We bought way too many bananas over the holidays. Day 5 and we still had five bananas, ripe as can be, so I decided to put them to use. So here you go — vegan gluten-free banana muffins — straight out of the oven!
Super delicious and super easy, this recipe for vegan gluten-free banana muffins is naturally sweetened with ripe bananas, you know the ones, nobody wants to eat because they are brown and spotted, and frankly don’t look all that appetizing. Ugly-looking speckled brown bananas are the BEST for banana bread. They are super sweet. Which is exactly why you’ll never catch me eating one.
I am one of those green-banana lovers. Green bananas, my friends, are perfect bananas. Green underripe bananas have more resistant starch, which are starch molecules that resist being digested by our body, and stimulate the good bacteria in our intestines. It ends up functioning kind of like fiber, so to say. Meaning, it promotes fat burning, helps you feel fuller longer and reduces hunger. It is exactly this starch that changes to simple sugar as the banana ripens, which makes yellow bananas and those spotted brown bananas taste sweeter.
AND…since green bananas would not taste good in these gluten-free banana muffins, I’m using the brown ones as the perfect sweetener…plus a little pure maple syrup.
Besides being gluten-free and vegan, these muffins are super moist and flavorful thanks to the mashed banana. I used buckwheat flour and quinoa flour but I bet you could use a combination of other gluten-free flours or even “flours” like almond meal to keep this recipe GF-friendly. Why gluten-free? I can and do eat grains containing gluten, but I have a few friends that unfortunately can’t. So this recipe is for them. Yes, you know who you are. You’re welcome. :-)
These muffins are a great option for a quick breakfast on-the-go, a post-workout snack or a something to munch on between meals. So delicious and healthy, these muffins can really do no wrong. Enjoy!
Vegan Gluten-Free Banana Muffins
Yields 12 muffins
2 cups buckwheat flour (150 g)
1/2 cup quinoa flour (65 g)
2 tablespoons baking powder
1 tablespoon chia seeds
1 teaspoon pure vanilla powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 cup chopped walnuts, plus more to garnish (50 g)
1/4 cup cacao nibs
5 very ripe bananas, mashed
1/4 cup melted coconut oil (60 ml)
2 teaspoons freshly squeezed lemon
1/4 cup pure maple syrup (60 ml)
1/2 cup unsweetened almond milk (125 ml)
1. Preheat the oven to 350°F / 180°C. Grease a 12-hole muffin tin with oil (I use coconut oil since I always have a little leftover when I melt the oil for the recipe).
2. Whisk together the flours, baking powder, chia seeds, vanilla, cinnamon, and ground ginger in large bowl.
3. In a medium bowl, mix together the mashed banana with the other wet ingredients.
4. Add the wet ingredients to the dry ingredients and stir to combine. Fold in the walnuts and cocoa nibs.
5. Divide the mix evenly into the greased muffin tin. Top with extra walnuts.
6. Bake for 25 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in the muffin tin for 10 minutes before removing.
Muffins can be stored in an airtight container for several days, otherwise freeze for longer storage.