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Γ—

Fluffy Vegan Gluten Free Banana Muffins

July 5, 2020 By Lisa Kitahara 13 Comments

Jump to Recipe
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!

  • Tahini Banana Chocolate Chip Muffins
  • Flourless Banana Blender Muffins
  • Vegan Banana Protein Muffins
  • Breakfast Banana Oatmeal Cookies
  • Banana Bread Mug Cake
  • Healthy Banana Oatmeal Bars
  • Banana Bread Donuts
  • Banana Snack Sheet Cake

SAVE IT FOR LATER! ↓

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!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

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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


★★★★★

5 from 5 reviews

  • Author: Lisa Kitahara
  • Total Time: 40 minutes
  • Yield: 10 1x
Print Recipe
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Description

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!


Ingredients

Scale
  • 1 scant cup banana puree (200g // 1 extra large banana or 2 small bananas)
  • ΒΎ cup lite canned coconut milk (180g)
  • β…“ + 1 tablespoon tahini (90g)
  • 2 tsp apple cider vinegar (10g)
  • 2 tsp vanilla extract (10g)
  • ΒΌ cup maple syrup (80g)
  • 1 cup + 3 tablespoon oat flour (140g)
  • β…” cup + 2 tablespoon white rice flour (120g)
  • 2 tbsp tapioca starch (30g)
  • Β½ tsp baking soda (2.5g)
  • 2 tsp baking powder (10g)
  • ΒΌ tsp salt

Instructions

  1. Preheat oven to 425F. Line or grease 10 muffin cups.Β 
  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.Β 
  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).Β 
  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!

Notes

  • Helpful Equipment:Β parchment muffin liners,Β 12 cup muffin tin,Β spatula,Β mixing bowls,Β whisk
  • Nutritional Information Disclaimer:Β Nutrition information is a rough estimate calculated on an online tool (Cronometer).Β 
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free, north american

Nutrition

  • 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

Keywords: vegan gluten free banana bread, eggless banana bread, healthy banana bread, dairy free banana bread

Did you make this recipe?

Tag @Okonomikitchen on Instagram and hashtag it #okonomikitchen

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Tori

    July 07, 2020 at 2:11 pm

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

    Reply
    • Lisa Kitahara

      July 08, 2020 at 12:46 am

      Yay I hope you enjoy Tori!!

      Reply
  2. wzgi

    July 12, 2020 at 4:05 pm

    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 πŸ’• Can't wait to try out more recipes!

    ★★★★★

    Reply
    • Lisa Kitahara

      July 13, 2020 at 11:14 am

      I'm so glad you enjoyed!! Thank you so much πŸ™‚

      Reply
  3. Lara

    August 28, 2020 at 9:49 am

    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 πŸŒπŸ’›

    ★★★★★

    Reply
  4. joanne

    September 07, 2020 at 4:39 am

    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 :))

    ★★★★★

    Reply
    • Lisa Kitahara

      September 07, 2020 at 10:00 pm

      Hi Joanne, so happy to hear these were a hit! 😊

      Reply
      • Stephen Baker

        October 21, 2020 at 12:55 am

        Could I sub the Tahini with almond butter

        ★★★★★

        Reply
        • Lisa Kitahara

          October 21, 2020 at 9:37 pm

          Yes! Just make sure its runny πŸ™‚

          Reply
  5. Justine

    May 25, 2021 at 11:25 pm

    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 πŸ˜‰

    Reply
  6. Cynthia

    November 18, 2021 at 9:38 pm

    Can you sub brown rice flour?

    Reply
    • Lisa Kitahara

      November 18, 2021 at 11:02 pm

      I haven't tried!

      Reply
  7. Morgan

    January 06, 2022 at 5:37 am

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

    ★★★★★

    Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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