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Vegan Banana Muffins Recipe: soft ‘n moist vegan banana bread muffins with a satisfying texture and big banana flavor! #Vegan #Banana #Muffins #DairyFree | Recipe at BeamingBaker.com

Vegan Banana Muffins Recipe


  • Author: Demeter | Beaming Baker
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 minutes
  • Yield: 8-12 muffins 1x

Description

Vegan Banana Muffins Recipe: soft ‘n moist vegan banana bread muffins with a satisfying texture and big banana flavor! Vegan, dairy free, gluten free.


Scale

Ingredients

Wet Ingredients

Dry Ingredients

  • 1 ½ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • ¾ cup almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Add-ins

Optional Topping


Instructions

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
  2. Peel bananas and add to a large mixing bowl. Using a dough blender (recommended) or sturdy fork/whisk mash bananas until smooth. Add the coconut oil, maple syrup, 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 chopped walnuts.
  4. Using a muffin batter scoop, scoop and drop batter evenly into muffin cups. Fill each cup all the way to the top for a smaller quantity of big, round-topped muffins, and ¾ of the way for a larger quantity of smaller muffins. Optionally, press walnuts into the muffin tops.
  5. Bake for 20-30 minutes. Mine took 25 minutes for large, high-topped muffins. Place muffin pan onto a cooling rack for 30 minutes. Then, gently transfer muffins directly onto cooling rack for 1 hour to cool completely. Enjoy. Storing instructions below.

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Notes

  • Category: Breakfast, Snacks
  • Method: Bake
  • Cuisine: American