1-Bowl Vegan Banana Nut Muffins (GF)

Jut really really REALLY good. Not too sweet, not too difficult to make. Love it!

Love this recipe! Have made it 10+ times and keep coming back!

I had a whole bunch of bananas that got a little too ripe for eating plain but perfect for breads/muffins. My daughter and I just made a double batch of these tasty little muffins, half with nuts (pecans) on top. ALL WERE DELICIOUS!
**the only sub I used for honey for maple syrup. They still turned out beautifully, tender and moist with a great soft texture and banana flavor!
Will definitely make again, and again!

These were amazing! Used oat milk, too much baking soda (oops), and lots of walnuts on top. It’s been 24 hours and I only have 4 left. Definitely making again soon.

Made these as written and they were fantastic! Very moist, perfect amount of banana flavour, they rose perfectly. Will be adding them to my GF recipe for regular rotation!

Hi,
I made the 1-Bowl Banana Muffins and they turned out pretty dry. I assume that the oat flakes make them so dry.. not my go-back-to recipe..

Needed to do some emotional baking today :) I used one real egg because I felt too lazy to do the flax egg. Used almond flour instead of almond meal because that’s what I had. Followed everything else but sprinkled with a few chocolate chips and walnuts before baking. These are delicious. Super moist. Can’t wait to share them.

Yum! It made 23 instead of 12 muffins. Delicious. I replaced oil with applesauce. I added chocolate chips. A great recipe. I used almond meal but since I blended the almonds too long it was more like almond butter. Still worked but next time I will not over blend. Thank you for a great recipe.. I will definitely make again.

Easy to make and absolutely delicious

Very delicious. I omitted the oil and halved the sugar and they turned out great! I added a few chocolate chips too. Will be repeating this one often.

I made these today for a friend who has several allergies and I was skeptical because other gluten free things I have baked have not turned out. But, these were very good and moist. I did the half almond meal and half almond flour mixture like you recommended. My Bible study group loved them. I cut down the baking time since my oven tends to cook faster. Wondering how I can cut down on the sodium and sugar?

I am usually very pleased with the recipes on this page. This recipe however was not to my liking. The texture is very chewy, and the banana flavor didn’t really come through very well. The muffins are not very sweet with the measurements listed. I will stick to the chocolate banana muffins on this blog (that is a 5-star recipe).

So pleased with these, even with the modifications I made!
I eliminated the brown sugar.
Accidentally used 3 TBS maple syrup.
Subbed 2.5 cups oat flour instead of almond/gf blend.
Mixed 1/2 cup of walnuts into the batter.
They were perfectly cooked after 28 minutes. I’m so used to treats coming out gummy/undercooked in the middle, but these are perfect! So happy with them (:

These are amazing. We make them weekly my kids love them. We add chocolate chips in the batter or on top. These are our favorite gf v banana muffins. No one can tell the difference. Another recipe you knocked out of the park Dana I don’t know how you do it!

Wow, just wow. So I have probably made 75% of the muffin recipes on here, we keep them in 2 packs in our freezer, and these are the new FAVORITE as of last week! I have made hundreds of recipes from MB and just realized I can change the servings to fit the quantity, and also to metric to I can weigh my ingredients. Look out everyone, I won’t be calculating anything by myself anymore and my kitchen scale is going to be so happy! Once again, your recipes are guiding our family through the VEGAN/GLUTEN FREE lifestyle and we have never been healthier. Pure perfection! We love you all and your passion for helping others!

I made these last night with a few modifications (added about a 3/4 cup of gf sourdough starter and a cinnamon swirl + chocolate chips because being extra is fun). I also baked them art 425 degrees for 5 minutes, then lowered the oven to 350 and baked for about 20-25 more, and they turned out GREAT! Thanks for a great recipe!

Yum! I used a regular egg because I couldn’t find my flax meal and almond flour instead of meal because it’s what I have. Very good. Moist with a nice crumb. Would definitely make again!

Big MB fan here! Made these and added oats and low sugar chocolate chunks.

I would say there is too much leavening in the recipe. The flavor didn’t quite cook off for me.

MMMM!!! These are sooo delicious and fluffy! I might be biased, but I think even a non-GF eater would not know these are GF muffins. I followed the recipe except for omitting the brown sugar because I wanted a lower sugar muffin. They are amazing and my two littles said they taste yummy. MB never fails! :)

These were so good and got rave reviews from my coworkers that I shared them with! I baked for the full 35 minutes and they turned out perfect. I added a sprinkle of oats and brown sugar to the tops and they ended up with a nice crunchy top. They are also great to make in advance – I made them on a Monday and Friday they’re still totally fine! Definitely making again!

Thanks for the recipe, awesome flavours. From Brian in Tasmania, Australia.

I’ve made this several times and love how easy it is (yayyyy one bowl!), as well as flexible based on what ingredients you have on hand. Today I doubled the recipe and subbed more almond flour and gf flour when I used up the rest of my oats. I used chicken eggs and cow milk; I omitted the brown sugar, but did use maple syrup as directed, using cardamom maple syrup. As always, the muffins are really good and the best texture. So hard not to eat the entire batch in one day!

This were tasty and moist muffins. I used coconut cream with some water as the mylk but no nuts due to this being for a toddler.

Also made and used the gluten free blend for the first time which make a great difference.

These are delicious and moist! My children loved it! Thank you for another beautiful recipe:)

Beautiful crumb! Thanks!

Very easy to make and taste great! I added walnuts into the batter for extra texture and the cinnamon is great in this!

These are fantastic! I used 2 cups of almond flour, 1 cup of coconut flour, and added carob chips, cacao chips, and toasted almonds to the batter. They came out super moist and really tasty!

Another delicious recipe! Keeps really well in the freezer :)

My entire family loved this recipe! (That does not happen often)

I omitted all the sugar and sweetener, added raisins and subbed rice flour for the blend and kept everything else the same. They turned out amazing! Can’t wait to make them again!

Super flexible recipe and love the texture of these muffins! I didn’t have GF flour so I subbed with 1/2 cup buckwheat flour, 1/2 cup oat flour and 1/4 cup rice flour and they still turned out amazing. Will 100% be making this again.

THIS RECIPE!!!! Being dairy and gluten free, thought I would try this as it seemed easy. I am here to say this is the BEST banana muffin EVER. My partner who eats dairy and gluten can’t get enough of these. He panicked when I couldn’t find the recipe for a second batch!! I have adapted recipe: make sure bananas are well ripened, eliminate sugar and only use about 1/8 cup maple syrup, coconut oil instead of grape seed or olive, 1/2 tsp ground vanilla bean, adding blueberries (if using frozen (thaw and drain), or chocolate chips. I also make mini muffins and use ceramic muffin pan with a thin swipe of coconut oil in pan, so eliminate paper inserts. Baking time is less, but everything else is same and SOOO YUMMY. Thank you for this recipe :-)

I made these with a lot of changes to the flour bit (cuz this is what I had and didn’t want too much refined flour in it). I had mix of almond flour (3/4th cup), regular flour (1/2 cup), wheat flour (non refined) (1/2 cup) , buckwheat flour(1/4th cup), dessicated coconut (1/4th cup) and oats (1 & 1/4 cup) . Boy! is this recipe forgiving. It turned out just fine. I also added dark chocolate chunks which am glad I did, cuz half a cup of coconut sugar (I didn’t have unrefined sugar) with 2 and half tbsp maple syrup didn’t yield very sweet muffins. But it sure tastes healthy which is great.Thanks for the recipe!

accidentally didn’t read the recipe super well and used 1.25 cups of oat flour instead of 1.25 cups of GF blend, but it turned out just fine lol! opted for walnuts in the batter and a sprinkle of sugar on top. heavenly.

I substituted coconut flour for the gluten free flour! I added 3 extra bananas, 1/2 cup more almond milk, and 1 extra TB grape seed oil! They turned out really moist and good!! I also put in some vegan chocolate chips!

Very tasty and forgiving recipe!! I can’t seem to make a recipe without alterations, but I took it to a new level today by completely forgetting the almond milk (or hemp milk as that is what I had on hand)!!
I also substituted the Flax egg with 3 TBSP aquafaba that needed using, substituted almond flour with 1/4 C coconut flour + 2/3 C additional gf flour as I didn’t have almonds or almond meal, and added about a cup of chopped rhubarb.
The baking time reduced to only about 25 min without the extra liquid but despite a slightly denser texture they are delicious!
All that to say it is a great base recipe, I love the oaty flavour with the banana/walnut combo!

These muffins were delicious. I wouldn’t be able to tell between these and a non-GF version. The cake is fluffy and very tasty! I have made these as written, and I have also subbed in 1/4 c protein powder for some of the almond meal (my protein powder is sweetened so I used less sugar). Both came out delicious!

Delicious! I used mini silicone cupcake molds and they came out great. I also subbed monkfruit sweetener for the brown sugar and did not add maple syrup. The sweetness is perfect 👌

Fantastic muffins. I used regular flour in place of the gluten free blend and I used all almond flour for the almond meal portion. I started the muffins at 420 but forgot to turn it down for about 13 minutes! After that I did another 12 minutes or so at 350 and they actually turned out so good. A little crunchy on the outside and super soft and moist inside. Delicious.

These are so good! Not GF so used whole wheat flour. YUM!

I made this! I intentionally omitted the brown and coconut sugar. I used coconut oil.

I LOVED the results. Made 1 less muffin but still rised, and delivered a chewy banana bread muffin experience.

It is risky to manipulate gf/v recipes but this one works with or without the sugar.
The maple syrup makes the banana extra caramel-y.
Yay! For flexibility.

These are so good- I make a batch every week. I use an extra banana, leave out the salt, halve the sugar, double the cinnamon, and use regular plain flour and rice oil. Makes 14. They stick so I always use cupcake liners. Thanks so much!

I bake these ALL of the time. They are a hit with my friends and family!
My modified versions
1. Reduce the coconut and brown sugars by about 10 grams each and sprinkle a little extra GF flour mix to compensate.
2. Just for fun, after filling the cupcake papers I press five (5) dairy-free chocolate chips into every other muffin
3. I use about 50% more nuts – sometimes pecans, sometimes walnuts.
Thank you so much!!

These are fantastic! This is the first vegan baking I’ve done since taking the plunge into a completely plant based diet in January. I love baking and I’ve been skeptical that I could achieve anything like what I was used to without butter, milk and eggs. I’m happy to report, this recipe has changed my mind! I I followed the recipe except I used all purpose flour (1 3/4 cups), almond flour (3/4 c) and omitted the almond meal since I didn’t have any. I questioned why the soda and baking powder were mashed into the banana at the start. I set aside my fears that all the lift from those ingredients would run out before they reached the oven and forged ahead. I always put muffins into a hotter oven at the start to get a nice tall crown, so I did have the oven an 450 and dropped the heat to 350 after putting the muffins in and they were done at 28 minutes. Perfectly tender and tasty, with rave reviews from my panel of tasters here at home. Looking forward to trying more baking recipes from your blog in the future!

I just made these and they turned out great!! And that says a lot because I’m not much of a baker at all. I just didn’t have almond meal so I subbed for about 1/2 almond flour and 1/2 flax meal.

I loved these! They were sweet but not overly sugary and I can’t even tell they are gluten free! I made them into mini muffins and they only took about 15 minutes and are so cute! Thank you so much for the awesome recipe!! Recently, I found out I can’t eat gluten, but don’t miss it with these!

my favourite muffin recipe ! Thank you :)

I only had 2 bananas when I thought I had more, I had almond flour instead of meal.. I was worried. But these came out delicious. Perfect texture. In my oven things tend to bake too quickly leaving mush in the middle and burnt on the outside (even with turning the temp down). I think my goof with less banana worked in my favor. If you have the same issue maybe give it a try? Thanks for the recipe.

Am not vegan, so made these with 1 large egg, and just regular white sugar/brown sugar+ honey instead of maple syrup. Used your recipe for creating almond flour, made from left over pulp while making almond milk, and results were incredible. As am also not gluten free, used regular flour (all purpose) … Muffins rose more than pictured – I think I could get away with more almond flour (as it’s very fine in texture) due to excellent blender. Originally I worried that the batter was too wet – I’d added a bit (<1/4 cup) additional flour, however that wasn’t necessary, your recipe was great as posted! Shouldn’t have doubted it! Great healthy muffins and a great way to make use of the otherwise left-over almond pulp from almond milk!

These were good! My oven may be warmer than usual because I baked them for 25 minutes and they were perfect. I also had to use flaxseed meal and ended up going with 1/cup of that with 3/4 cup almond flour. They weren’t quit as banana-y as I usually like (I put a LOT of banana in my banana bread) but they were very easy and delicious!

Perfect way to use up my leftover almond grounds and old bananas! Super delicious!

This recipe is great!! I used regular flour and added vegan chocolate chips. The muffins are tender, not gummy, and have a great banana flavor. Perfect for using over ripe bananas. Thanks Dana!

I also want to give you support for posting/developing non-vegan recipes. I am an omnivore, and my spouse is vegan. It’s great for our household to see recipes that show both ways of eating. Thanks again for all of your work.

Happy 2020!

I substituted whole wheat flour for the gluten free blend. It turned out great!!!

Made these muffins this morning and can honestly say they are the best vegan baking recipe I’ve tried. I am not gluten free and only had wheat flour so made with 200g self raising and only added 1tsp of baking powder instead of 1tbsp to compensate. They turned out great! I also put flaked almonds on top instead of walnuts and they were very tasty.

Holy cow. These are good.
Since omitting dairy and eggs from my gluten free diet, I’ve tried quite a few banana bread recipes. They’ve all been lack luster, weird consistency, etc. I’d all but given up on gf vegan baking. Thank goodness I tried your recipe! These are delicious and just the right amount of fluffy and moist. Maybe it’s adding the baking soda and powder to banana mixture? I’m not sure, but whatever the secret is, it works! Yum. (Also approved by my 2 year old, the ultimate banana bread critic lol)

My favorite muffin recipe, hands down. I’ve made them many times and they always turn out perfect. They are SO easy to make and are moist and delicious. I have always used spelt flour. Thank you for this delicious recipe!

The time has come, my time in the sun!! Finally a banana muffin recipe that tastes declicious and genuinely like a muffin! I’ve tried so many recipes, as my husband is allergic to eggs and I am gluten free, and I’ve always ended up with hockey pucks! Thank you for the amazing recipe. Mine ended up making more than 12 muffins but they still turned out really well. I think maybe my bananas were big. 5/5 Stars!

I rarely bake anything but when I see that I have three bananas that are getting ready to head to the trash can, I whip out the ingredients to make these muffins. I’ve been gluten-free for 6 years and have all of the flours available to make the gluten-free all purpose mix, thanks to this website. I make everything as the recipe states, except I do not use the brown sugar at all, and I use cashew milk , and the muffins turn out perfectly sweet. I will be taking them to our family Christmas breakfast this year as we have vegans in our family as well. Thank you!!!!!!

These are so yummy!!!!! I used coconut cream instead of almond milk and egg replacer instead of flax egg…I could eat them all!! And I’m not gf! My daughter is and I’m just learning! So impressed!

These were incredibly easy to make and turned out perfectly! I used home-milled pumpkin seeds instead of almond flour and applesauce instead of oil. Topped with oats and crystalized ginger for a kick.
We just need to find a way to not devour them all… like, right now. :)

I did not have almond flour so I increased oats and gf flour equally. Dense but great and chewy. I also omitted the brown sugar to cut down the refined sugar. I really enjoyed these.

Fantastic texture & taste! Easy to
Make and absolutely delicious!! These are the best gf vegan muffins , the best muffins I have ever made ! I added choc chips and put walnuts in the batter as well as on top. Perfect ! Your recipes never disappoint , they are my go to! Thank you !

These are the most amazing muffins I’ve ever had and especially in the six years that I’ve been gluten free!! I can’t even tell you how much I enjoy these muffins and I have made them more than any other baked good in my entire life in the last 3 weeks. I also used a real egg like some of the other posters here, and I used the fourth cup of sugar and the maple syrup + just about another teaspoon extra maple syrup, and I did not use the packed brown sugar. Other than that everything is exactly as the recipe calls for. I eat these in the morning for breakfast with some yogurt and they are amazing. I cannot thank you enough for this recipe!!! {{{HUUUGGGS}}}

My new go to recipe

I LOVE THESE MUFFINS! I make them all the time, with some differences.
I’m not vegan, so I use an egg. I don’t use any of the sugars (coconut/cane sugar, brown sugar, or maple syrup), but I sometimes add sugar-free chocolate chips (Lily’s).
I also don’t use paper muffin cups. I bake in silicone, so I don’t find I need them.

Just made the 1-bowl apple & carrot muffin recipe last week and this week I made this one. Loving the 1-bowl recipes. I freeze bananas before they go bad and gladly defrosted a couple for this recipe. No regrets. Perfectly tender and just the right amount of nuts. My anti-vegan family members loved it and were shocked at how something so good didn’t have eggs or butter. A++!

these were SO GOOD! I halved the recipe and made them in a mini cupcake tin, baking them for around 15 minutes. amazing. my whole family loved them! your recipes never disappoint!

I love this recipe and make it often. I usually add 100g dark chocolate chunks into it and it becomes a delicious treat. My husband likes to serve it with ice cream.

The best gf banana walnut muffins recipe so far,it was a hit at work and at home,thank you so much,definitely will make again!

This has become my go-to basic muffin recipe. In fact, I regularly make up 3 batches of all the dry ingredients, including the flax, in ziploc bags and keep them in the fridge for quick muffin making. I’ve subbed the bananas with 1 1/2 cups of applesauce with success, and added various mix-ins for different flavors. *Orange juice instead of water+orange zest+chopped cranberries instead of walnuts
*Lemon zest+blueberries+walnuts
*1 chopped apple+extra cinnamon+walnuts
*shredded carrots+chopped apple+currants+walnuts
They’ve all come out well:) Because of my prepped kits, we can have muffins in under an hour. Thanks for a great base recipe!

Delicious! I followed the recipe and added 1/2 almond extract, fresh blueberries, and 5 tablespoons of Bulletproof collagen. They taste great – the blueberries really add a nice zing. They are rose more than any gluten free muffin I’ve ever baked!

Wish I could share a photo because these turned out great!! I doubled the recipe and used half all purpose half whole wheat flour instead of the GF blend. I made almond meal by simply grinding whole almonds in my coffee grinder. I also added 1/3 cup of applesauce as per others’ recommendations but I honestly don’t think the recipe needed it. Lastly, for the topping I tossed the walnuts in a little vegan butter and maple syrup for extraaa yumminess! Will definitely make again :)

One of the best recipes for gluten free vegan – ANYTHING – I’ve found in a while! I doubled the cinnamon and vanilla. Loved that but still thought the muffins were slightly grainy (likely from the coconut sugar) and dry. I think I’ll try doing 3tbs oil and 2tbs apple sauce next time to see if that does the trick. Great recipe though!