Gluten-Free Banana Nut Muffins No Dairy or Eggs
These tender, crumbly, nutty, and banana-infused muffins are spiced with cinnamon and loaded with walnuts, almonds, and chocolate chips. The best part is that they’re gluten-free and even vegan muffins for those that want a delicious no dairy, gluten or egg treat.
Looking for a healthier muffin recipe that still tastes totally moist and utterly delicious? You definitely need to welcome this vegan banana nut muffins recipe into your life. Each banana muffin is loaded with all the good stuff. We’re talking that quintessential , chocolate chips, almond flakes, walnuts, vanilla, and ground cinnamon.
As you can imagine, the combination of all of these flavors is a taste sensation you have to try for yourself. Then there’s the texture, which is soft and tender on the inside with an irresistible crunch on top thanks to the nuts. Oh, and did I mention these are both gluten-free and vegan? Talk about a guilt-free treat!
Luckily, it takes just 5 minutes to prep these vegan muffins and 20 minutes to cook. Yep, they’re ready in under 30 minutes, how good is that? All you need to do is slowly combine all of the ingredients in a mixing bowl, pour the batter into muffin papers, and let your oven do its thing. The end result is a batch of vegan banana nut muffins that make the perfect snack or even breakfast on the go. I bet your kids will love them as much as mine do too.
If you’re looking for other recipes that use ripe bananas, check out my cream cheese banana bread, low-sugar banana mug cake, and my banana bread recipe, of course. Okay, let’s get bakin’!
Recipe Ingredients
- Gluten-free flour such as Bob’s Red Mill or almond flour
- Coconut sugar or organic cane sugar
- Mashed ripe bananas
- Baking powder
- Baking soda
- Fax eggs (3 tablespoons of flaxseed meal mixed with 4 tablespoons of hot water)
- Canola oil or olive oil
- Ground cinnamon
- Pure vanilla extract
- Salt
- Chopped walnuts
- Non-dairy chocolate chips
- Almond flakes
How to Make Gluten-Free & Vegan Banana Nut Muffins
Preheat the oven to 350 degrees F or 180 degrees C and prepare your muffin pan by lining it with cupcake liners.
In a large bowl, add the mashed bananas.
Then add the vegan sugar, flax eggs, vanilla extract, and oil.
Mix properly.
Next add the walnuts, almonds, and chocolate chips. Fold to combine.
Stir in the remaining : the gluten-free flour, baking soda, baking powder, salt, and cinnamon, and fold to combine everything.
The batter will be lumpy.
Pour the muffin batter into each until almost full.
Sprinkle some almond flakes on top.
Bake for 20 minutes or until a toothpick inserted in the center comes out with no wet batter.
Remove and place your on a wire rack to cool a bit.
Serve warm and enjoy.
Storage
- You can store these healthy banana muffins in an airtight container at room temperature for 1-2 days or for around 5 days in the fridge.
- These muffins can also be frozen for around 2 months when stored properly in a heavy-duty freezer bag. To reheat, thaw them for 5-6 hours or overnight at room temperature, and then bake them in a preheated oven at 350 degrees F for 3-4 minutes or until heated.
Recipe Notes
- I’ve used organic cane sugar here, but you can also use other sugars like coconut sugar.
- Serve your muffins with a spread of vegan butter or peanut butter for a delicious treat.
- There are various ways you can customize this :
- Sprinkle chocolate chips or toasted coconut flakes on top instead of almond flakes.
- Replace walnuts with pecans (or event sunflower seeds or pumpkin seeds).
- If you like a fruity touch then you can add dried cranberries, blueberries, raisins, etc. Feel free to add or omit things as per your liking.
Check out these other marvelous muffin recipes:
Oatmeal Muffins Recipe (Add Your Own Mix-Ins)
The Best Blueberry Muffins on a Budget
Ingredients
- 2 cups gluten-free flour e.g. Bob’s Red Mill
- 1 cup vegan sugar or organic cane sugar
- 3 mashed ripe bananas
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tbsp flax eggs 3 tbsp of flaxseed meal mixed with 4 tbsp of hot water
- 1/2 cup canola oil or olive oil
- 1/2 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- 1/2 cup non-dairy chocolate chips
- 1/2 cup almond flakes + 2 tbsp to sprinkle on top
Instructions
- Preheat the oven to 350 degrees F or 180 degrees C and prepare your muffin pan by lining it with muffin papers.
- In a large bowl, combine the mashed bananas, vegan sugar, flax eggs, vanilla extract, and oil, and mix properly.1 cup vegan sugar or organic cane sugar, 3 mashed ripe bananas, 4 tbsp flax eggs, 1 tsp pure vanilla extract, 1/2 cup canola oil or olive oil
- Next add the walnuts, almonds, and chocolate chips, and fold to combine.1/2 cup chopped walnuts, 1/2 cup non-dairy chocolate chips, 1/2 cup almond flakes
- Stir in the remaining dry ingredients: the gluten-free flour, baking soda, baking powder, salt, and cinnamon, and fold to combine everything. The batter will be lumpy.2 cups gluten-free flour, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt, 1/2 tsp ground cinnamon
- Pour the muffin batter into each muffin liner until almost full and sprinkle some additional almond flakes on top.1/2 cup almond flakes
- Bake the banana walnut muffins for 20 minutes or until a toothpick inserted in the center comes out with no wet batter. Remove and place on a wire rack to cool a bit. Serve warm and enjoy.
