banana muffins on a speckled white plate on top of a checkered kitchen towel

Healthy Vegan and Gluten Free Banana Muffins that are super light, fluffy and naturally sweetened with maple syrup. Easy to make in 1-bowl, these freezer-friendly muffins are perfect for breakfasts or snacks!

super fluffy gluten free banana muffins stacked with a bite taken out of the top muffin

Vegan Gluten Free Banana Muffins

Friends, meet the worlds most fluffiest Gluten Free Banana Muffins. Look at that incredible texture– it’s almost cake like because of how light and moist it is.

While I love my blender banana muffins and protein banana muffins, they’re made exclusively with oat flour which tends to make things just slightly more dense (which I do like). But, I wanted to develop a banana muffin recipe that was more bakery style and treat-like.

Look at the texture- I still can’t believe how delicious they came out. I always bake a batch of muffins to freeze each week and I’ve just been going back to this recipe.

gluten free banana muffin ingredients in bowls on a marble back drop

How to Make Fluffy Gluten Free Banana Muffins

After a dozen batches of banana muffins, I was finally able to come up with a blend of gluten free flours that baked up light and fluffy, with no detection of gumminess. Meet the team:

The Ingredients

  • Oat Flour: Gives structure and body to the muffins. Oat flour has the ability to absorb liquid keeping them perfectly moist.
  • Rice Flour: To balance the heavier oat flour, rice flour helps lighten it up and makes them fluffy.
  • Tapioca Starch: Acts as a binder while keeping the texture of the muffins tender.

In addition you’ll also need to following:

  • Banana: Use super spotty and ripe, please!
  • Lite Canned Coconut Milk: Makes these muffins extra rich but you can also use any non-dairy milk of your choice.
  • Tahini: Tahini is the most runny out of all nut/seed butters so if using another kind, be sure it’s runny. You may also need to add in an extra tablespoon of coconut milk depending on how thick the nut butter is.
  • Apple Cider Vinegar, baking soda + baking powder: Lifts the muffins and makes them fluffy.
  • Maple Syrup: Naturally sweetened and gives a delicious maple flavour.
  • Vanilla
banana muffin batter in muffin cups

The Directions

I always make muffins, quick breads and even cupcakes in 1-bowl. Less dishes to clean and it’s really easy to do!

  1. Mash the bananas until pureed. I’ll sometimes leave some chunks if I’m feeling for a more texture heavy muffin.
  2. Add all the wet ingredients and whisk until smooth.
  3. Add in the dry ingredients. I always make sure to sift in the baking powder and baking soda so that there are no clumps of it, which can lead to un-even baking and bitter bites. Whisk everything together until just combined.
  4. Pour into muffin cups and then bake at 425F for 5 minutes. Reduce the temperature and bake for another 22-25 minutes.
  5. Remove from the oven and let them cool in the pan for no more than 3 minutes. I always take the muffins right out of the tin as soon as I can handle them to prevent soggy overly moist muffins. Let them cool completely before eating!
fluffy vegan banana muffin on a speckled white plate with a white in one of the muffins

How to Tell When Muffins are Done Baking

Under baked muffins are the culprit of soggy gummy gluten free muffins. On the flip side, over baked muffins get crumbly and dry.

My go-to method of testing doneness of muffins (and cupcakes!) is to press down on the top. If it springs back up, they’re ready. If they stay sunken, continue to bake.

Another way is the famous toothpick method. Insert a toothpick in the middle of one of the muffins. If it comes out clean, they’re ready. If they have wet batter on it, continue to bake. A few moist cooked crumbs are a good sign they’re baked.

How to Customize Muffins

These are plain ol’ banana muffins– simple with a clean banana flavour. But you can always add things like walnuts, chocolate chips, raisins, blueberries, cinnamon, almond extract, dried fruit and all sorts of goodies! Just fold them in after mixing in the dry ingredients. I would highly recommend the combo of walnuts, dried cranberries and chocolate chips… it’s such a good combo.

fluffy banana muffins on a muffin wrapper with a bite taken out of the muffin

More Vegan Gluten Free Banana Recipes to Try!


gluten free banana muffins stack with a bite taken out of the top muffin

If you recreate this Fluffy Gluten Free Banana Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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super fluffy gluten free banana muffins stacked with a bite taken out of the top muffin

Vegan Gluten Free Banana Muffins

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5 from 5 reviews


Healthy Vegan and Gluten Free Banana Muffins that are super light, fluffy and naturally sweetened with maple syrup. Easy to make in 1-bowl, these freezer-friendly muffins are perfect for breakfasts or snacks!




  1. Preheat oven to 425F. Line or grease 10 muffin cups. 
  2. Into a mixing bowl, add bananas and mash until pureed. Pour in the coconut milk, tahini, apple cider vinegar, vanilla and maple syrup and whisk until combined. Then add in the oat flour, rice flour, potato starch, baking soda, baking powder and salt and whisk until everything is well combined. 
  3. Divide between 10 muffin cups and bake for 5 minutes. Reduce temperature to 350 F and bake for another 22-25 minutes or until the top of the muffin is springy to the touch and toothpick comes out clean when inserted in the middle (a few cooked crumbs is ok). 
  4. Let them sit in the pan for no more than 2 minutes and then carefully transfer them to a wire rack to cool completely. Enjoy!


  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free, north american


  • Serving Size: 1 muffin
  • Calories: 214
  • Sugar: 7.7g
  • Sodium: 174mg
  • Fat: 7g
  • Saturated Fat: 1.8g
  • Unsaturated Fat: 7.4g
  • Trans Fat: 0
  • Carbohydrates: 34.5g
  • Fiber: 3g
  • Protein: 4.4g
  • Cholesterol: 0

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. I just baked these… had to sub brown rice flour for the white rice flour as that is all I had. Seems to have worked out just fine. They rose beautifully but at the end were a little over-cooked and crumbly (no doubt due to our extra hot fan-forced oven and a couple of extra minutes on high heat by mistake). The taste and texture are great so will make them again and manage the oven temperature more carefully. Without my rookie errors, they would have been absolutely perfect! Thank you 🙂

  2. Hello.. I love this recipe!! I was wondering if i could sweeten these muffins with stevia extract or dates… Would they turn out fine?

  3. I love that these came out so nice and fluffy. I did switch up a few ingredients because I ran out of some. I used some light spelt flour in to fill in the rest of the rice flour, and soy milk in place of coconut milk. I also used homemade apple sauce instead of tahini to be low cal. The consistency was still fluffy and balanced like “normal” muffins and got the toddler seal of approval 😉

  4. i’m so happy i stumbled across this recipe! i’ve been looking for a vegan banana muffin recipe for a while now and this was so good :))

  5. Easy, fast and oh so delicious – I love it. I also added blueberries, used oat milk and only put 1/2 of the tahini into the dough (and added some coconut butter). They are soft, a bit moist and soooo fluffy 🍌💛

  6. Love this recipe!! I have been craving for something for a long time, and I am avoiding refined sugar as much as I can.. This recipe is so good that I could eat it raw! Thank you for creating it and sharing it with us 💕 Can’t wait to try out more recipes!

  7. Yum! Now I’m going to be craving muffins all day. I’ll definitely have to try these when I get a chance!