The greatest recipe for banana muffins that are gluten-free and vegan is this one! Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 muffins |
Ingredients
- 1 cup gluten-free all-purpose flour mix (such as Bob’s Red Mill®)
- ½ cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 ½ ripe bananas, mashed
- ¼ cup applesauce
- ¼ cup extra-virgin olive oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8-cup muffin tin or line cups with paper liners.
- Combine gluten-free flour, sugar, baking powder, cinnamon, and salt in a large bowl.
- Mix bananas, applesauce, olive oil, and vanilla extract in a separate bowl. Add banana mixture to flour mixture; mix well until smooth and creamy.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 40 minutes.
Reviews
I didn’t cook for 40mins like the recipe says, more like 20ish because it popped back when touched and a toothpick came out clean at that time. I added chocolate chips. I used cinnamon applesauce. It was very bland but moist. I felt like the batter was a bit thick. The finished muffin really stuck to the paper. They smell really nice though. I’m still going to eat them but probably won’t use this recipe again.