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

Vegan & Gluten-Free Banana Muffins

Healthy and delicious whole food, gluten-free, refined sugar-free, vegan banana muffins! Easy to make and easier to eat.
4.67 from 3 votes
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Course: Breakfast, Snack
Cuisine: American
Diet: Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 Muffins
Calories: 106kcal
Author: Linda & Alex
Cost: $6


  • 1 food processor
  • 1 large mixing bowl
  • 1 muffin tin
  • 1 Oven
  • 1 wire cooling rack


  • 1 ½ cups rolled oats, or oat flour
  • 1 teaspoon baking soda
  • ¼ cup gluten free all-purpose flour
  • 2 ½ ripe bananas divided
  • 3 tablespoon aquafaba (liquid from chickpeas) or 1 egg equivalent Egg Replacer
  • 3 tablespoon Maple Syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • ¼ cup unsweetened almond milk


  • Preheat the oven to 350 °F (176°C) and lightly grease or line a muffin tin with liners.
  • 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.
  • 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.
  • 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.


Store covered in the refrigerator for up to 4 days. 
Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator. 
Nutrition Disclaimer


Serving: 38g | Calories: 106kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 295mg | Potassium: 155mg | Fiber: 2g | Sugar: 6g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
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