Easy Vegan and Gluten-Free Banana Nut Muffins (Moist & Delicious!)

Looking for a delicious plant-based treat that’s both vegan and gluten-free? These banana nut muffins are the perfect solution! Whether you need a quick breakfast on the go or a satisfying afternoon snack, these muffins will hit the spot.

Soft, fluffy, and perfectly moist, these wholesome, gluten-free muffins have just the right touch of natural sweetness. Packed with ripe bananas, crunchy nuts, and warm spices, they’re an absolute delight—without any dairy, eggs, or gluten!

This easy, one-bowl recipe is a must-try for anyone who loves a nourishing yet indulgent treat. Plus, they’re kid-friendly, meal-prep approved, and great for sharing!

Why You’ll Love These Muffins

✔ 100% Plant-Based & Gluten-Free – No dairy, eggs, or wheat!
✔ Naturally Sweetened – Ripe bananas and a touch of maple syrup provide the perfect balance of sweetness.
✔ Super Fluffy & Moist – You won’t believe these are gluten-free!
✔ Easy to Make – One bowl, minimal ingredients, and ready in no time.

Give them a try, and you won’t be disappointed! Stay tuned for the full recipe below.

Ingredients needed (with substitutions)

For these fluffy, plant-based, and gluten-free banana nut muffins, you’ll need the following simple ingredients:

Dry Ingredients

• Gluten-Free Flour – I typically use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, but any gluten-free measure-for-measure flour (like King Arthur’s Gluten-Free Measure for Measure Flour) will work.
• Baking Soda – Helps the muffins rise and stay light.
• Salt – Enhances the flavors.
• Cinnamon – Adds warmth and depth.

Optional Nutrient Boosters

• Hemp Seeds – These are packed with fiber, nutrients, and minerals, but if you don’t have them on hand, feel free to skip them. They’re virtually tasteless and won’t affect the recipe.
• Flax Seeds – Like hemp seeds, these are a great source of omega-3s and other health benefits, but leaving them out won’t impact the texture or taste of your muffins.

Wet Ingredients

• Vegan Egg Replacer – I prefer Bob’s Red Mill Egg Replacer, but any plant-based alternative will work.
• Maple Syrup – A natural sweetener that enhances the banana flavor. Opt for pure maple syrup with no added sweeteners
• Melted Coconut Oil –You can also use olive oil. The oil keeps the muffins moist and rich.
• Plant-Based Milk – Any plant-based dairy free milk is fine just preferably make sure it’s unsweetened.
• Vanilla Extract – Adds a hint of warmth and depth.
• Bananas – The riper, the better! Bananas with brown spots add natural sweetness and moisture.

Mix-Ins & Toppings

• Vegan Chocolate Chips – I love Enjoy Life’s semisweet mini chocolate chips, but feel free to use your favorite dairy-free chocolate chips.
• Walnuts (Chopped) – These add crunch and nuttiness—perfect for mixing into the batter and sprinkling on top!

Equipment

• Stand or Hand Mixer – Not essential, but definitely helpful, especially if you’re doubling or tripling the recipe.

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How to Make Vegan and Gluten Free Chocolate Chip Banana Nut Muffins

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly coat it with nonstick cooking spray to prevent sticking.

Step 2: Mix the Dry Ingredients

In the bowl of a stand mixer (or a medium-sized mixing bowl if stirring by hand), combine:

• Gluten-free flour
• Baking soda
• Salt
• Cinnamon
• Hemp seeds (optional but nutritious!)
• Flaxseed meal (for added fiber and omega-3s!)

Mix until evenly combined.

Step 3: Prepare the Wet Ingredients

In a separate medium-sized bowl, prepare your vegan egg replacer according to the package instructions. Then, add in:

• Melted coconut oil
• Maple syrup
• Vanilla extract

Whisk everything together until well combined and smooth.

Step 4: Combine Wet & Dry Ingredients

Gradually pour the wet mixture into the bowl of dry ingredients. Mix on low to medium speed until just combined. Be careful not to overmix—this keeps the muffins light and fluffy!

Step 5: Mash the Bananas & Fold in the Mix-Ins

Peel your ripe bananas and place them in a bowl. Mash until you reach your desired consistency—I prefer mine smooth and pureed for an even texture.

Add the mashed bananas and vegan chocolate chips to the batter. Stir well until fully incorporated.

Step 6: Fill & Bake

Using a scoop or spoon, divide the muffin batter evenly into your prepared muffin tin, filling each cup almost to the top.

Sprinkle extra chopped walnuts and vegan chocolate chips on top for added crunch and sweetness.

Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

Step 7: Cool & Serve

Allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely—or serve them warm!

Enjoy your delicious, fluffy vegan and gluten-free banana nut muffins!

Variations

• Add Fruit: Try adding blueberries or diced apples to your muffins for a fruity twist.
• Spices: Spice things up by adding a pinch of nutmeg, cloves, or even a bit of ginger to the batter.
• Nut Substitutes: If you’re not a fan of walnuts, try using pecans, almonds, or even sunflower seeds for a different texture and flavor.
• Chocolate Lovers: For extra indulgence, use dark chocolate chips or even cocoa powder in the batter for a more chocolatey muffin.

Serving Suggestions

• Breakfast: Pair with a warm cup of coffee or plant-based yogurt for a nourishing start to your day.
• Snack: Enjoy as a mid-afternoon treat with a glass of plant-based milk.
• Dessert: Top with a scoop of dairy-free ice cream for a fun dessert twist!

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days to keep them soft and fresh.
• Refrigerator: If you’d like to keep them longer, they will last for up to a week in the fridge.
• Freezer: These muffins freeze beautifully. Store them in a sealed container or zip-top bag for up to 3 months. Just thaw and enjoy!

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