Vegan & Gluten-free Banana Bread Muffins

This is my first muffin recipe on my blog! Seriously? I must admit I never used to be a big fan of muffins but these have become a big favourite of mine. They are just so easy & quick to make and apart from ripe spotty bananas, I usually have all the ingredients at home. They are also so moist and healthy! Check out those ingredients! No oil, no sugar, no gluten needed!

It’s important that you use ripe bananas. They should be nice and spotty. Otherwise, they won’t turn out as good. I served them with peanut butter because peanut butter and bananas is just the best combination. Isn’t it?

If you wanna try my delicious chocolate banana bread also only using healthy ingredients, check out my recipe here. 🙂

These muffins are:

• vegan
• gluten-free
• sugar-free
• oil-free
• can also made soy-free
• super easy to make
• and SO GOOD!!!

Vegan & Gluten-free Banana Bread Muffins

Print Recipe

★★★★★

5 from 2 reviews

Super easy & quick muffins with lots of bananas and nuts.

• Author: Yoli
• Prep Time: 10
• Cook Time: 22
• Total Time: 32 minutes
• Yield: 12 1x
• Category: easy

Ingredients

Scale 1x2x3x

Dry ingredients:

140 g buckwheat flour

60 g teff flour*

2 tsp of baking powder

1 tsp of cinnamon

a pinch of salt

Wet ingredients:

80 g juicy dates

a bit of vanilla

2 ripe bananas

1 tbsp of almond butter

1 tbsp of apple sauce

180 ml plant-based milk

1 tbsp of lemon juice

1 ripe banana cut into chunks

50 g chopped nuts*

Instructions

Preheat your oven to 200 °C. I used silicone moulds but you can also use muffin papers.

In a large bowl mix together all the dry ingredients.

Add your wet ingredients to a blender or food processor and blend well until smooth.

Add your wet ingredients to the dry. Don’t over-mix it. Add your banana chunks and chopped nuts as well. You can also add chocolate chips at this stage if you wish.

Stir it a bit and spoon your batter into your muffin pan or silicone moulds. You can add extra chopped nuts on the top if you wish. Bake your muffins for about 22-24 minutes until the muffins are golden brown. Use a toothpick to check whether the center of your muffins are ready. The toothpick should come out clean. Enjoy them warm, but they taste excellent the next day as well.

Notes

*you can also use any other kind of gluten-free flour like rice flour.

*I used cashews and walnuts

DID YOU MAKE THIS RECIPE?
If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. My name is @yolcsita_eats!

Keywords: muffins, gluten-free, banana, banana muffins

I adapted Sam´s recipe to make them healthier.

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