Are you ready to indulge in a delightful treat that’s both healthy and satisfying? These Vegan Banana Muffins are not only gluten-free but also bursting with flavor and natural sweetness! With just a handful of simple ingredients and a quick prep time of only 10 minutes, you’ll have a batch of 12 scrumptious muffins ready to enjoy in under 35 minutes. Whether you’re looking for a wholesome breakfast option or a delicious snack to satisfy your cravings, these muffins will quickly become a favorite in your kitchen. Let’s dive into this easy recipe that will leave your taste buds singing!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas, mashed
- 1 cup gluten-free flour
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with oil to prevent sticking.
- In a large mixing bowl, combine the 2 ripe bananas. Use a fork or a potato masher to mash them until smooth. The bananas should be well mashed with minimal lumps.
- Add 1/2 cup of maple syrup and 1/4 cup of almond milk to the mashed bananas. Mix well until the ingredients are fully incorporated and the mixture is smooth.
- In a separate bowl, combine 1 cup of gluten-free flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of cinnamon. Whisk these dry ingredients together to ensure they are evenly mixed.
- Gradually add the dry ingredients to the wet banana mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- If desired, you can fold in additional ingredients like chopped nuts, dairy-free chocolate chips, or dried fruit at this stage for added flavor and texture.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your vegan gluten-free banana muffins as a delicious snack or breakfast option!
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your muffins will be. Look for bananas with plenty of brown spots for maximum flavor.
- Mix Gently: When combining the wet and dry ingredients, stir gently to avoid overmixing. A few lumps in the batter are perfectly fine and will lead to a better texture in your muffins.
- Add Extra Ingredients: Feel free to get creative! Fold in some chopped walnuts, dairy-free chocolate chips, or dried fruits like cranberries or raisins for added flavor and texture.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. Start checking for doneness at the 20-minute mark by inserting a toothpick in the center; it should come out clean.
- Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
- Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just pop them in the microwave for a quick warm-up!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
