Print
One Bowl Gluten Free Vegan Banana Nut Muffins (V, GF): an easy, whole recipe for deliciously soft and moist banana nut muffins. #Vegan #GlutenFree #WholeGrain #DairyFree #RefinedSugarFree | BeamingBaker.com

One Bowl Gluten Free Vegan Banana Nut Muffins (V, GF, Dairy-Free, Refined Sugar-Free, Oat Flour)


Description

One Bowl Gluten Free Vegan Banana Nut Muffins (V, GF): an easy, whole recipe for deliciously soft and moist banana nut muffins. Vegan, Gluten Free, Whole Grain, Dairy-Free, Refined Sugar-Free.


Scale

Ingredients

Wet Ingredients

  • 3 medium, very ripe bananas (1 cup mashed)
  • ¼ cup melted coconut oil
  • ¼ cup coconut sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 ½ cup gluten free oat flour
  • ¾ cup almond meal
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Add-ins

  • ¾ cup walnuts, chopped

Optional for topping

  • 2 tablespoons walnuts, chopped

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.
  2. Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, coconut sugar, flax egg, and vanilla. Whisk until well incorporated.
  3. Add oat flour, almond meal, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in walnuts.
  4. Using a large scoop, scoop and drop batter evenly into muffin cups. I use this ice cream scoop for easy scooping and a beautiful round top. If needed, smooth batter into an even layer, with a domed top (rise) in the center. Optional: sprinkle walnuts on top of the muffins.
  5. Bake for 16-22 minutes. Mine took 19 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!

Notes

– Adapted from my Double Chocolate Banana Muffins and my One Bowl Gluten Free Vegan Banana Nut Bread.
– *I like to use this ice cream scoop to scoop and drop one scoop into one cup. This scoop helps control the batter, prevent messes and gives you a nice rounded top. Tip: after dropping scoops, lightly tap the pan to even out the batter.
– Storage notes: Store in an airtight container for up to 1 week.
– Freezing instructions: These muffins freeze well. Store in an airtight, freezer-friendly container for up to 1-2 months. Allow to thaw at room temperature for 15 minutes before enjoying. Or, heat in 20-second increments in the microwave until warm.
– More muffins + quick bread recipes: chocolate chip pumpkin muffins, gluten free banana oat muffins, chocolate banana nut bread.

  • Category: Muffin, Vegan, Gluten Free, Dairy Free, Whole Grain, Refined Sugar Free