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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
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Tray of Gluten-Free Vegan Banana Muffins with a fresh banana in the background
4.83 from 137 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

Ingredients

  • 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)
US Customary - Metric

Instructions

  • 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.

Video

Notes

*You can substitute an equal amount of our NEW Minimalist Baker 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