try to keep the additions to equal about ¾ of a cup. 
• Coconut sugar can replace the granulated sugar in this recipe.

Storage Instructions 

• These muffins will stay good in an airtight container for up to 5 days after baking. 
• Freeze them for up to one month. 
• To thaw - allow muffins to sit on the counter until completely thawed.

Easy Gluten Free Banana Muffins

By: Abbey Rodriguez

PRINT PIN RECIPE

Prep Time 15 minutes

Cook Time 18 minutes

Servings: 18

Calories: 85kcal

Ingredients

• 3 overripe bananas
• ¼ cup dark brown sugar
• ¼ cup granulated sugar
• ½ cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups gluten free measure-for-measure flour (King Arthur Brand)
• ½ cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ¾ cup chocolate chips (optional)

Instructions

• Preheat your oven to 350 degrees Fahrenheit.
• Add the peeled bananas to a large bowl and use a fork or a potato masher to mash them until smooth.
• Add the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla to the bowl. Use an electric hand mixer to beat until smooth.
• Add the gluten free flour, almond flour, baking powder, baking soda, salt, and cinnamon to the bowl. Use the electric hand mixer again to beat until smooth (do not overbeat or the muffins will get tough).
• If desired, add the chocolate chips into the batter and hand mix until evenly dispersed.
• Line a muffin pan with muffin liners. Fill each liner ¾ of the way full with the muffin batter. If desired, sprinkle 3-4 chocolate chips on the top of each muffin.
• Bake for about 18-20 minutes in the oven or until a toothpick comes out clean. Let cool completely before enjoying.

Notes

• The muffins will stay good in an airtight container for up to 5 days after baking. Freeze them for up to one month. To thaw, allow them to sit on the counter until thawed. 
• The more ripe the bananas, the sweeter the muffins will be. 
• If you are using a standard-sized muffin tin, a 2” cookie scoop provides the perfect amount of batter for each muffin. 
• You can turn these into mini muffins by spraying a mini muffin tin with nonstick spray. Begin checking your muffins after 10 minutes. 
• You can omit the chocolate chips if desired. The cooking time will still be in the listed range. 
• You can use mini chocolate chips if desired. 
• Feel free to add any nuts that you’d like, or create a combination of add-ins. Try to keep the additions to equal about ¾ of a cup. 
• Not all gluten free flours are made the same. Try to use King Arthur Brand if possible.

Nutrition

Calories: 85kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 106mg | Potassium: 34mg | Fiber: 1g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 0.05mg | Calcium: 30mg | Iron: 0.3mg

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