Vegan & Gluten Free Banana Nut Muffins

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This recipe for vegan and gluten free banana nut muffins is perfect for a quick breakfast on the go or an afternoon snack. These delicious vegan and gluten free muffins are AMAZING. Fluffy and moist with just the right amount of sweetness this recipe is sure to be a hit in your household. Give them a try and you won’t be disappointed.

Ingredients Needed

• Gluten Free Flour: I typically use Bob’s Red Mill Gluten Free Flour to Flour for baking.
• Hemp Seed: If you don’t have any on hand it will not make or break your recipe. However, these virtually tasteless add ins are packed full of fiber, nutrients, and minerals. 
• Flax Seed: Same as the hemp seed, not having these will not have an impact on the way your recipe turns out, However, they are virtually tasteless and are full of healthy omega-3’s that host a range of health benefits. 
• Baking Soda
• Salt
• Cinnamon
• Vegan egg replacer: I like to use Bob’s Red Mill egg replacer. Feel free to use any plant based egg replacer you wish.
• Maple syrup
• Melted coconut oil
• Plant based milk: I prefer oat milk but soy or almond works also. 
• Vanilla extract
• Bananas: Ripe and mashed. The more brown spots they have the sweeter they are. 
• Vegan Chocolate Chips: I love Enjoy Life’s semisweet mini chocolate chips but feel free to use any kind of vegan/ dairy-free chocolate chips you would like.
• Walnuts: Chopped. You’ll need these to mix into your batter as well as sprinkle on the tops.
• Stand or hand mixer: Not absolutely necessary but helpful, especially if doubling or tripling recipe.  

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

Preheat your oven to 350° F.  Line a muffin tin with liners or spray muffin tins with nonstick cooking spray. 

In the bowl of your stand mixture (or if using a hand mixer, a medium sized bowl) mix together the gluten free flour, baking soda, salt, cinnamon, hemp seeds, and flaxseed meal. 

In a separate medium sized bowl, prepare your vegan egg replacer according to package directions. Add in melted coconut oil, maple syrup, and vanilla extract and whisk together until combined. 

Pour wet ingredients into flour mixture and mix on low to medium speed until combined. 

Peel your bananas and place them into a bowl. Smash until desired consistency. I like mine basically pureed.

Mix smashed bananas in with your batter as well as adding in chocolate chips. Stir well.

Scoop your muffin batter into your prepared muffin tin almost to the top. Sprinkle on more chopped walnuts and vegan chocolate chips.  Bake for 18-20 minutes or until tops are golden.

Let cool for 5 minutes and serve. Enjoy!

Storage Instructions

These muffins will last 3 to 4 days at room temperature when stored in an airtight container. You can also freeze them for up to 2 months. When ready to eat, warm in the microwave for quick breakfasts on the go. I like to double (or sometimes even triple) the recipe for quick weekday morning breakfasts and afternoon snacks for the kids.

Vegan and Gluten Free Banana Nut Muffins

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Course Breakfast

Ingredients

  

• 2 cups gluten free flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup hemp seed
• 1/4 cup flax seed
• 1 tsp cinnamon
• 1/2 cup chopped walnuts save a little for sprinkling the tops
• 1/2 cup vegan chocolate chips save save a little for sprinkling the tops
• 3 medium to large ripe bananas
• 2 Tbsp vegan egg replacer (If you are using Bob’s Red Mill it would be 2 Tablespoons replacer to 4 Tablespoons water)
• 1/2 cup maple syrup
• 1/2 cup olive oil or melted coconut oil
• 1/2 cup plant based milk
• 1 tsp vanilla extract

Instructions

 

• Preheat oven to 350° F
• Prepare muffin tin with nonstick spray or muffin liners. 
• In the bowl of your stand mixture (or if using a hand mixer, a medium sized bowl) mix together the gluten free flour, baking soda, salt, and cinnamon.
• In a separate bowl, mix together egg replacer (according to package directions), maple syrup, coconut or olive oil, plant based milk, and vanilla extract. Whisk together until blended.
• Pour wet ingredient mixture into dry ingredient mixture and stir (or mix with mixer until combined).
• In a separate bowl, mash together 3 ripe bananas.
• Add in mashed bananas, vegan chocolate chips and chopped walnuts and gently stir until combined.
• Scoop your muffin batter into your prepared muffin tin 3/4 full.
• Top with more chopped walnut pieces and vegan chocolate chips.
• Bake for 18-20 minutes or until tops are golden.
• Allow the muffins to cool before serving. Enjoy!