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A stack of banana muffins on a white plate with bananas in the background


Healthy and delicious whole food, gluten-free, refined sugar-free, vegan banana muffins! Easy to make and easier to eat.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 106 kcal
Author Linda Meyer



  1. Preheat the oven to 350 °F (176°C) and lightly grease or line a muffin tin with liners.
  2. In a food processor, blend the oats until they have the texture of a flour, approximately 45 seconds. Add the baking soda and salt and pulse until well incorporated. Pour the dry ingredients into a separate bowl. Add the gluten free flour to the mixture and mix until well incorporated.
  3. Prepare the egg replacer while blending 2 ½ of the bananas in the food processor until they are smooth and creamy. Add the egg replacer, maple syrup, vanilla extract, and almond milk to the bananas and blend until all the ingredients are well incorporated. Pour the wet ingredients into the flour mixture and stir until all the ingredients are completely incorporated and you don’t see any dry flour.
  4. Evenly divide the batter into each muffin tin. Slice the rest of the banana and add to the top of every muffin. Bake for approximately 15 minutes, or until a wooden toothpick comes out clean when inserted in the center.

Recipe Notes

The Nutrition Facts are an estimate only.

Nutrition Facts
Amount Per Serving
Calories 106 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 309mg13%
Potassium 154mg4%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 2.1mg3%
Calcium 23mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.