1-Bowl Vegan Banana Nut Muffins (GF)

Really wonderful to make a recipe and have it turn out! So many recipes online these days I think many are never tested accurately. This one is AWESOME. I’m able to sub different dry ingredients (nut meals etc.) and it still turns out like it should. Muffins that are golden, moist, risen!!! and delicious. Thank you!

My husband requests these muffins for his lunches during the week. I had about 3 Tbsp or so of HeMp protein powder for an extra boost and sometimes I add fresh blueberries when they’re on sale.
Thank you for this recipe! They’re the most moist, fluffy puffin muffins ever, and so delectable.
When they come out if the oven, I slather them with coconut oil.

SO good! This is my third batch! I use a real egg because I’m not vegan, and no nuts because I have toddlers who aren’t the best chewers LOL – but everything else as written! Even my husband raved about them, and he normally won’t eat anything I make that’s gluten-free.

These have the perfect texture – not too spongy like the keto recipes and not too dense like the gluten-free ones. They’re awesome! I can’t thank you enough :)

These are my go to muffins and I alternate adding walnuts or chocolate chips! I doubled this recipe for 24 and ended up making 36! And they cooked faster! I did everything exactly to the recipe so I don’t know what happened but they came out delicious!

I just finished making these muffins with my 2 year old! Popped them in the oven, gave her a bath and now we are sharing one, and they are soooo good! The is seriously the best gluten free and vegan muffin recipe I have found yet! I didn’t have almond meal, so we used almond flour, we cut down on both sugars and we sprinkled hemp seeds on top instead of walnuts. Such a yummy treat! So fun to share my love of baking with my little Rosa!

I used a mix of all purpose flour and the oats- worked perfectly! I used coconut oil because we didn’t have olive oil on hand and it didn’t seize up. I would suggest warming up the almond milk and the maple syrup in a separate (small bowl) before adding the melted coconut oil. I also used 2 large ripe bananas instead of 3 medium sized ones and an egg instead of a flax egg. The muffins were completely cooked by 24 minutes. Thanks for the great recipe!

So easy and delicious!! My family loved these. Thank you

it is amazing simple and delusions muffin, I made it without sugar. I supp ( coconut sugar and brown sugar and maple syrup) to 150 g pitied dates. buzz the date with GF flour at food processor to cut the dates small and the result was so so good. thank you for the recipe.

I made these muffins a few days ago, and they are super yummy, as is! I followed the recipe exactly, baking them for about 33 minutes. I am gluten free and vegan, which makes it very challenging to bake without things turning out too soggy, but these were just right. Even my non-GF, omnivore husband texted me to let me know how good they were after he had tried some! Thank you for sharing this!

These are perfect! I skipped the white sugar because they were for my babies, but I wouldn’t have minded the slightly sweeter taste. I used ground walnuts and regular flour.

Made these today. Fantastic! Thank you for another great recipe!

Delicious and such good texture!! Made these for my son’s bday snack at school so needed to be gluten and dairy free which I don’t have a lot of experience with and these were perfect. Easy, my 10 year old helped, I’ll definitely make again…probably will use less sugar next time but that’s just me:)

These turned out absolutely amazing! By far the best GF & V muffin recipe i’ve found. Eating a mostly gluten free and vegan diet, i’ve been looking for a morning muffin recipe that I can freeze. This was perfect. Like others have mentioned, I left out about half of the sugar and found them to be very sweet with the 1/4 c sugar and 2 tbs maple syrup + bananas. I can’t wait to check out some of your other recipes! Thanks :)

These were super yummy! I used a paleo flour blend that was mostly almond flour instead of the pure almond flour, and they still turned out really well! Highly recommend :)

Just ate one of these fresh from the oven. Very oaty, nutty, and dense while still being fluffy?!

Used 1 real egg, didn’t have vanilla so left it out, added a dash of all spice, 1/8 cup shredded coconut, used 1 cup almond meal, 1/4 cup buckwheat flour, and 1 1/4 cups rice flour, and left out the cane sugar. Some dark chocolate chips would be nice next time.

I have a convection oven so they cooked at 190 celsius in about 10 min.!!

I’ve made these several times. I make them just as the recipe describes except if the bananas I get are a bit smaller I will use 4 bananas instead of 3. I’m allergic to walnuts so I substituted pecans. They are super delicious and moist. My favorite muffin recipe.

thank you for this recipe also

I love this recipe because it’s a hearty muffin I give to my kids. I do only put in 1/4 cup of sugar because it’s all we think it really needs. I do add 1/2 cup of vegan chocolate chips and that adds sugar but sometimes I omit the chips and its still sweet enough with the added sugar from the ripe bananas. Overall, it’s my go to recipe for banana muffins!

Hello! Hearing lots of positive things about Minimalist Baker I ventured to try this recipe even though it calls for a lot more ingredients than the usual vegan banana bread/muffin recipe. I confess I subbed AP flour for the GF flour as I didn’t have any, any chia instead of flax. Muffins turned out holey and a little more bread-like I’m guessing because of the flour, and reduced oil. I love how this recipe is really wholesome and healthy. Wondering if there’s any way to increase the banana flavor? More bananas but reduce the non-dairy milk? My mom didn’t quite like the oats which remained a little tough. I’d consider soaking them for a bit in the liquid ingredients first just so they blend a bit more seemlessly into the whole muffin. Good recipe though, particularly loved the walnuts ?

Thank you! These were Soo good. I had several non vegans telling me it’s one of the best muffins they ever had. I topped them with almond butter and used 1/2 cup of coconut sugar instead of the brown sugar and I think next time I can add less sugar and more maple syrup.

Would you know how to substitute coconut flour for the gf flour blend? That’s what I’d like to use. Love the Almond flour and I subbed the oatmeal with quinoa flakes. Thanks! (:

I made this with added wild blueberries and a touch of almond butter on top (about a teaspoon per muffin) instead of the 1 cup of pecan nuts and it’s CRAZY GOOD! I was looking for a good, sweet and satisfying muffin recipe that would still be nutritions and this is it : sooooo delicious and yet packed with a ton of nutriments! It’s a win-win, even my non-vegan family and friends liked it :)

Delicious muffins! Very tasty, moist and flavourful! I never use the flour combinations as I have no problems with gluten so it works well with whole meal spelt, I ran out of almond meal and subbed about half of it with white spelt for fun. Very nice recipe and great for kids lunches! I accidentally went ahead and added coconut oil without thinking- don’t make this mistake especially when using frozen bananas from the freezer I had to heat the milk and stir and stir and stir to get the clumps of frozen oil liquid again! Will remember this for next time!

I have made these several times now, and they are great. I have a batch in the oven now! Dana’s muffin recipes are the best! I would give this 5 stars, but the star rater is not working for me.

Made this, this morning as had lots of overripe bananas! Delicious, thank you for sharing!! A few subs, I used 2 eggs rather than flaxseed as i do eat eggs, i reduced the brown sugar to half the recommended quanity, but i think i could take it out all together next time, and did half rice malt syrup half maple to reduce fructose consumption further. But then I added in 1/2 cup Dark Choc nibs as I’m craving choc! Finally, I mixed the pecans in the mix as well as on top. They came out perfect, so tasty! Thanks so much again!

Hi, how are you today
Thank you for this recipe it’s delicious, easy to make

I made these today and they were amazing!! I am having to make another batch tomorrow because my entire family gobbled them up. Thank you so much for the yummy recipe.

These are yummy! Just made them! I had to sub the gf flour blend with Bob’s Red Mill all purpose gf flour and brown sugar with coconut sugar.

These were fantastic! I opted for a vegan but not gluten-free version of these since I did not have all of the ingredients at home. I used neat egg mix for the egg, and I replaced the almond meal with a mixture of 1/2 almond flour and 1/2 whole wheat flour. I also used all-purpose flour rather than the gluten free flour mix. They turned out delicious and I cannot wait to make them again!

Made these this morning for breakfast and loved them! We’ve made so many delicious meals with recipes from your site. Thank you!

Fantastic recipe, Dana! Chose to try this to accommodate all dietary restrictions and choices in our family for Thanksgiving which makes the combination vegan, gluten-free, soy-free. In order to avoid a trip to the store, I subbed some ingredients for ones I had on hand already and I think it turned out perfectly, roommate and family loved them :) Subbed coconut sugar for brown sugar. Subbed water for dairy-free milk. Subbed brown rice flour for GF flour blend. Subbed half ground almonds and half of leftover filtered out remnants from home-made almond milk for the almond meal. Topped the muffins with crushed pecans and coconut sugar for some crunch.

Hi! I’ve just made there and they came out great! My substutitions were: demerara sugar for the organic cane sugar; sub mascavado sugar for the brown sugar, honey for the maple. And I also used quinoa flakes (half cup) instead of the oats cause I’m coeliac and can’t have oats, even the gluten free ones. In the end I forgot to add the nuts, which I got very upset for, but they’re good anyway.My husband who does’t like banana in any baked good liked these! Thank you for the recipe!

Thanks for another awesome recipe. I’ve made these both as listed and with a regular flour sub for the gf. I prefer the original gf because they seem lighter and less dense. Now our favourite banana muffins!

Made these Sunday night and they were a complete hit with my family. By far the best banana nut oatmeal combo I’ve ever tried!

These were really good!! I didn’t have gf flour or almond meal (moving soon, trying to clear the cupboard out!) so I used all whole wheat flour. With that sub, I used just under 2 cups of it total with otherwise the same amount of all the other wet ingredients. I also added chocolate chips because I just couldn’t help myself.

hi there Dana

my sister n law made them straight off ur websit for my daughter and I whilst we were on a road trip up east coast as we are vegan. They were sensational and although they vacuumed sealed the last few to last til later in trip they were all gone the following day! Thankyou so much for taking the time and effort to share ur beautiful food with us all. It is certainly most appreciated.
When I make them i will lower oil a bit and add and extra banana.

I made these tonight and they were AMAZING!! So glad I tripled the batch! They are gonna disappear quickly!! Thanks for sharing! I’ve made quite a few of your recipes and I haven’t been disappointed yet!! Thanks! :)

These turned out great! I used all-purpose flour instead of GF flour, and used only almond flour in place of half almond flour/almond meal. I also only used 1/2 cup walnuts so I could do 1/2 cup mini chocolate chips. Will definitely make again!

I omitted the maple syrup and used all almond flour (1 and 1/4 cups) bc I didn’t have almond meal. Great taste, not too sweet, and great for topping with sunflower or nut butter! My husband did not like the oats in there, however, due to the more chewy consistency…perhaps the oats could be ground up if making these for kiddos or more picky eaters. I topped them with chopped walnuts before baking, next time will try vegan choc chips also! Thanks for the recipe, I’m a huge fan of anything one-bowl. :]

Just made these and they are so yummy!! I like that the banana flavor is not overpowering, and the oats keep them moist. You can hardly tell they are GF. thank you!

I just made these muffins, exactly as written. OMG, they are incredible! Super moist and fluffy with the perfect amount of sweetness. I’m in love!

Dana, this is awesome. I made it yesterday with my baby girl. Very easy to make and the exact ingredients. Finally I can find all the ingredients here in Ponce, Puerto Rico. Thank you for sharing!!!

These worked out great for me to use up some over ripe bananas, not too sweet and a nice moist fluffy texture. I used normal flour instead of gluten free but otherwise followed the recipe. Thanks Dana, despite having been a reasonably accomplished baker prior to going vegan a few years ago I still really struggle to get inspired to bake because I find the results very hit and miss. I appreciate you sharing your expertise :)

I love the detail of adding walnuts! I shared a link to your recipe in my last post, a round-up of different versions of this type of muffins. Thank you for your amazing job!!
Patricia.

Literally just pulled these out of the oven. The smell… I’m drooling already! The only issue I have is that walnuts have gone all dry/nearly burnt. Next time will probably squeeze them into the batter rather than leave them sprinkled on top like I just did. Can’t wait to eat them. They rose wonderfully!

Hi!
I tried making these muffins, but I ended up just throwing them away :( I followed the recipe step by step, but they came out really dense and very dry.. I don’t know what I did wrong…

Just made these and they are amazing!!!! I subbed white whole wheat flour for the gf flour! So moist and delicious! Thank you, Dana! ?

these are little snacks i keep in the freezer and pop in the microwave for 20 seconds and top with peanutbutter and hemp seeds and its the perfect pre workout snack.

Just made this. SUPER EASY and quick, and absolutely delicious. In love with the recipe <3
Once again you made my day with your genius Minimalistbaker, you never disappoint.

The best muffins. Thank you Dana!

~For 1+ 1/4 C. almond meal, i used 3/4 C. almond meal and 1/4 C. coconut flour
~Used Trader Joe’s gluten-free flour blend
~Used water instead of almond milk (had zero milk of any variety on hand)
~Added 1/2 C. of date pieces
~Topped muffins with turbinado sugar/cinnamon mix

THESE ARE AWESOME MUFFINS!!!

I’ve been regularly making gluten-free, vegan banana muffins lately and just made these today. I used walnut oil and Bobs Red Mill GF all purpose flour as well as Bobs Red Mill Almond Flour for all the meal/flour. They are excellent….the perfect “muffin-top” with toasty walnuts. Next time I’ll add chocolate chips.
Cynthia-pumpkin seeds and choc chips…yum!

Fantastic recipe…made them on Valentine morning for our guests at breakfast. An absolute hit! One guest had four of them saying they were so good he just couldn’t help himself! My husband loved them as well and we shared a couple with our friend who’s a chef and he said they were absolutely delicious. Definitely a keeper for the recipe file. Thanks for sharing :-)

Tasty! I used whole wheat flour instead of gluten free flour and was craving some chocolate, so I threw in vegan chocolate chips instead of nuts.

This turned out SO WELL! These muffins are so moist, I was honestly astonished. Like made in a lab moist! I substituted a chia seed egg for a flax seed egg (1 TBS ground chia seeds and 2 1/2 TBE of water) and topped with pecans. I was not disappointed! Even my dairy loving, can’t live without animal bi products fiancée LOVED them. This will become a staple! Thanks for sharing and I can’t wait to try more of your recipes!!!

So I was super excited to make this beauties since I don’t indulge in bake goods much…But today I did. And out of 16 muffins, one lone muff is left. I altered the sugars by only using Truvia and 1 tbsp honey, and then used an egg instead of the flax egg. For clarification purposes, I did NOT eat all of them, minus the lone one. My boys did and loved them. Score. BUT, I ate a lot. Of. Them. Time to go for a run…sheesh.

These were a hit at my house! I used spelt flour instead of gluten-free (because I can haha) and they were absolutely delicious.

I made these yesterday. Really easy to make but I find them a bit dry. Next time I think I will add 4 bananas instead of 3. Good breakfast item!

Just made a batch of these! They are SO good! I did not have almond meal, only almond flour, but I added a scoop of Bob’s Red Mill vanilla protein powder to the recipe and they turned out so great! I am not sure if this made up the difference for the almond meal, but it was the only thing I could think of to substitute!

It is a great recipe. I’am a muffin lover.

– Gustavo Woltmann

I made these muffins this morning. My only substitutions: I didn’t have regular sugar, so I used light brown sugar and I ran out of cinnamon so I used a pumpkin spice mix. I thought blending the bananas was a good idea and then worried when I saw how liquidy they got. The muffins still came out great. Just sweet enough, packed with protein and works with my family’s allergies. I topped mine with chocolate chips and pumpkin seeds – yum.

I did not have unbleached paper muffin liners, so used the color paper muffin liners I had on hand. I would emphasize: WAIT until you eat your muffins if you don’t want half of it to end up on the paper. But once completely cooled (as in *at least* 2 hours), there’s no problem.

Thank you!

I made these this morning and they’re a new fav for sure. My kids loved them too. I improvised a little – I added a few tablespoons of coconut (because coconut & banana belong together!) omitted the coconut sugar and used a combo of oat flour and chickpea flour for the gluten free flour blend and used all almond flour (Costco brand) and they still turned out amazing.

These turned out great! I used half Bob’s Red Mill Almond Meal/Flour and half homemade almond meal (tossed 70 grams of almonds in a small blender for like 10 seconds). Texture and flavor are perfect!!

I made these as listed, but I added some frozen fresh whole cranberries. I don’t like my muffins too sweet, and with the brown sugar and maple syrup I was afraid they would be and the cranberries would be a nice tart addition. First of all they are sweet, but not too sweet…they are absolutely amazing and I am so glad it made 12 nice size muffins, because well I may have to go have another one now………..

Saw the recipe a few hours ago and made them just now due to a bit of insomnia (it was 4am here in the UK). And OMG they are amazing! I substituted the almond meal with plain wholegrain flour and used 40ml of aquafaba instead of the flaxseed egg. I think they came out pretty well :) Absolutely love them!