Gluten Free Vegan Banana Bread Muffins Recipes

VEGAN BLUEBERRY MUFFINS (GLUTEN-FREE)

Steps:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.
• Sift in the flour, baking powder and bicarbonate of soda.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Add the fresh blueberries and fold in gently, to make sure you don't crush them.
• Transfer the mixture between muffin cases in a muffin tin.
• Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
• Tastes best when fresh, but keeps covered in the fridge for up to a few days.

GLUTEN-FREE VEGAN BANANA BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8-cup muffin tin or line cups with paper liners.
• Combine gluten-free flour, sugar, baking powder, cinnamon, and salt in a large bowl.
• Mix bananas, applesauce, olive oil, and vanilla extract in a separate bowl. Add banana mixture to flour mixture; mix well until smooth and creamy.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 40 minutes.

1-BOWL VEGAN GLUTEN-FREE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or lightly grease.
• Prepare flax egg in a large mixing bowl and let rest for 5 minutes. Then add ripe, peeled banana and mash well with a fork. You want it pretty smooth.
• Add almond butter, avocado oil, coconut sugar, maple syrup, sea salt, and almond milk and whisk to combine. Add baking powder, almond meal, gluten-free flour blend, and gluten-free oats and stir well to combine. Lastly, add half of the walnuts and stir to combine.
• Pour into the pan and smooth with a spoon. Top with remaining walnuts. Bake for 1 hour to 1 hour 15 minutes. When done, the loaf should feel firm and be crackly and golden brown on top (see photo). A toothpick or knife should come out clean (or with very few crumbs).
• Let rest in the pan for 10 minutes, then carefully loosen sides with a knife or pull up on the parchment paper to transfer to a cooling rack. Let cool completely before cutting or it will be tender and tend to crumble. It's even better the next day!
• Store leftovers covered at room temperature for up to 4-5 days. Slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through.

VEGAN CINNAMON ROLL BANANA BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees and line a muffin tray with liners or grease well
• In a large bowl, mix together flax eggs, banana, oil, maple syrup, milk and vanilla until fully combined
• Mix in flour, cinnamon and baking powder until fully combined
• In a small bowl, mix together cinnamon swirl ingredients
• Fill 7 muffin holes about 2/3 way with batter then a drizzle of cinnamon swirl layer followed by more batter and the rest of the cinnamon swirl layer (swirl with a toothpick or knife if desired)
• Bake in oven for 20-25 minutes and allow the muffins to cool for a few then enjoy!