a picture of gluten free, vegan, banana muffins
Gluten Free Muffins,  Gluten Free Plant Based Vegan

Gluten Free, Vegan, Banana Muffins – Small Batch

Hey friends!! Today I have one of my “staple” recipes. Banana muffins are a must and often in our house. I’ve always made them gluten free, but a few months ago I finally worked out a recipe that was both gluten free and vegan. They just taste like really good banana muffins. They’re light, and fluffy, and moist, and very tasty. And that’s good, because we eat them alot. One, because it’s an easy snack to grab; and two, because we keep our house pretty warm and bananas go brown very quickly. This is a small batch. Depending on how much batter you scoop into the muffin tins, you’ll get between 9 and 12 muffins. They’re best the first day, but you can save them in an airtight container if you have leftovers. Like all homemade gluten free baked goods, they do get dry, so 2 days is probably the max. Good news is, they’re really quick and easy to make, so you can always have fresh ones.

Video for all you visual learners

Are you a visual learner? My 9yo made a great video of us making these gluten free, vegan banana muffins together!

The Ingredients

One Brown Banana

This recipe calls for only one banana. Actually, the recipe was born out of a need to use up that last brown banana. Because, ya know, you have that one brown banana sitting on the counter, and every muffin recipe calls for 3 bananas, and darn it you just don’t want to have another smoothie, and you really don’t want to be that person that throws out a perfectly good, but brown, banana, (or am I the only one who has an existential crisis over bananas?) And again, gluten free muffins are just so much better fresh, so small batches are better. I use a potato masher to mash the banana, you can also use a fork. Make sure you mash it really smooth and get all the lumps out.

Bob’s Red Mill All Purpose Gluten Free Flour

You’ll notice that a lot of my baking recipes call for this flour. This is NOT the rice based 1 to 1 flour with the blue label. This flour is denser and darker and has a blend of gluten free grains and legumes. I find it has a superior texture to any of the rice based gluten free flours on the market. Finished products are much more like gluten baked goods, not crumbly like many of the rice blends.

Flax Egg

A flax egg is a nifty little invention. It’s flax meal mixed with water. 1 tablespoon flax meal to 3 tablespoons of water. You let it sit for a few minutes and it gets gooey and you can use it to replace eggs in some vegan baking recipes. Flax is gluten free and is also a good source of ALA, an essential fatty acid.

Oil

I use vegetable oil. Just regular old in a plastic jug grocery store brand vegetable oil. You’re welcome to use whatever grease you like, as long as it is melted. (I think the “coconut cooking oil” that is already in liquid form would be good.) I personally have not tried this recipe without any grease in it, so I can’t guarantee that a substitute like apple sauce will have the same results. I think if you did use something like apple sauce, the muffins would not rise as well. If you try this, maybe add a little more baking soda.

Non-Dairy Milk

I’ve used both soy milk and Ripple milk, and the muffins turned out really well with both of them. You can use whatever non-dairy milk you have on hand.

Brown Sugar

Don’t panic if you don’t have brown sugar. White sugar will do in a pinch. (A pinch. ha.)

Baking Soda

Baking soda helps muffins (and other baked goods) rise. Baking soda is naturally gluten free and vegan.

Xanthan Gum

Xanthan gum is both gluten free and vegan. It’s used in gluten free baking to “replace” the sticky power of gluten. (Gluten, sounds like glue, and actually helps hold keep baked goods from crumbling.) You don’t need alot. I bought my most recent bag over 2 years ago.

Cinnamon

Cinnamon really enhances the flavor of these muffins. You can add pumpkin spice seasoning instead of the cinnamon if you want, but I really just love the flavor of a little bit of cinnamon. We vary how much we put in. Sometimes we feel like a really spicy muffin and sometimes we just want a hint. A nice balance is about 1 ½ tsp of cinnamon.  

Vanilla Extract

I use McCormick’s Imitation Vanilla Extract. Over the years I’ve heard rumors about other vanilla products containing gluten and honestly, McCormick’s is cheap, easy to find, and tasty, and so I’ve just stuck with it.

Chocolate Chips

These are completely optional. Or, rather, they’re completely optional in your house. In my house, the debate is whether or not I’ve put in enough. Because most chocolate chips contain dairy, I use Enjoy Life Morsels (I prefer dark), Nestle Simply Delicious Chocolate Chips, or Trader Joe’s Semi Sweet Chocolate Chips. They’re all gluten free and dairy free/vegan. If I were making them for myself, I’d put in about half a cup. When I make them for the kids, I add a whole cup. My husband prefers them with no chocolate chips, but he’s usually not home when we make them, so he misses his chance to vote.

Gluten Free, Vegan Banana Muffins – Small Batch

  • 1 Tablespoon flaxmeal
  • 3 Tablespoons warm water
  • 1 very ripe banana
  • 3 Tablespoons oil
  • 1/4 cup soy milk or other non dairy milk
  • 1/2 cup brown sugar
  • 1 cup Bob’s Red Mill Gluten Free All Purpose Flour
  • 1 tsp baking soda
  • 1/8 tsp xanthan gum
  • 2 tsp cinnamon
  • 2 tsp imitation vanilla extract
  • 1/2 cup non dairy chocolate chips (or to taste)

Directions

  • Preheat your oven to 350 Fahrenheit
  • In a small bowl, mix flaxmeal and warm water and set aside (this is your “flax egg”)
  • In a large mixing bowl, mash the banana until very smooth.
  • Add oil, non dairy milk, and brown sugar and stir until well combined
  • Sprinkle the flour, baking soda, xanthan gum, and cinnamon over the the top of the wet ingredients.
  • Stir or mix for at least 30 seconds to combine ingredients very well.
  • Continue stirring and add flax egg and vanilla.
  • Fold in chocolate chips
  • Spoon batter by 1/4 cupfuls into parchment lined muffin tins (You’ll get 10-12 muffins)
  • Bake for 15-20 minutes until tops are browned and spring back when lightly touched
a picture of gluten free, vegan, banana muffins Follow Me on Pinterest

Gluten Free, Vegan Banana Muffins – Small Batch

A very moist and tasty banana muffins free of gluten, dairy, and egg

Course Breakfast
Cuisine Gluten Free
Keyword gluten free banana muffins
Prep Time 10 minutes
Cook Time 17 minutes
Servings 11 muffins
Author jodi stewart

Ingredients

  • 1 tbsp flaxmeal
  • 3 tbsp warm water
  • 1 very ripe banana
  • 1/4 cup soy or other non dairy milk
  • 1/2 cup brown sugar
  • 1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
  • 1 tsp baking soda
  • 1/8 tsp xanthan gum
  • 2 tsp cinnamon
  • 2 tsp imitation vanilla extract
  • 1/2 cup non dairy chocolate chips or to taste

Instructions

  1. Preheat oven to 350 F

  2. In a small bowl, mix flaxmeal and warm water (this is your "flax egg)

  3. In a large mixing bowl, mash the banana until very smooth

  4. Add oil, non dairy milk, and brown sugar and stir until well combined

  5. Sprinkle the flour, baking soda, xanthan gum, and cinnamon over the top of wet ingredients and stir for at least 30 seconds to fully combine.

  6. Stir in vanilla and flax egg

  7. Fold in non dairy chocolate chips

  8. Spoon batter by 1/4 cupfuls into parchment lined muffin tins

  9. Bake for 15-20 minutes until the tops are browned and spring back when lightly touched

Hey Friend! I'm so glad you dropped by! I'm Jodi, I'm a wife, mom of four, homeschooler and world traveler. I've been gluten free for over 15 years and I share tips and recipes especially for gluten free beginners on know gluten.

%d bloggers like this: