Banana Muffins Vegan & Gluten Free
I love a moist gluten free muffin and if it's vegan that just makes it all the better and healthy! This recipe for Banana Muffins fits the bill. Check out the photos on how easy it is to make these. They also freeze well.
Servings: 15 muffins
Calories: 297kcal
Ingredients
- 3 cups of Bobs Red Mills 1-to-1 gluten free flour
- 2 teaspoons baking soda
- 1 teaspoon of sea salt
- 1.5 cups of brown sugar
- 3 cups of very ripe bananas about 6 bananas
- Just under 1 cup of dairy free butter spread I typically take out about 2 tablespoons from the 1 cup. We normally use coconut oil for our dairy free recipes, but have found it doesn’t pair as well with this flour and ends up leaving the muffins too oily, so a butter substitute is the way to go here
- 6 tablespoons of warm almond milk or dairy free milk of choice
- 2 tablespoons of flax meal ground flax seeds
Instructions
- Add the flour, baking soda and salt to your mixing bowl, combine and then add in the flax/almond milk mixture, banana/sugar mixture along with the dairy free butter until the batter comes together. The warmth of the bananas will heat the mixture, activate the baking soda and start to cause the batter to puff up a little bit.
- Grease your mini muffin tray, fill the wells and bake for 17 minutes at 350 degrees. This time may vary a bit based on your oven, the size of the mini muffin tray wells… but that seems to be the magic number here.
- Allow to cool a little before enjoying.
Notes
These freeze incredibly well, just make sure they are completely cooled beforehand.
Nutritional values are based on one serving
Nutrition
Calories: 297kcal | Carbohydrates: 49g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 412mg | Potassium: 202mg | Fiber: 3g | Sugar: 27g | Vitamin A: 605IU | Vitamin C: 3.9mg | Calcium: 46mg | Iron: 1.2mg