Vegan Gluten Free Banana Breakfast Muffin
A simple yet classic vegan banana muffin recipe made gluten free.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 10-12 1x
- Cuisine: Vegan, Gluten-Free
Ingredients
Scale
Muffins!
- 4 medium ripe bananas
- 2 tablespoon coconut oil
- 2 tablespoons flax seeds
- 1/2 cup Almond milk
- 6–10 Medjool dates (soaked and pitted)
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1 cup gluten free all purpose flour
- 1/2 cup rolled oats
- 1/2 cup shredded coconut
- 1/4 cup walnuts, chopped (optional)
Toppings!
- 1/4 cup coconut sugar
- 1/4 cup chopped walnuts
- Sliced Banana
Instructions
- Preheat oven to 350 degrees F and either lightly grease a muffin tin or use cupcake holders.
- Then add bananas, medjool dates, flax seeds, coconut oil, and almond milk to a high speed blender (I used my nutribullet). Blend until smooth or if you would like it a bit chunky, only blend for a couple pulses.
- In a large mixing bowl, add gluten-free flour, oats, shredded coconut, baking soda and sea salt. Stir with a spoon or spatula until combined.
- Then pour your wet ingredient into your large mixing bowl and mix thoroughly. Lastly, fold in walnuts (optional).
- Divide batter evenly among 10-12 muffin tins, filling a generous 3/4 full.
- Prepare crumble top by combining coconut sugar and walnuts into a small food processor and pulse ingredients together until you form a crumble. Generously top muffins with streusel. You can also add sliced bananas to the top of each muffin. (Optional)
- Bake for 20 minutes or until tops are golden brown. Let cool for a few minutes, remove from muffin tin and serve warm.
- Store in a covered container at room temp for 2-3 days or in the fridge for up to a week. Freeze for longer term storage.
Nutrition
- Serving Size: 1
- Calories: 186
- Sugar: 16.1g
- Fat: 6.5g
- Carbohydrates: 32.6g
- Fiber: 4.7g
- Protein: 3.2g
