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 144 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. Gem says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for the great review and for sharing your modifications, Gem. So glad you enjoyed!

  2. Robyn says

    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.

  3. Moxie says

    Great tasting muffins!
    Made it 2x and it definitely is a keeper.

    Question: i’d like to bring it for a potluck and i was just wondering, is it ok to sub all the almonds with oat. Just to cater my friends who can’t have nuts

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the lovely review. We haven’t tried it in this recipe and cant guarantee results but oat flour might work. Let us know if you give it a try!

  4. Susan Sherman says

    I made these as instructed and they came out looking and tasting “prize worthy”!

    I’d like to add blueberries.

    Please advise as to amount and any changes to your recipe.

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed them, Susan. Thank you for sharing! We’d estimate ~1/2 – 3/4 cup blueberries, but keep in mind that blueberries add more moisture, so the texture might change. We’d recommend fresh over frozen for that reason. Hope that helps!

  5. Natalie says

    May I make a recipe suggestion? It’s for either a mug cake/mug brownie. I’ve tried so many recipes and they all turn out not so nice – I’m sure you guys can pull it off! Why am I writing this on this post? I’ve tried so many banana muffin recipes and this is the only one that’s worked for me! You guys are the best :)

  6. Karen says

    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!

  7. Mary Beck says

    Hi! I would like to make these for a group event. Do you think this recipe would work for mini muffins? Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! We’d suggest baking for ~15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean and the edges are dark golden brown.

  8. Silke says

    well, the glutenfree flour I used was a mixture of rice/buckwheat and broad bean flour, – maybe that was the problem?

  9. Silke says

    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..

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Silke! Did you happen to make any modifications to the ingredients when you made these muffins? They are typically pretty moist. We’re here to help trouble-shoot if you’d like!

  10. Christina says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, sending big hugs, Christina! We’re so glad you enjoyed the muffins. Thank you for sharing! xoxo

  11. Mary says

    Hi! I’d really like to try this recipe, but don’t have the ingredients to make the gluten free flour blend. Is it okay to use all-purpose flour instead? Thanks!

  12. Janine says

    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.

  13. Elsa says

    Hi there! What is the difference between almond meal and almond flour? Can I use just almond flour?
    Can I omit GF flour? And if so, do I need to correct quantities in other ingredients?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elsa! Almond meal is ground from whole almonds (including the peel), while almond flour is made from blanched, peeled almonds. We wouldn’t suggest omitting the GF flour here as it is pretty important for the muffins to hold together and rise correctly. We haven’t tried this recipe with other flour substitutions so we cannot guarantee results. Hope this helps!

  14. Janet says

    I wish you would write out your recipes (or provide a printable link)
    so they could easily be copied. I just spend 10 minutes cleaning up a copy/paste of your delicious looking Banana Walnut Muffins so I could save it in my recipe file. It should have taken seconds instead.
    I do love your recipes, especially the gluten free ones.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janet, you should be able to print by clicking the button at the top right of the recipe. Hope that helps! Let us know if you’re having trouble finding it.

  15. Morgan Ritcey says

    Everything about them is great except I am not sure why they came out soo dry!! Baked for the minimum.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Morgan, sorry to hear they didn’t turn out right! Did you make any modifications? Such as to the flours? Or is it possible you left out a liquid ingredient? Mind sharing what brand of gluten-free flour you used?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vanya, 1 tablespoon is correct. It helps them rise which helps them from being gummy inside (gluten-free baked goods need a little extra help with that).

  16. Mireille says

    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.

  17. Taryn says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your group enjoyed these muffins, Taryn! You could reduce the sea salt for lower sodium and for lower sugar you could scale back a bit on the coconut sugar, brown sugar, and maple syrup. We wouldn’t recommend reducing the sweeteners by more than half. Hope that helps!

  18. Janette says

    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).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janette, we’re so sorry they didn’t turn out well for you! Is it possible the bananas you were using weren’t very ripe? For the gluten-free blend, what brand were you using? The flour is the most likely culprit for a textural issue.

  19. Hannah says

    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 (:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the great review and for sharing your modifications, Hannah. So glad you enjoyed these!

  20. Gina says

    I made these and also The Best Vegan Gluten-Free Chocolate Cupcakes and had a problem with baking time. Both cupcakes were overbaked on the outside especially the chocolate ones. Half way through baking it seemed as if they were done but I didn’t touch them because gluten free baking can be a bit tricky. BUT they tasted good and Nobody could tell they were vegan and gluten free. I want to make both again but should I lower the temp to 350? How long should they bake? I did substitute date paste 1:1 for both and just added 1 cup of banana instead of 1 1/2 for your 1-Bowl Vegan Banana Nut Muffins.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gina! What did you sub the date paste in for? That could be affecting the bake time. Also, what kind of oven do you have? If you have a convection/fan oven you may need to do a lower temperature. Let us know how else we can help!

      • Gina says

        I used date paste instead of granulated sugars and I used a regular oven without a fan. I also used King Arthur Measure to Measure gluten free flour.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Gina! The date paste could be part of the issue here, as traditional sugars (cane + brown) are actually often important on a chemical level for the muffins to bake correctly, but coconut will work too. We also don’t have experience using that flour blend, so we can’t say for sure if it would work well here. Did you also use almond meal? If you want to try again, we’d suggest trying it with with coconut sugar our DIY gluten-free blend, if possible. Hope this helps!

  21. Nicole Heskey says

    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!

  22. Marie Biddix says

    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!

  23. Jenny says

    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!

  24. Carla Forte says


    I could o LG find self raising gluten feee flour in my local shop. Do I need to make any substitutions regarding the bi carb and baking powder?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carla, we didn’t use self-raising flour, so you shouldn’t need to make any changes. Hope that helps!

      • Carla Forte says

        Ahh I could only find self-raising gluten free in my local shop- so that’s what I have. In that case do I need to make any adjustments? :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Oh, got it! In that case, we would suggest reducing the amount of baking powder, baking soda, and salt by half. Hope that helps!

  25. Melanie says

    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!

  26. Aubyn Heglie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Aubyn! Are you using aluminum-free baking powder? If not, we’d suggest it for best flavor!

  27. Kristi says

    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! :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Rashmi! We haven’t tried it in this recipe but oat flour might work well? Let us know if you give it a try!

          • Sheetu says

            Amazing. I am so glad to find this recipe. These are most delicious GF, vegan banana muffins. My family loves them. I added pecans and sparkling sugar on top. Thank you so much for such great recipes which help people with food restrictions.

  28. Cassie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad everyone enjoyed them. Thank you for sharing, Cassie! xoxo

  29. yvette says

    i need to sub the gluten free blend with whole wheat to keep this compliant to my husbands diet of whole grain flour. Can you suggest how much to substitute?

  30. Jessica says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Jessica! Thank you for the lovely review and for sharing your modifications! xo

  31. Hanna H Law says

    I love this recipe! However, I just can’t seem to get it right… every time I bake it they cook within only 10-15 minutes. Is this normal? The recipe says 28 minutes minimum.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, that’s quite fast! Do you make any ingredient modifications? What GF blend do you use?

  32. Steph says

    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.

  33. Adrianna says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad to hear it, Adrianna. Thanks for the lovely review! xo

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Oh no! So sorry to hear this, Katie. These muffins are definitely very moist, but is it possible that your baking powder or soda is slightly old or expired? You could also try using all almond flour instead of almond meal, next time. Hope this helps!

  34. Michelle says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy these, Michelle. Thanks so much for the lovely review! xo

  35. Thomas says

    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!

  36. Daisy says

    Love these muffins, so easy and yum!! It was my first time making a flax egg and I was surprised by how simple it is. One question though, how could I change the recipe to make them less sweet? Want to cut down on the sugar and make them to be a bit healthier for breakfast. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Daisy, we’re so glad you enjoyed them! You could try reducing the coconut sugar and brown sugar each by half. Let us know how it goes!

  37. Oksana says

    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!

  38. Jessica says

    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.

  39. Maria M says

    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 :-)

  40. Ashwarya says

    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!

  41. Drew says

    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.

  42. Baylee says

    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!

  43. Erin says

    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!

  44. Kitty says

    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!

  45. K says

    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 👌

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  46. Christine says

    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.

    • Clare says

      These turned out great, and tasted so good! I used cinnamon and plain flour,
      but I omitted nuts. Another great recipe. Thanks!

  47. Maria says

    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.

  48. Steph says

    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!

  49. AmyG says

    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!!

  50. Ann B says

    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!

  51. Madison says

    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.

  52. Alamelu says

    Can you please tell me how much flour to use if I am not using Almond meal or almond flour? I have only whole wheat flour, chapati flour and all purpose flour.
    Need to make this today so a quick reply would be appreciated.
    If I have egg replacer how much should I use instead of flax eggs?
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alamelu, We haven’t tried subbing out the almond flour, but other readers have! For future reference, if you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. For the egg replacer, we would recommend using what is recommended on the label for replacing 1 egg.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Toni, unfortunately in our experience gluten-free flour blends don’t usually have the best results on their own. That said, we haven’t tried it with this recipe and depending on the type of flour you’re using it could work. Let us know how it goes if you try it!

  53. Bella says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Bui says

      Do I need all cane sugar, brown sugar and maple syrup? I don’t have brown sugar, and it seems a lot of sugar in this recipe to me.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        You can try reducing if you prefer things less sweet. But we haven’t tried it that way. Let us know how it goes!

  54. Dani says

    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.

  55. Rachel says

    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!

  56. Katherine says

    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!

  57. Lori says

    This is my first time making these. The flavor is delicious and overall texture is good. However, mine were undercooked inside. I had to pull them out because the outsides were about to burn (I actually covered the tops a few minutes before I pulled them out to try to get them cooked inside without burned tops.) Should I measure the banana next time? Not sure what else the culprit might be and haven’t made gf banana muffins before.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lori, Measuring the banana might help! We also wonder if maybe your oven runs hot? We would say try reducing the oven temperature next time so they cook more without burning. Hope that helps!

  58. Nancy D. says

    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!

  59. Melanie Hay says

    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.

  60. Sarah says

    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)

  61. Michelle says

    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!

  62. Alix says

    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!

  63. Lisa says

    Hello Dana,
    what can be substituted for the gluten-free flour blend, if anything?
    can’t wait to try the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but all-purpose flour might work if not gluten-free. Let us know if you give it a try!

  64. Lisa says

    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!!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Lisa! Thanks so much for the lovely review and for sharing your modifications!

  65. Ali says

    It’s a keeper! Mine don’t look as amazing as yours (of course–you’re a food stylist), but what these babies lack in looks, they make up for in yummy, caramel banana flavour. So good! I was worried they’d be too sweet, but no, they’re spot-on. Just curious if the oats could be swapped for something else?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ali! We’re so glad you enjoyed them! Uou might be able to increase the almond meal and gluten-free flour blend and use a little bit of shredded coconut. But we haven’t tried that and can’t guarantee results! If you give it a try, let us know how it goes!

  66. Schelly says

    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!

  67. Amy says

    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. :)

  68. Ree says

    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.

  69. Leanne says

    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 !

  70. Lisa says

    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}}}

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  71. Doug says

    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.

  72. Millicent says

    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++!

  73. Deena says

    Hi! Do you know if bobs red mill gf flour blend could work in place of your gf blend that you make yourself? Thanks!

  74. mary says

    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!

  75. Rosie says

    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.

  76. Olga says

    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!

  77. Bee says

    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!

  78. M E says

    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!

  79. Ness says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but think it could work! You may want to use a little less of it. If you give it a try, we would love to hear how it goes!

    • Ness says

      I just made them with a blend of whole wheat and all purpose flour instead of GF blend (same measurements) and they turned out great!

  80. Ashley says

    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!

  81. Ashley says

    Great recipe! I find that the coconut sugar doesn’t dissolve like cane sugar so you definitely want to do the mix of cane brown sugar with th coconut. The all over texture for me was a little grainy and just a tad dry. I’m thinking of doing 2tbs apple sauce to 2tbs oil next time to see if that yields a more desireable result. But over all, GREAT recipe! One of the best I’ve seen in a while!

    ** I also doubled the cinnamon and vanilla. Gluten free flours (to me) don’t spice the same as others. I tend to add more. I thought it was great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think that would turn out too oily. If you are trying to avoid oats, you might be able to increase the almond meal and gluten-free flour blend and use a little bit of shredded coconut. But we haven’t tried that and can’t guarantee results! If you give it a try, let us know how it goes!