1-Bowl Vegan Banana Nut Muffins (GF)

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Plate stacked with the Best Vegan Gluten-Free Banana Nut Muffins

My very favorite kind of muffin on the planet is banana walnut. Always has been, (likely) always will be. The only flavor that comes close is Double Chocolate Chip (which I’m officially adding to my gluten-free experimentation list!).

I’ve made Gluten-Free Banana Bread for the blog but have yet to deliver on a solid muffin recipe. That had to change.

Mixing wet and dry ingredients for the best Vegan Gluten-Free Banana Nut Muffins

This recipe is simple, requiring basic ingredients and just 1 bowl to prepare!

It’s adapted from my 1-Bowl Vegan GF Nutella Banana Bread, which is a total winner if you haven’t tried it yet! Anything with (Vegan) Nutella in it has my heart.

I tested this recipe with aquafaba (chickpea brine), which yielded a super moist muffin. But it was almost too moist. So I went back to my old, trusty flax egg and had much better results.

Adding oats and gluten-free flours to our Gluten-Free Banana Nut Muffins recipe

I hope you all LOVE these muffins! They’re:

Perfectly sweet
Easy to make
& Kind of perfect

These are officially my favorite banana muffin! The inside is moist and tender while the outside is perfectly crumbly and studded with roasted walnuts. Swoon!

They’re delicious as is or slathered in vegan butter, but they would be even better served alongside a Ginger Latte, Hot Cocoa, or even a Green Smoothie Bowl for a hearty breakfast. If you are looking for a non gluten-free muffin, try my Vegan Banana Nut Muffins for 2 (!) or my Vegan Banana Crumb Muffins!

If you try this recipe, let us know! We love hearing your feedback. Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram. Cheers!

Stack of tasty Vegan Gluten-Free Banana Nut Muffins

1-Bowl Vegan Banana Nut Muffins (GF)

Tender, perfectly sweet banana muffins studded with walnuts! Easy to make in just 1 bowl, plus entirely vegan and gluten-free!
Author Minimalist Baker
Tray of Gluten-Free Vegan Banana Muffins with a fresh banana in the background
4.84 from 145 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 (muffins)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days


  • 1 Tbsp flaxseed meal (to make a flax egg)
  • 2 ½ Tbsp water (to make a flax egg)
  • 3 medium ripe bananas (~1 1/2 cups as original recipe is written)
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp pure vanilla extract
  • 3 Tbsp grape seed or olive oil
  • 1/4 cup coconut sugar or organic cane sugar
  • 1/4 cup packed organic brown sugar
  • 2 1/2 Tbsp maple syrup
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon (optional)
  • 3/4 cup unsweetened plain almond milk (or other dairy-free milk)
  • 1 1/4 cup almond meal (I used half almond flour for added fluffiness)
  • 1 1/4 cup gluten-free flour blend*
  • 1 1/4 cup gluten-free oats
  • 1 cup roughly chopped walnuts or pecans (optional)


  • Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. (I find the unbleached, brown paper liners to work best – they don’t stick to the muffins when peeling.)
  • In a large mixing bowl, prepare the flax egg by mixing flaxseed meal and water together. Wait 5 minutes. Then add banana, baking powder, and baking soda and mash until only small chunks remain.
  • Add vanilla, oil, coconut sugar, brown sugar, maple syrup, sea salt, and cinnamon (optional) and whisk vigorously to combine. Add almond milk and whisk once more to combine.
  • Add almond meal, gluten-free flour blend, and oats and stir until just combined. Then divide batter between muffin tins, filling all the way full – there should be 12 muffins (amount as original recipe is written // adjust if altering batch size).
  • Top with walnuts (optional). In place of walnuts, you can also substitute more rolled oats and/or a sprinkle of organic cane sugar.
  • Bake for 28-35 minutes or until a toothpick inserted into the center of a muffin comes out clean and the edges are dark golden brown. Remove from oven and let cool in the tin for 5 minutes. Then remove from tin and let cool completely on a cooling rack. The wrappers peel away easier and the muffin texture is best when completely cooled.
  • Serve with vegan butter, nut butter, or as is. Store leftovers in a covered container for up to 4 days or in the freezer up to 1 month.



*You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the DIY Blend in this recipe.
*Nutrition information is a rough estimate calculated with walnuts and without additional toppings (i.e. vegan butter).
*Recipe adapted from my 1-Bowl Vegan GF Nutella Banana Bread!
*For all substitution inquiries, please visit my Recipe FAQ page!

Nutrition (1 of 12 servings)

Serving: 1 muffins Calories: 326 Carbohydrates: 41 g Protein: 7.2 g Fat: 16.4 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 325 mg Fiber: 4.4 g Sugar: 15 g

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  1. Sophia says

    These look amazing! Is there any other type of flour that could replace the gluten free flour blend? (I don’t like using anything rice-related right now because of the arsenic) Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sophia, we haven’t tried this recipe with other gluten free flours, but think it could potentially work if you get the right combo! The comments section of our DIY Gluten Free Flour Blend post has some suggestions of flour blends other readers have used.

  2. Katherine says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Katherine. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  3. Donna Silvestro says

    I would like to make the banana nut muffin recipe NON-GF. Can you please share the amount of flour using unbleached flour and almond meal (50/50 ratio) or whole wheat pastry flour? I’ve never used GF flour so I am not sure if I can just swap out another flour from your original recipe.

    Thank you, and enjoy the day.

  4. Sara says

    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.

  5. Melissa says

    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 :)

  6. Stephanie says

    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!

  7. Cassie says

    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!

  8. Peyton says

    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!

  9. Noura says

    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.

  10. Lisa Cass says

    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!

  11. Jaime says

    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.

  12. Anja says

    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:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are glad that your son enjoyed them, Anja! Feel free to add less sugar in the future if you prefer a less sweet option!

  13. Erin says

    Hi! I try to be as vegan as possible, but have some friends that provide me with happy eggs from time to time. What is the substitution ration from flax egg to regular egg? I’d love to try a ton of your recipes!!

  14. Erika says

    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 :)

  15. Elyse says

    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 :)

  16. Caston says

    I’m planning on making these muffins with the little one I nanny and am curious if I could sub another type of flour for the gluten-free flour mix? We are trying to simplify as much as we can (since he is 2, but loves to bake) and are not trying to avoid gluten. Thanks!

  17. Carolyn says

    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.!!

  18. Debra Adams says

    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.

  19. Diana Sanabria says

    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!

  20. Adeline Chua says

    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 ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adeline! Welcome to the site :D I am thinking that you’re right on the flour and oil. You could add another banana for more of a banana flavor! Let us know how it goes!

  21. Kelly says

    Dana these muffins are fabulous! I have been making the weekly for a few months and just love them. I have totally eliminated the brown sugar and they are still perfectly sweet! What I am wondering is if you have use this recipe as a base for other muffins? I wanted to try using this but making it like a carrot cake muffin with carrots, raisins etc – but don’t want the banana to over power … any suggestions on what I might change but keeping this relatively the same? Do you think I could take down the banana to 2 and this all still work adding in other dry ingredients although carrots have alot of water in them?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly! While you could definitely modify this recipe to be a base for others, you might be interested in our Carrot Cake recipe which can be easily made into muffins. Hope this helps!

  22. NADAV says

    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.

  23. Holli says

    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! (:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I actually wouldn’t recommend using solely coconut flour in place of the gf flour blend, Holli! Have a read through the comments above for other substitutions though. Good luck!

  24. Maïna says

    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 :)

  25. Anne says

    If I don’t have gluten free flour and don’t need it for dietary reasons, can I substitute with regular flour or whole wheat flour?

  26. Carmella says

    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!

  27. Anne Boyd says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne! Do you mind sharing what device and browser you’re using so we can look into the rating system glitch for you? We’re glad you enjoyed the recipe!

  28. A yogi who loves to bake! says

    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!

  29. Trudy says

    Can you suggest a sub for th e almond flour/ meal? I can’t find either of them in my neighborhood… thanks for the great recipes

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Trudy! I would just make up for the almond meal with more gluten-free flour blend + oats!

  30. Melodi says

    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.

  31. Teresa Washington says

    I made these with the flaxseed and next time I would stir the walnuts in as a lot burnt on the top, but my oven is a bit fierce!

  32. Valerie says

    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.

  33. Olivia says

    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!

  34. Isabella says

    Looks so good!! I would prefer to make it with gluten though using the ingredients in my pantry… What should I use in place of the GF flours?

  35. Joe says

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

  36. Mikayla says

    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.

  37. Erica says

    Is it possible to do this recipe with regular flour? Would I just substitute the measurements for the gluten free flours?

  38. Olivia/Brazil says

    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!

  39. Erelia B says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Almond flour is often much more finely ground than almond meal is and has a more uniform consistency. Almond meal can be blanched (skins removed) or unblanched, while most products labeled almond flour are blanched. Hope this helps!

  40. Jenna Luciani says

    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!

  41. Emily says

    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.

  42. Tannas says

    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.

  43. Jennifer says

    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! :)

  44. Sarah says

    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!

  45. Ali says

    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. :]

  46. alli says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dana! Others had success with this. Refer to the comments above for tips!

  47. Molly says

    Sorry if this has been addressed already, but is there a substitute for the brown sugar? Adding more coconut sugar?

  48. Nora @plantstrongfamily says

    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!

  49. Lorna says

    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!!!

  50. Alice says

    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 :)

  51. Tasty Details says

    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!!

  52. lina says

    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!

  53. Martina says

    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…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You can either use 40ml of aquafaba instead of the flaxseed egg, or use chia in place of flax!

  54. Libby says

    Last night I just made it. They are delicious. I would like to add an extra banana. The quantity for oil stay the same? Let me know, please. This are the best banana muffin!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Its worth a try! I wouldn’t remove oil entirely from the recipe but try cutting it back and adding the banana!

  55. Torie says

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

  56. Anne says

    Wonderful recipe – I suspect it doesn’t matter much, but are you adding the nuts into the batter at a certain step?
    Also – in general I like to cut back on the sugar in recipes. I have done that with most of yours fairly successfully, like leaving out the maple syrup in the Chocolate Chocolate Chip muffins (which are out of this world, by the way!).
    I’m always a bit concerned that my consistency is going to be off – so in this recipe, would it be better to used the two granulated sugars, but just less of them (keeping the maple syrup), or reducing the granulated sugar and getting rid of the maple syrup?
    Thanks for any sugar reduction suggestions!

    • Anne says

      Okay – I went ahead and made them because I couldn’t stop thinking about biting into one!
      They are wonderful.
      I cut out both of the granulated sugars, only using the maple syrup, and they are the perfect amount of sweet for me!

  57. Alexander The great says

    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.

  58. Laura says

    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!

  59. Taza G. says

    ~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


  60. Hannah says

    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!

  61. Ruth says

    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 :-)

  62. Taeilorae Levell says

    I Have recently been diagnosed with Rheumatoid arthritis and because of this certain foods trigger my inflammation I experience. i love this recipe but what can i use to substitute the oatmeal? I try to also use lots of almond flour, coconut flour, and try not to do many grains. Can you make a recipe to accommodate this one day. :)

  63. Sarah says

    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.

  64. Rae says

    Hi Dana, I’m not vegan or gluten-free but love your recipes! For this Banana Muffin recipe, I don’t have almond meal or almond flour but do have gluten free flour-can I just double? If I can, then why almond at all-does it give a better flavor? Also, when you use Maple Syrup, is it pure? Is there a brand at the grocery you recommend? Not a maple syrup person….

    Thanks so much,

  65. Roxana says

    Hello. I tried your recipe and it was a fail. I added 2 &a half cups of flour and 1 & 1/4 cups of oats and the batter was supper thick. Did I add too much flour? The recipes says 1 1/4 cups so does that mean just a quarter cup of flour or 1 cup plus a quarter? I’m confused because the grams listed are all different yet still says 1 1/4 cups.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Roxana! I think you did add too much flour! The recipe calls for 1 1/4 cups of gluten-free flour and 1 1/4 cups of almond meal! Better luck next time!

    • Sarah K. says

      Hi Roxana,
      If the recipe calls for 1 1/4 cup of flour, that means 1 (whole) cup + 1/4 of a cup.
      To my knowledge, the difference in grams just has to do with the difference in density of varying products. You can have 1 cup of one product and 1 cup of another product that differ in grams, but it still is 1 cup of each.

      Hope this helps!

    • Andrew Certain says

      I think that she didn’t have almond flour, so she used twice the GF blend instead. It’s true that the recipe calls for 3.75 total cups of dry ingredients (Gf flour, almond flour and oats). I just did the same thing and it’s clear that that’s too much flour. Maybe it’s because GF flour absorbs a lot more liquid than almond flour, though almost 4 cups of dry ingredients for 12 muffins is a lot more than any other muffin recipe I’ve seen. In any event, I just didn’t add all the dry – I used my judgment to get to the right consistency for the batter, and it perfectly made 12 muffins (I would guess I ended up using about 3 cups of dry total).


  66. Taryn says

    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!!!

  67. Christina says

    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.

  68. Cherie Hobday says

    I think these would be amazing without all the added sugars, just the bananas themselves with half the maple syrup up would be sweet enough!

  69. Lisa says

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

  70. Jo says

    Hi Dana, I am very confused by the whole ‘GF oats’ issue. I have trouble finding these anywhere and have been told by a GF specialist shop there is no such thing as GF oats, but have been told that celiac’s can often eat normal oats without an issue but if you look at the box it says ‘contains gluten’. Please help as I am extremely confused as to where to buy GF oats.

    • Anna says

      Oats are gluten free but they are often grown with or near wheat, and processed in the same facility as wheat. Bobs Red Mill has gluten free oats (look on the label for gluten free) and I can find them at my local grocery store. I usually order my gluten free oats from vitacost.com. Hope that helps!

    • Andrew Certain says

      Most oats are grown rotated with wheat crops, so even though oats have no gluten, unless they are planted, harvested and processed carefully, there are likely traces of wheat in the oats.

  71. Urvashi Vyas says

    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!

  72. Lesley says

    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!

  73. Team Gillis Realtor says

    If you are a muffin lover and a vegan, this one is really suited for you. What a great recipe you have.

  74. Goretti says

    I am not a fan of flax seeds. Can’t stand the flavor and texture it gives to baked goods. Can I substitute with chia seeds or egg replacer?

  75. Cynthia says

    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!

  76. Erica says

    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.

  77. Joanne says

    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!!

  78. Robin Dillon says

    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………..

  79. Connie says

    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!

  80. Julia says

    hi dana- i was wondering why you chose grapeseed oil here rather than coconout (like in the bread version of the recipe.) Does it make a difference for flavor or texture? Just curious about the recipe testing :) Can’t wait to make these! ( I’ve been making muffins from your one bowl banana bread recipe almost weekly since you posted it…)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Julia! Either will work. Sometimes coconut oil seizes up when other cold ingredients are added (like almond milk). So I chose grapeseed or avocado oil here. But melted coconut oil should work! Good question.

  81. Melanie Sanchez says

    How funny is this? I was looking for a banana nut muffin recipe yesterday! Dang I should have made this one instead. :/

  82. Peter Steiner says

    You have wonderful recipes, but many are un-usable for me. Like lots of old people with heart disease, I avoid oil or other added fat. I wonder whether one couldn’t make these with something other than oil–applesauce maybe?

    • Megan, RD says

      Heart-healthy oils are fine for people with heart disease. Both oils listed in this recipe contain mono and poly unsaturated fats that are good for the heart.

      • Peter says

        It depends on whom you read and which studies you believe. Dr. Caldwell Esselstyn (Prevent and Reverse Heart Disease), Michael Greger (Nutrition Facts.org), Dr. Dean Ornish, Dr. john Mcdougall, and many others say to avoid added fats. Maybe you can give me some legitimate studies that recommend adding fat to your foods. Thanks.

      • Mimm says

        No oils are healthy
        If you’re following a happy healthy heart diet you could substitute the oil for applesauce or pumpkin purée

        • K connor says

          Thats just not true. We would literally die without oils in our diet.
          Many vitamins are obtained solely in oils. Our hair, skin, nails, eyes, and many essential bodily processes require ingestion of oils/lipids.
          This is basic nutritional science.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Peter, whether oils are healthy or not (depends on which science you follow), you can try and reduce the oil in this recipe with applesauce or even vegan yogurt!